Go Back
+ servings
Overhead image of Pea and Mint soup in a white bowl and marble background.

Pea and Mint Soup

This soup is perfect for the cooler months, but it will also be great to enjoy during the summer. It's not only healthy, but it tastes amazing too!
4.75 from 4 votes
Print Pin
Course: Soup
Cuisine: Western
Keyword: pea and mint soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 194kcal
Servings :4
Author: Vicki

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.

Recipe Notes

  1. Potatoes - cutting them into small even cubes ensures they cook quickly and evenly.
  2. Mint - adjust the mint accordingly, depending on taste.
  3. Vegetable stock - either homemade or store-bought. For convenience, we use a stock cube, but you could also use vegetable stock from a carton.

Storage

Pea and Mint 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.
Pea and Mint Soup will last in the freezer for up to 3 months.

Nutrition

Calories: 194kcal | Carbohydrates: 32g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 662mg | Potassium: 580mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1466IU | Vitamin C: 63mg | Calcium: 54mg | Iron: 3mg
Did you make this recipe?Tag me on instagram @easy.deliciousness