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easy pea and mint soup recipe by Sneaky Veg

Pea and mint soup

Mandy Mazliah
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.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Chilling time 2 hrs
Total Time 40 mins
Course Soup
Cuisine French
Servings 6


  • 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)
  • ½ a lettuce - washed and roughly chopped
  • 500 g frozen petit pois
  • 2 handfuls fresh mint
  • ½ 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.
Keyword pea and mint soup
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