Spring Pea & Mint Soup

Spring Pea & Mint Soup (Vegan, GF)

This is one of our most popular summer soups. It tastes as bright and fresh as it looks, and is the perfect fuel for a brisk hike to the nearest waterfall. Look for it on the lunch menu all summer!


  • 1 tablespoons extra virgin olive oil
  • 1 stalk celery, chopped
  • 1 medium white onion, chopped
  • ½ clove garlic, chopped
  • 1 tsp veggie bouillon
  • 3 1/4 cup water
  • 2 cups fresh or frozen peas
  • small bunch of fresh mint
  • salt
  • freshly ground black pepper


  1. Place a medium pot on high heat with 1 tablespoon of extra virgin olive oil. Add the chopped celery, onion, and garlic and sautee for about 5 minutes, stirring occasionally.
  2. Stir stock into a jug of hot water until it's dissolved.
  3. Add the stock and peas to the vegetables (no need to defrost frozen peas).
  4. Stir and bring to the boil.
  5. Reduce the heat, put the lid on and simmer for about 10 minutes.
  6. When the peas have softened, remove the pan from heat, season with salt and pepper and add the mint leaves.
  7. Blend until smooth with a hand blender or food processor. If using a stand up blender, only fill halfway.
  8. If serving cold, transfer the soup to the refrigerator to chill.
  9. Garnish with a sprig of fresh mint and serve warm or cold.

During full-service season, your overnight stay includes three meals made with locally sourced ingredients whenever possible- sometimes even grown on site! Even if you're not staying with us, you can buy lunch at any of the huts during full-service season Saturdays & Sundays from 11:30-1:30.

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