Soupe de pois frais et épinards à la menthe et oeuf poché

Yesterday the lunch was light since we had been invited by our neighbor’s for the Chinese new year to a restaurant. Usually, if I know my dinner will be more substantial than usual, I balance it out with a light lunch. After all, it’s all about balance…

I love this soup, I love it even more, because of its beautiful dense color. The flavor is naturally sweet, fresh and very delicate. I made two versions, one with a poached egg, and one with a yogurt cream with chopped mint. They’re equally delicious and nutritious. This soup is quick to make, the peas don’t need to cook for a long time to keep their flavor and color, so here we have a quick and delicious soup. The picture with the poached egg is a bit off, the egg got a little messy.

For 2-3 people

  • 3/4 large yellow onion chopped
  • 1 tbs olive oil
  • 1 lb peas either fresh or frozen
  • 1.5 cups baby spinach
  • 1/2 bunch mint, chopped
  • 2 eggs or more (depending on the version)
  • 3 tbs plain yogurt (depending on the version)
  • vegetable broth
  • salt and pepper


In a large pot, heat olive oil, add onions and soften them. Add peas, stir and cook for about 1 minute, then add broth. Cook for about 15-20 minutes, then add spinach and mint. Cook for an additional 5 minutes. Adjust with salt and pepper. Blend soup to obtain a smooth mixture.

Poach egg and add to the soup or mix yogurt with some chopped mint and add ti the soup.