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Normally you serve soups in the winter and salads in the summer but... I love soups so much that I am still cooking them; from cold Gazpacho to this warm Pea and Mint soup served with a creamy Burrata.

A simple dish with lots of flavour and feelings of comfort.

INGREDIENTS: (2 servings)

  • 2 cups of peas

  • 1 blonde onion

  • 1 medium potato

  • 4/6 leaves of fresh mint

  • 4 leaves of fresh basil

  • salt

  • pepper

  • water or veg broth

  • EVO

  • 1 small burrata


  1. Put your diced onion into a pot with oil and salt till turn slightly brown

  2. Add the potato cut in cubes

  3. After 3-4 minutes add your peas (better fresh but also frozen are fine)

  4. Cover with water (or vegetable broth if you have it) and cook for 20/25 minutes

  5. Add salt, pepper, mint and basil leaves

  6. Blend the soup (taking some water out in case you would like a thicker soup)

  7. Add half burrata per plate, a final touch of EVO and pepper

Buon Appetito!


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