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.
I was served this soup last week when I was lucky enough to be invited along to a bloggers Pilates retreat at Domaine du Pignoulet* – a stunning holiday house in the south of France. I’ve written a full review of the weekend over on my other blog, Cook Veggielicious, so do head over to check it out if you’re interested in going on a Pilates retreat or hiring a lovely French house with a private swimming pool for a holiday.
Susie and James, who own the house, served up some absolutely incredible food over the course of the weekend including an amazing chilled pea and mint soup. I knew immediately that I wanted to make this again.
You can serve this warm as well – this is how I served it up to my kids as I thought that cold soup might be too much of a big step for them! I love that this vegetarian pea soup can be made with frozen peas, although by all means use fresh if you have them.
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. On a chilly and very windy day in England it’s nicer to have it warm. This frozen pea soup tastes great either way. 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.
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! Want to read more about how much veg kids should be eating?
Thank you to Susie from Domaine du Pignoulet for allowing me to share your chilled pea and mint soup recipe with me.
How to make pea and mint soup
Pea and mint soup
- 1 tbsp 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)
- 1/2 a lettuce - washed and roughly chopped
- 500 g frozen petit pois
- 2 handfuls fresh mint
- 1/2 a lemon juiced
- Salt and pepper to taste
Heat the oil in a large pan and add the chopped onion. Allow to soften but not brown.
Add the stock and the potato and simmer until the potato is soft. This should take about 15 minutes.
Add the lettuce, peas and fresh mint and bring back to the boil. Just allow the peas to cook through.
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.
If you like this you might like some of my other soup recipes:
You might also like these wholemeal carrot soda bread rolls.
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.