PEA, CHILLI & MINT PESTO SOUP

PEA, CHILLI & MINT PESTO SOUP

By: Schwartz UK

May 20, 2026

Made with a variety of vegetables, potatoes, and pesto, this take on pea soup is a delicious way to eat your greens. To keep vegan, serve with fresh basil, vegan feta, and a swirl of coconut yoghurt or cream.

Recipe Info

  • Prep Time:

    5 minutes

  • Cook Time:

    25 minutes

  • Servings:

    4

  • User Rating:

Ingredients

  • 1 tablespoon oil
  • 4 spring onions, chopped
  • 4 cloves garlic, minced
  • One chunk ginger, peeled and grated
  • 1/2-1 teaspoons Schwartz® Chilli Flakes (dependent on tastebuds!)
  • One small to medium potato, scrubbed and chopped
  • 325 grams frozen peas
  • Two large handfuls spinach (could also use spring greens)
  • One head broccoli, chopped into florets
  • 800-900 mililitres veg stock (or to desired texture)
  • One to two scoops unflavoured protein (or collagen for non vegan)
  • 30 grams fresh mint, chopped
  • 2-3 tablespoons green pesto (homemade or shop bought)
  • 1 lemon, zest and juice, to taste
  • Schwartz® Sea Salt and Black Pepper, to taste
  • To serve:
  • Fresh basil, vegan feta, swirl of coconut yoghurt or cream

Nutrition Information

(per serving)

Made with a variety of vegetables, potatoes, and pesto, this take on pea soup is a delicious way to eat your greens. To keep vegan, serve with fresh basil, vegan feta, and a swirl of coconut yoghurt or cream.

Key products

A clear plastic jar of Schwartz Crushed Chillies 29G is shown against a white background, displaying the red crushed chilli flakes inside.
A creamy dip drizzled with honey and red pepper flakes is served in a rustic Barrel bowl, surrounded by toasted flatbread wedges for dipping.

Chilli Flakes

£2.30

Sea Salt and Peppercorn Grinders Bundle

Sea Salt and Black Peppercorns Grinders Set

£5.50

Instructions

Instructions

  1. Heat oil in a large frying pan over medium heat. Gently fry the spring onions, garlic, ginger and Chilli Flakes. Add in the potato, peas, spinach, broccoli and greens and stir to combine. Pour in just enough stock to cover the veggies, then bring to a boil. Simmer and cook until the potato is soft (about 20 minutes).
  2. Add to a blender with the protein, mint, pesto, lemon zest, lemon juice and salt and pepper to taste. Blend smooth, adding a splash more liquid if desired. Serve warm with fresh basil, vegan feta and a swirl of coco yoghurt or cream.

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