This bright and cheerful Pea and Mint Soup is super easy to make and packed with simple ingredients. It's also great to use those frozen pea packets that appear to gather at the back of the freezer!
This homemade Pea and Mint Soup is the perfect bowl of goodness on a chilly day. It's super quick with a touch of creaminess from the potatoes and finished with a pop of fresh mint blended through just before serving.
Another great soup recipe packed with veggies and easy to make is our Creamy White Bean and Tomato Soup.
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Why You'll Love This Recipe
- Fresh, vibrant flavours.
- Only 6 ingredients and ready in 30 minutes.
- Vegan and dairy-free.
- Freezer friendly.
Recipe Ingredients
Note: The quantities are shown in the recipe card below.
- Frozen Peas - readily available in the freezer section at the supermarket. You could also use fresh peas.
- Potatoes - these give the soup a lovely creaminess. Any variety of potatoes will work.
- Mint - fresh mint is a must. Dried mint is less potent.
- Vegetable Stock - you can make your vegetable stock or use stock from a carton or stock cube dissolved in hot water.
- Onion - peeled and sliced.
- Garlic - peeled and sliced.
How to Make Pea and Mint Soup
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Saute the onion and garlic in a pan with a tablespoon of olive oil. Regularly stir for 5 minutes until the onion is translucent.
- Add the remaining ingredients, except the mint, and bring to a boil. Then simmer for 15-20 minutes on low to medium heat until the potatoes are soft.
- Allow the mixture to cool for a few minutes, and then carefully transfer it into a blender and, if necessary, work in batches. Blend until smooth. Return to the pan to heat before serving.
Common Questions
We love serving it with a swirl of creme fraiche on the top. For a non-vegan version, a topping of grilled bacon tastes incredible.
The soup will keep in the refrigerator, covered, for up to 5 days. Reheat on the stovetop and add a little water or vegetable stock, if necessary, to thin it out.
Yes, Pea and Mint Soup will last in the freezer for up to 3 months.
More Cosy Soup Recipes to Try
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📖 Recipe
Pea and Mint Soup
Ingredients
- 1 garlic clove, peeled and finely chopped
- 1 onion, peeled and finely chopped
- 1 tablespoon olive oil
- 500 g frozen peas
- 200 g potatoes, about 1 large potato (peeled weight), cut into 1-2cm cubes, note 1
- 4 tablespoons fresh mint leaves, chopped, note 2
- 650 mls vegetable stock, note 3
- salt and pepper to taste
Instructions
- Add the olive oil to a large pan and heat up on medium heat. Add the chopped onions and garlic and saute for 5 minutes until the onion is translucent.
- Add the peas, potatoes and vegetable stock to the pan. Stir well, and then bring to a boil. Turn the heat down to low, then simmer for 15-20 minutes until the potatoes are tender and cooked. Stir in the mint.
- Allow the mixture to cool for a few minutes, then carefully transfer the mixture into a blender, working in batches if necessary. Blend until smooth. Taste test - add more mint if you like it minty. Season with salt and pepper. Return to the pan to heat up before serving.
- We love serving Pea and Mint Soup with a slice of crusty bread and a swirl of creme fraiche on the top. For a non-vegan version, a topping of grilled bacon tastes incredible.
Notes
- Potatoes - cutting them into small even cubes ensures they cook quickly and evenly.
- Mint - adjust the mint accordingly, depending on taste.
- Vegetable stock - either homemade or store-bought. For convenience, we use a stock cube, but you could also use vegetable stock from a carton.
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