• 1 onion
  • 1 clove of garlic
  • 1 thumb-sized piece of ginger
  • olive oil
  • 400 g deep-frozen peas
  • 1 bunch of mint
  • 750 ml vegetable stock
  • salt
  • freshly ground pepper
  • freshly ground nutmeg

Author of this recipe



Amateur cook

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This light and very tasty pea soup recipe comes from Jan Kelz. As the curator of the “Raum für Zweckfreiheit” (“Space for Purposelessness”) in Berlin, he has created a non-commercial opportunity for people to realize their projects without any utilitarian purpose.

I cooked the soup myself by following the recipe and making some minimal changes and was swept off my feet. This soup is a real treat on the first chilly autumn days.

Total votes: 263


Sweat onion, garlic and ginger with some oil in a pot. Finely chop the mint and put it into the pot together with the peas.

Add vegetable stock and let it simmer until peas are soft.

Take out some peas, purée the rest and season to taste.

Put some peas into each soup plate and fill up with soup. Garnish with mint leaves.


Tips from the author

“Raum für Zweckfreiheit” (Space for Purposelessness), You can find an interview with Jan Kelz and the recipe in the book "Kreuzberg kocht" by Ana Lichtwer, Anna Schroll and Cornelia Temesvári, Edition Berliner Büchertisch, 2011

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