Pea Shoots Soup

You Will Need

  • 140g of pea shoots 
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 200g potatoes, peeled and diced
  • 600ml vegetable stock
  • A pinch of freshly ground black pepper and salt


A winter warmer or a fresh spring-time snack, our Pea Shoots Soup can be enjoyed all year round. Hearty, yet light in flavour, this dish makes a scrumptious light lunch or a filling meal when partnered with a fresh crusty bread roll.


  1. Heat the olive oil in a large saucepan and add the onion, cook until softened but not browned.
  2. Tip in the diced potato and stir, then pour over the stock.
  3. Cover and simmer until the potato is cooked.
  4. Add the pea shoots and bring back to the boil.
  5. Remove from the heat and blend. Season to taste and serve with lovely fresh crusty bread.

Difficulty: Medium
Serves: 4