One of our selection of recipes for the simply delicious and nutritious food we serve at The Cliffs of Moher Retreat.

Mar 26th 2019

Steph’s pea, mint & nettle soup

by Michelle Moroney

Serves 6


1 litre vegetable stock
1 potato
1 onion, finely chopped
2 garlic cloves, peeled and chopped 1kg frozen peas

Fresh mint (10-15 leaves), finely chopped
1 handful (gloveful!) nettles (when in season: autumn/spring) Salt and pepper



Heat the stock in a medium-sized saucepan.
In another saucepan, heat the oil over a gentle heat.
Add the onion and sweat for about 10 minutes until translucent.
Add the garlic and cook for a further 2-3 minutes.
Add the peas and pour over the stock. Bring to the boil and then reduce the heat and simmer for 5 minutes.
Add the fresh mint and nettle.
Liquidise using a hand blender.


Sit back & enjoy!

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