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Pea and mint soup with halloumi croutons

Pea and Mint Soup with Halloumi Croutons

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5 from 2 reviews


Adapted from Sainsbury’s Magazine


Units Scale

For the soup:

  • 50g butter
  • 1 large, white onion
  • 2 garlic cloves, minced
  • a few sprigs of mint
  • 1 litre vegetable stock
  • 900g frozen peas

For the halloumi croutons:

  • 1 block of halloumi cut into 1” cubes
  • Oil for frying


  1. Melt the butter in a pan. Add the onion, garlic and a few sprigs of mint. Cook for 5 minutes, stirring frequently.
  2. Add the stock and three-quarters of the frozen peas, cover and bring to the boil. Simmer for 5 minutes before liquidising with a handheld blender or leave to cool for 10 minutes and transfer to a table top blender.
  3. To make the halloumi croutons heat 1tbsp oil in a large frying pan.  Once hot add the halloumi cubes and fry, turning frequently, until golden.  Transfer to a plate lined with a few sheets of kitchen towels.
  4. Reheat the soup, stirring in the rest of the bag of peas. Season with salt and black pepper.
  5. Serve the soup piping hot, adding a swirl of crème fraîche, mint leaves, the halloumi croutons and a drizzle of oil to each serving.


This soup can easily be made vegan by leaving out the halloumi croutons and using a vegan crème fraîche substitute.

Want to make it even more decadent, add a hand-full of shredded ham hock to the bottom of each bowl before pouring in the soup.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Cuisine: Vegetarian