Easy Pea and Mint Soup Recipe (A British Classic)
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This delicate pea and mint soup is a British classic. Use fresh or frozen sweet peas to keep the colour a vibrant green and the flavours light and refreshing.
This also happens to be one of our favourite vegan soup recipes and is perfect as a starter for a dinner party, or by itself with bread or a side salad.
Pea and Mint Soup Ingredients
Frozen or fresh peas are fine, because most peas are snap frozen you won’t lose any taste or flavour.
I haven’t noticed a difference if you add the mint at the beginning or the end, so do as you wish, but be sure to use fresh mint leaves rather than dried for the vibrancy of flavour.
I use shallots but yellow onion, red onion or spring onions also work well in this soup recipe, each lends the soup a slightly different flavour.
The garlic in this green pea soup is entirely optional but I love how it adds another tang of flavour to this simple soup.
I recommend using vegetable stock for the perfect soup, but if you’re not veggie and prefer a meatier flavour, chicken stock is always an option.
How many calories are in pea and mint soup?
This pea and mint soup is one of the best summer soups for a filling but not overly heavy meal.
Although this pea and mint soup only contains 234 kcal per serving, each bowl packs 9 grams of protein (it’s one of our favorite filling low calorie soups!)
One serving of this mint soup recipe contains:
This soup is egg free, gluten free, dairy free and vegan!
Health Benefits of Pea and Mint Soup
The health benefits of this fresh pea soup are numerous. You might not think of peas as a great source of nutrition because they’re so small and often served up as a plain, unseasoned side.
However, peas actually contain plenty of zinc and vitamins C and E, which are antioxidants that help strengthen your immune system.
Like carrots, peas also contain carotenoids that protect your eyes from chronic diseases such as cataracts. Pretty impressive for such a small legume, huh?
Meanwhile, mint, the other key player in this delicious soup, also boats benefits for those who may suffer digestive issues. Mint has been used medicinally for centuries to soothe indigestion and IBS by regulating muscle relaxation and controlling inflammation.
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I like to make a big batch of this soup and enjoy it throughout the week as a delicious meal on busy weeknights. However, if you’ve got some to spare, this soup freezes well and is one of my favourite healthy recipes that can warmed on the hob in a jiffy.
How to Make the Best Pea and Mint Soup
- Prep work: Finely chop the mint leaves, and the shallot and garlic if you’re using them. Alternatively, use a food processor to blend the ingredients into fine bits.
- Cooking: Heat the olive oil over a low heat in a small pan and add the finely chopped or blended ingredients. Leave the pan on a gentle simmer for a few minutes until the chopped onions turn translucent. Add the peas and broth and allow to simmer for another fifteen minutes. Now blend the soup until it’s creamy, ideally with an immersion blender. If a stick blender or hand blender is all you have in your kitchen, this will also work.
- Serving: Season with salt, black pepper and a drizzle of extra-virgin olive oil.
Check out the recipe card for further instructions, but this pea and mint soup really is this simple!
Pea and Mint Soup FAQs
Can I make this soup ahead?
This pea and mint soup is a great recipe to make ahead of time, and in fact, tastes better the next day as the flavours have more time to develop.
How to store and re-heat?
Store this soup in the fridge overnight and reheat by transferring it into a large saucepan on the hob, on a low to medium heat until the soup is heated through.
What to serve with pea and mint soup?
Serve this pea and mint soup with a hunk of crusty bread, or as a starter before a summer salad main.
How can I make my pea soup taste better?
Always use fresh herbs, rather than dried, for a fuller flavour, and use a blender to purée soup for a smoother, silkier texture.
Is pea soup good for diets?
Yes, this pea soup is great for losing weight. Despite being amongst the thinner soups in our repertoire, it is nonetheless filling with a whopping nine grams of protein per serving.
Pea and Mint Soup Variations and Alternatives
Look out for petit pois since small, sweet peas are best for flavour.
I recommend using olive oil in this soup for its rich flavour and health benefits, however, you could also melt butter to fry the mint, onions and garlic, or vegan butter to keep this recipe vegan.
If you’re not vegan, and fancy a heavier, creamier soup, try adding some sour cream or creme fraiche.
You could also try a different herb than mint! Here are 20 substitutes for mint – see if there is something that works for you!
Finally, consistency is key to a good soup (which is why I recommend blending the mixture), so if you prefer your soup thinner, add a little water in with the broth.
Onions vs Shallots
While this recipe recommends using shallots, you may be asking yourself ‘Can I just use onions instead?’
The short answer is yes, but be aware that there are some differences between them.
Shallots have a much more delicate taste than onions, to the extent that some recipes ask you to use them raw.
The layers of a shallot are also finer than those of an onion which makes them easier to puree in this pea and mint soup.
However, if you only have onions to hand, these will work, just consider adjusting the amount you add so as not to overpower the other flavours in this soup.
More Soup Recipes
- Finely chop the shallot, mint and garlic. Alternatively blend into fine bits with a food processor.3 sprigs mint, fresh, 6 shallots, 4 clove garlic
- Heat the olive oil over low heat in a small pot and add the mint, shallot and garlic mix.1 tbsp olive oil
- Let it cook softly for about 2-3 minutes, until the shallots turn translucent.
- Next, add the peas and broth. Give it a little stir and let it simmer for about 15 minutes.3 cups peas, 2 cups vegetable broth
- Now blend the soup until it’s creamy, ideally with an immersion blender.
- Optional: In a small pan roast the pumpkin seeds on medium heat. No oil needed.2 tbsp pumpkin seeds
- Season with salt, pepper, sprinkle in pumpkin seeds and a drizzle of olive oil.
If you enjoyed the delicate flavours of fresh summer peas and fragrant mint in this quick and delicious soup, give this recipe a star rating or let us know in the comments!