Saved recipes | | Register | Welcome!
(9 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

My Recipe Book | What is this?

Minted pea soup

Print Page
Pea soup
  • Serves: 4

  • Skill level: Easy peasy


Woman's Weekly recipe Use up your peas in our luxury version of pea and ham soup - try serving with our pea, ham and cheese muffins.


  • 30g(1oz) butter
  • 1 onion, peeled and chopped
  • 2 cloves garlic, crushed
  • 1 medium potato, peeled and cubed
  • 900ml (1½ pints)
  • good-quality vegetable or chicken stock
  • 400g (14oz) fresh peas, shelled
  • 2 level tbsp chopped fresh mint, plus extra for garnish
  • Salt and ground black pepper
  • 1tbsp light olive oil
  • 4 slices of pancetta, cut into narrow strips

Nutritional information

Each portion contains:

  • Calories305
  • Fat18.0g
  • Saturates7.0g

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

That's goodtoknow

cartoon image of chef

Freezing: Pour the cold soup into a suitable container and freeze for up to 1 month. Allow the soup to defrost before reheating. Cook the pancetta on the day of serving.


  1. Melt the butter in a pan over a medium heat and sauté the onion and garlic for 5-7 mins until they've softened, but not coloured. Add the cubed potato to the mixture, and stir before adding the stock to the pan.
  2. Bring to the boil and cook for a further 12-15 mins until the potato has softened.
  3. Add the peas to the pan, bring to the boil and then simmer the mixture for 3-4 mins, until the peas are just tender. Remove the pan from the heat and add the mint.
  4. Allow the soup to cool slightly, then purée it in a blender or food processor, until smooth. Season with salt and pepper.
  5. In a frying pan, heat the olive oil and fry the strips of pancetta until crisp and golden. Remove from the pan and drain on kitchen roll.
  6. Reheat the soup if necessary. Serve immediately, garnished with mint and the crispy pancetta.

Average rating

  • 4
(9 ratings)

Rate this

What do you think of this recipe? Leave us your comments, twists and handy tips.

Your comments


Delicious....especially for summer as it's sooo refreshing!

comments powered by Disqus

Latest recipe videos

Video index
Receive our recipes email