Mint Pea and Potato Soup: Even a clown soup tastes good

Green, yeah, all my clothes are green… This is not entirely true, but if you change only a small word, it becomes a shoe. Or better yet, soup. Because this pea and potato soup is bursting with bright green. Hence it tastes really good!

Pea soup and stews always remind me of my grandparents. They were often there when we were visiting. It doesn’t matter what time of year it is. That’s why I don’t necessarily associate hearty soups with fall and winter, but of course I still prefer them when it’s cold and uncomfortable outside.

After all, they warm you nicely from the inside out and beautify gray days with plenty of smell. By the way, my grandmother always prepared her dishes with a lot of sausage, bacon or smoked ham. All the things I have now eliminated from my diet. But such a soup also tastes good without meat. If you still don’t want to do without it, you can of course use a vegetarian version or simply chop the traditional meat into a pea-and-potato soup.

And speaking of soup, EAT CLUB is full of it. For now, we like to cook our own liquid fortune telling. In addition to pea and potato soup, there is yellow soup with tomatoes and carrots, fresh broccoli and lemon soup with coconut milk, and red lentil soup or tomato soup also with coconut milk. They all sparkle with the prettiest colors of fall – just like these samples here:

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A bowl of soup with peas and potatoes, with a biscuit and spoon next to it.

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Even soup clown tastes good: mint pea and potato soup

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Green soup for cold days.


  1. Peel the potatoes and cut them into cubes. Peel and cut shallots.

  2. Fry the onions in the oil, then add the potatoes and season with salt and pepper. Fry for a few minutes and pour into the broth. Bring the mixture to a boil, reduce the heat and simmer for 5 minutes. Then add the frozen peas to the pot and let everything simmer for another 15 minutes.

  3. Meanwhile, wash and dry the mint and squeeze the lemon.

  4. Stir the vegetable cream into the soup, remove the saucepan from the stove, add the mint and coarsely mash the contents. Season with lemon juice, salt and pepper.

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