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Chilled pea and roast almond soup

This light, summery soup is made with fresh garden peas and is perfect on a warm summer's day.

  • Timer Prep 190 min
    Cook 20 min
  • Chart 380.0 cal/
  • Chef hat Easy


Crush the garlic cloves. Roughly chop the onions.


  1. 1 Heat the oil in a large saucepan and add the onion and garlic. Cook over a medium heat for 3-4 minutes until softened.
  2. 2 Stir in the flour, then add the peas, pour in the stock and season.
  3. 3 Bring to a simmer then cover and cook for 12-14 minutes until the peas are tender. Remove from the heat and allow to cool slightly. Move on to the next step while you wait.
  4. 4 Meanwhile, toast the almonds under a hot grill for 2-3 minutes until golden.
  5. 5 Reserve a few to garnish and add the rest to the soup, along with the mint. Blend until smooth.
  6. 6 Allow to cool completely.
  7. 7 Transfer to a bowl, cover and chill for 2 hours.
  8. 8 To serve, ladle the soup into bowls. Garnish with the reserved almonds and some extra mint leaves. Serve immediately.
  • Average per serving
  • Calories 380.0kCal
  • Fat38.8g
  • Saturated2.0g
  • Salt3.0g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg