This bright and cheerful Pea and Mint Soup is super easy to make and packed with nourishing ingredients. It's also a great way to use up those frozen pea packets that seem to gather at the back of the freezer!
This 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 off with a pop of the fresh mint blended through just before serving.
Why We Love This Recipe
- Fresh, vibrant flavours.
- 7 ingredients.
- Ready in 30 minutes.
- Vegan and dairy-free.
Note: The full ingredients and 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 - gives the soup a lovely creaminess. Any variety of potatoes will work.
Mint - fresh mint is a must. I've tested this recipe with dried mint and, it's not the same.
Vegetable Stock - you can make your vegetable stock or use stock from a carton or stock cube dissolved in hot water.
Step by Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
Step 1. Saute the onion and garlic in a pan with a tablespoon of olive oil. Regularly stir for 5 minutes until the onion is translucent.
Step 2. Add the remaining ingredients apart from the mint and bring to a boil. Then simmer for 15-20 minutes on low to medium heat until the potatoes are soft.
Step 3. 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.
Serve the soup hot with some fresh crusty bread. Drizzle a little olive oil over the top and garnish it with extra mint if you wish.
You could also add some grilled bacon or pancetta for a hearty meal.
FAQs & Expert Tips
This soup will keep in the refrigerator for up to 5 days, covered. Reheat on the stovetop and add a little water or vegetable stock if necessary to thin it out.
Yes, the Pea & Mint Soup will last in the freezer for up to 3 months.
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Pea and Mint Soup
- 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
- 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, stir well, then bring to a boil. Turn the heat down to low, then simmer for 15-20 minutes until the potatoes are tender and cooked through. 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.
- Enjoy the soup hot with a slice of crusty bread. Garnish with extra mint if you wish.
- 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. We use a stock cube for convenience, but you could also use vegetable stock from a carton.
StorageThis soup will keep in the refrigerator for up to 5 days, covered. Reheat on the stovetop and add a little water or vegetable stock if necessary to thin it out. The soup will last in the freezer for up to 3 months.
Nutrition: The nutrition information is a rough estimate calculated with an online nutrition calculator.