Pea, Spinach and Mint Soup


This simple soup has a lovely fresh flavour and is great served either hot or chilled — making it totally versatile and an easy solution for lunch or dinner.


  • 1 tbsp olive oil
  • 2 tbsp mint leaves
  • 1 white onion, diced
  • 2 garlic cloves, puréed
  • 60g (generous 2oz) spinach
  • 300g (2 cups) peas
  • 720ml (3 cups) gluten-free vegetable stock


  • 1
    In a large saucepan over a medium heat, add the oil, mint, onion and garlic and cook for 3-4 minutes until the onion is softened. Add the spinach and cook for a further 2-3 minutes until fully wilted down.
  • 2
    Add the peas and stock and bring to the boil. Let the soup simmer for 15 minutes before blending using a food processor or stick blender. Season to taste before serving.

Om Magazine

First published in November 2009, OM Yoga magazine has become the most popular yoga title in the UK. Available from all major supermarkets, independents and newsstands across the UK. Also available on all digital platforms.