Spring Pea and Mint Soup

spring pea and mint soup

This spring pea and mint soup is fresh, creamy, low in calories and healthy. With no added dairy, it’s vegan too.

The recipe is slightly adapted from Jamie Oliver’s cookbook “Ministry of food”. It’s one of my favorite cookbooks, I love the simplicity of the recipes.

This  soup is very easy to whip up and it’s ready in 25 minutes: simmer, purée in a blender and serve. Be sure not to fill the blender more than halfway full or the soup will explode everywhere. You can even bend it in the pan with a hand blender.

I prefer to use frozen peas, they are readily available and require so much less work than shelling fresh peas. Of course if you wish, feel free to use fresh peas.

Garnish with a drizzle of extra virgin olive oil, a sprig of mint and serve the spring pea and mint soup alone, with a tasty sandwich or pair it with a nice salad.

We usually eat this soup warm, but it’s also delicious cold.

It can be stored in an airtight container in the refrigerator for up to 4 days.

I hope you’ll enjoy it!

spring pea and mint soup
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5 from 4 votes
Spring Pea and Mint Soup
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
 
Author: As Easy As Apple Pie- Adapted from Jamie Oliver
Course: Soup
Servings:3

This spring pea and mint soup is fresh, creamy, low calories, healthy and vegan. Recipe adapted from Jamie Oliver's cookbook

Ingredients
  • 1 tablespoons extra virgin olive oil
  • 1 stalk celery chopped
  • 1 medium onion chopped
  • ½ clove garlic chopped
  • 1 cube vegetable stock or 1 teaspoon homemade vegetable stock powder
  • 780 ml (3 1/4 cup) water
  • 400 grams (14 ounces) fresh or frozen peas
  • a small bunch of fresh mint
  • salt
  • freshly ground black pepper
Instructions
  1. Place a large pan on high heat with 1 tablespoon of extra virgin olive oil. Add the chopped celery, onion and garlic and sautee for about 5 minutes, stirring occasionally with a wooden spoon.
  2. Put the stock into a jug with the hot water. Stir until it's dissolved.
  3. Add the stock and peas to the vegetables (if you are using frozen peas there is no need to defrost them).
  4. Stir and bring to the boil.
  5. Reduce the heat, put the lid on and simmer for about 10 minutes.
  6. When the peas have softened, remove the pan from heat, season with salt and pepper and add the mint leaves.
  7. Using a blender (or hand blender) pulse the spring pea and mint soup until smooth.
  8. If serving cold, transfer the soup to the refrigerator to chill.
  9. Garnish with a sprig of fresh mint and enjoy it!
Notes

© as easy as Apple Pie. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe

Nutrition Information
Amount per serving (443g) — Calories: 164, Fat: 5.2g, Saturated Fat: 0.7g, Sodium: 110mg, Carbohydrates: 23.2g, Fiber: 8.2g, Sugar: 7.8g, Protein: 7.5g

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spring pea and mint soup This spring pea and mint soup is fresh, creamy, low calories, healthy and vegan. Recipe adapted from Jamie Oliver's cookbook

11 comments on “Spring Pea and Mint Soup”

  1. I don’t usually like peas because of the texture, but since they’re blended in this I think I’d like it! Looks so nice and fresh, gorgeous photos too!

  2. What a beautiful spring soup and looks so delicious, too!

  3. Such a beautiful spring dish…this sounds marvelous. xo

  4. I love this — it’s beautiful (perfect for spring!) and sounds so good!

  5. What a lovely and healthy soup this looks like! Love your photography! Pinned and shared!

  6. What a lovely and refreshing soup for spring!

  7. Delicious soup. So much better than the recipe I’ve been using for years. Thank you for sharing, I know this will be a regular in our house.

  8. Simply delicious! Thank you for sharing:)

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