Minted pea soup with smoked salmon and cream cheese toasts

Minted pea soup with smoked salmon and cream cheese toasts

(9) Rate it

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings
  • Easy

Mint and peas are a match made in heaven. Try them in this delicious gourmet soup with a side of smoked salmon toast.

Featured in
Soup recipes, Best-ever soups


  • 20g unsalted butter
  • 1 teaspoon olive oil
  • 1 small white onion, chopped
  • 1kg frozen peas
  • 2 cups (500ml) Massel chicken style liquid stock
  • 1 cup mint leaves
  • 4 slices woodfired bread, toasted
  • Cream cheese, to spread
  • 8 slices smoked salmon
  • 4 tablespoons (1/3 cup) natural yoghurt


  • Step 1
    Heat the butter and olive oil in a large deep saucepan over low heat. Add the chopped onion and cook, stirring, for about 5 minutes until softened. Add the peas and stir to coat. Add the chicken stock and 2 cups (500ml) of water. Increase the heat to high and bring to the boil, then add 3/4 cup mint leaves. In 2 batches, place the soup in a blender and blend to a thick puree. If necessary, return the soup to the cleaned saucepan and return to medium heat until warmed through. Season generously.
  • Step 2
    Spread the toast with cream cheese and top with slices of smoked salmon.
  • Step 3
    Divide the soup among 4 bowls, swirl 1 tablespoon of natural yoghurt through each, then sprinkle with freshly ground black pepper and the remaining mint leaves. Serve the soup with the smoked salmon toasts.


  • 1554 kj


  • 11g

    Fat Total

  • 4g

    Saturated Fat

  • 30g


  • 1291.18mg


  • 7g

    Carbs (sugar)

  • 28g

    Carbs (total)

All nutrition values are per serve
  • Author: Nancy Duran
  • Image credit: John Paul Urizar
  • Publication: delicious.



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