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Pea & basil soup

Pea & basil soup

Pea is one of the easiest soups to make – and there are many variations, such as this from Diana Henry – especially if you use frozen ones, which tend to be sweeter than fresh. This also works well with coriander or parsley.

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HealthyLow in saturated fat1 of your 5 a day
  • Serves4
  • CourseStarter
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins
  • PlusPreparation time 15 minutes + cooling and optional chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • tbsp olive oil
  • 1 onion, finely chopped
  • 200g waxy potatoes (such as Charlotte, le Ratte or new), peeled and chopped
  • 700g fresh podded or frozen peas
  • 750ml vegetable or chicken stock, more if needed, to serve
  • 25g pack basil, leaves picked, few small ones reserved to serve
  • Lemon juice, to taste
  • Extra virgin olive oil, to serve


  1. Heat the oil in a large, heavy-based saucepan (one with a lid). Add the onion and potatoes and stir. Cook over a low heat for 7 minutes or so – the onions shouldn’t colour. Season, add a splash of water and cover with the lid. Sweat for about 20 minutes, adding a little water occasionally to stop the mixture sticking to the bottom of the pan.

  2. Add the peas, stock and seasoning and bring to a boil. Simmer for 3 minutes, then leave to cool. When the soup is at room temperature, purée in a blender or food processor with the basil. Depending on the temperature you want to serve at, you may need more stock or water – hot soup is thinner than cold. Taste and add the lemon juice, then adjust the seasoning.

  3. Reheat the soup before serving, or chill and serve cold. Put the small basil leaves on top, then drizzle over some good-quality extra virgin olive oil.

Cook’s tip

Make the soup up to 2 days ahead, then cover and chill until needed.


Typical values per serving when made using specific products in recipe


1,085kJ/ 258kcals



Saturated Fat












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