green pea soup with a mint twist

What to do with leftover white parts of spring onions, ginger, mint leaves, mascarpone cheese and too many frozen green peas in a freezer?


  • 600g frozen green peas
  • 400ml coconut milk
  • 5-7 white parts of spring onions. sliced
  • 4 cloves of garlic, crashed
  • 100g mascarpone cheese (optional)
  • 2 handfuls of fresh mint leaves
  • 2 x thumb size fresh ginger, grated
  • juice and zest of 1 lime
  • 200ml water
  • 2 Tbs butter
  • 2 Tbs olive oil
  • lemon juice

Heat butter and olive oil in a pan. Add onions and garlic. Cook for 1 minute. Add ginger and juice and zest of the lime. Cook 1 minute. Add green peas, water and coconut milk and cook for 10 minutes. Add mascarpone cheese and blend everything together. Season with salt and extra lemon juice (if needed). If you want your soup to be super smooth you can squeeze the soup through the sieve.

Serve with hard boiled eggs and oven baked carrots (peel carrots, cut it in halves, sprinkle with olive oil and grill in an oven for 45 minutes in 200C).

Inspired by this recipe.

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