A delicious and healthy recipe for pea and mint soup that can be made with fresh or frozen peas. Can be served chilled or warm. Suitable for vegans and vegetarians.
Pea and mint is such a classic combination. The sweetness of the peas combines beautifully with the flavour of the mint leaves.
Make it in summer using freshly harvested peas or at any time of year using frozen peas. It'll taste just as good.
This soup is:
- vegan friendly
- one of your five a day
- good all year round
- a great use for fresh or frozen peas
- kid approved
- good for babies and toddlers too.
You can serve this soup warm or cold
Chilled pea and mint soup is delicious on a hot summer day.
However, you can serve this warm as well. And I warmed it up to serve to my children - cold soup is a culinary step that they are not ready to take yet!
Chilled soups are so refreshing
After a day in the hot sun on holiday there's something wonderfully refreshing about a chilled soup - especially when it's such a glorious colour.
To be honest though, on a chilly and very windy day in England it's nicer to have it warm.
This frozen pea soup tastes great either way.
The mint is optional
I love the taste of the mint but if your kids aren't keen you can leave it out. You'll still have the glorious green colour and all the goodness of the veggies inside.
A good portion of veggies
This is a great recipe for squeezing lots of different vegetables into one meal - it contains onion, peas, lettuce and potato.
Yes, I know potatoes don't count towards your five a day but we don't have much to work with when it comes to veg my kids actively like!
More vegetarian soup recipes
If you like this you might like some of my other veggie soups:
- Courgette and potato soup
- Squash and sweetcorn chowder
- Roasted tomato soup with pesto
- Spinach, borlotti bean and vegetable soup
- Minestrone soup
- Vegetarian tortellini soup
- Miso udon noodle soup
- Parsnip and apple soup
- Baked potato soup
This soup is delicious served on its own as a starter.
However, if you're looking for something more filling it is great served alongside:
- crusty bread
- bread rolls wholemeal carrot soda bread rolls
This soup recipe is based on one that I was served on a wonderful trip to France*. Read a full review of the weekend over on my other blog, Cook Veggielicious.
Ingredients for pea and mint soup
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
To make pea and mint soup you will need:
- 1 tablespoon olive oil
- medium onion
- 1 potato
- 1 litre vegetable stock
- ½ lettuce
- 500g peas (fresh or frozen)
- 2 handfuls fresh mint
- Juice of ½ lemon
- Salt and pepper
How to make pea and mint soup
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Please do not reproduce this recipe without permission.
Pea and mint soup
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 medium potato peeled and chopped
- 1 litre vegetable stock homemade or from a stock cube (check it's gluten free if needed)
- ½ lettuce washed and roughly chopped
- 500 g peas frozen or fresh
- 2 handfuls fresh mint leaves
- ½ lemon juiced
- Salt and pepper to taste
- Heat 1 tablespoon olive oil in a large pan and add a chopped onion. Allow to soften but not brown.
- Add 1 litre of vegetable stock and a chopped potato and simmer until the potato is soft. This should take about 15 minutes.
- Add ½ lettuce, 500g peas and 2 handfuls of roughly chopped fresh mint leaves and bring back to the boil.
- Cook for a couple of minutes until the peas have cooked.
- If serving chilled transfer the soup to a cool bowl over a bowl of ice cubes or the coldest water to cool through as quickly as possible - this way the peas don’t lose their vibrant colour.
- Once cooled blend and add salt and pepper, more water if needed and lemon juice to taste.
- Refrigerate as soon as cool enough for at least two hours and then serve with an ice cube and mint leaf to garnish.
- You can also swirl some cream through when you serve.
- Nutritional information is approximate and is intended as a guide only.
- Suitable for freezing
Pin pea and mint soup for later
*Disclaimer: I was treated to a free weekend at Domaine du Pignoulet in return for a review. I paid for my flights and transfers but accommodation, food and Pilates lessons were complimentary. All opinions are honest and my own.