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Minted Pea Soup With Cheese & Bacon Toasties

Minted Pea Soup With Cheese & Bacon Toasties

4.5rating out of 5

(548 reviews from our customers)

Prep Time

30 min



This classic soup is full of green goodness from the peas and fresh herbs. Serve yours with a sprinkle of crispy bacon, and a cheddar cheese and bacon toastie that's perfect for dunking.

Prep Time

30 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 brown onion
1 garlic clove
10g mint
40g cheddar cheese †
1 dried bay leaf
90g British dry cured smoked streaky bacon
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
2 ciabatta rolls †
1 white potato
160g blanched peas
320g peas
You Will Need
(stick) blender, butter, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 garlic clove
  • 10g mint
  • 40g cheddar cheese<span class="strong">†</span>
  • dried bay leaves
  • 90g British dry cured smoked streaky bacon
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 2 ciabatta rolls<span class="strong">†</span>
  • 1 white potato
  • 160g blanched peas
Typical Values per 100g per serving
Energy 835 kJ
198 kcal
2746 kJ
651 kcal
of which saturates
6.1 g
2.8 g
20.2 g
9.2 g
of which sugars
25.4 g
6.7 g
83.6 g
22.1 g
Fibre 5.4 g 17.9 g
Protein 11 g 36.1 g
Salt 1.41 g 4.62 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 garlic clove
10g mint
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
dried bay leaves
dried bay leaves
90g British dry cured smoked streaky bacon
pork belly (97%), salt, preservative: sodium nitrite
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
2 ciabatta rolls
fortified wheat flour [wheat flour (gluten), calcium carbonate, niacin (b3), iron, thiamin (b1)], water, extra virgin olive oil (3%), yeast, salt, wheat flour (gluten), rapeseed oil, spirit vinegar, wheat gluten, sugar, fermented wheat flour (gluten), soya flour, malted wheat flour (gluten), flour treatment agent (ascorbic acid). May contain egg & milk.
1 white potato
160g blanched peas
  • Allergens highlighted by † (milk, celery, soya, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4

Peel the potato[es] and chop into very small pieces

Peel and finely slice the brown onion[s]

Peel and finely chop (or grate) the garlic


Add the smoked streaky bacon to one side of a baking tray

Put the tray in the oven for 20-25 min or until golden and crispy

Tip: If you are cooking for 4, use two trays!

Meanwhile, boil a full kettle and set some butter aside near a warm place to get to room temperature for easy spreading in step 5


Heat a large pot with a generous drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a generous pinch of salt and pepper and cook for 4-5 min or until the onions are beginning to soften

Add the chopped potatochopped garlic and bay leaf[ves] and cook for 1-2 min further


Once softened, crumble the Knorr vegetable stock cube[s] into the pan and add 500ml [1L] boiled water

Bring to the boil over a medium-high heat and cook, covered, for 10-12 min or until the potatoes are fork-tender

Strip the mint leaves from their stems, discard the stems

Slice the cheddar cheese into 8 [16] thin slices

Slice the ciabatta rolls in half and butter both bases


Remove the baking tray from the oven

Add one rasher of smoked streaky bacon to each ciabatta base (leave the remaining rashers on the tray) and layer 4 slices of cheddar cheese on top

Add both the ciabatta bases and lids (cut side up) to the other side of the tray

Return the tray to the oven for 5-6 min or until the cheese has melted


Once the potatoes are fork-tender, add the mint leaves and blanched peas to the pot and cook for 2-3 min further


Remove the pot from the heat and discard the bay leaf[ves]

Blitz until smooth with a (stick) blender and season with a pinch of salt and pepper  this is your pea & mint soup

Tip: Add a splash of boiled water if the soup is looking a little thick!


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Sandwich the ciabatta bases and lids together and cut them in half diagonally – these are your cheese & bacon toasties

Serve the pea & mint soup in bowls with the cheese & bacon toasties to the side

Break the remaining smoked streaky bacon into shards and sprinkle over the soup

Finish with a drizzle of olive oil and enjoy!

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