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!
How To Make It: Spring Pea and Mint Soup
- 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
- 3 ¼ cup (780 ml) water
- 14 oz. (400 g) fresh or frozen peas
- a small bunch of fresh mint
- freshly ground black pepper
- 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.
- Put the stock into a jug with the hot water. Stir until it’s dissolved.
- Add the stock and peas to the vegetables (if you are using frozen peas there is no need to defrost them).
- Stir and bring to the boil.
- Reduce the heat, put the lid on and simmer for about 10 minutes.
- When the peas have softened, remove the pan from heat, season with salt and pepper and add the mint leaves.
- Using a blender (or hand blender) pulse the spring pea and mint soup until smooth.
- If serving cold, transfer the soup to the refrigerator to chill.
- Garnish with a sprig of fresh mint and enjoy it!
Delicious and easy to make. Plus it has the benefit of using mint, which grows in my herb garden like a weed. The recipe easily doubles.
Thank you for the feedback, Joe!
I have made this soup five times already – occasionally a little thicker, as mushy peas to accompany fish and chips. Whole family loves it, they even recollect the last time it was made, Simple but surprisingly sumptuous, Thanks Elena.
Thank you for the feedback, Tica! So glad your family loves this soup :)
Really tasty thank you! I can confirm that it works well in late July, as well as springtime – well it does in Bristol, England anyway! I’m not very confident with unmeasured ingredients – “small bunch of mint” is a bit vague for me, but I added half of what the shop sold me and, hey presto, a delicious soup!! Thanks again, Steve.
So glad you liked this recipe, Steve! Thank you for the feedback! :)
Simply delicious! Thank you for sharing:)
I am glad you liked it, Elena! Thank you for the feedback :)
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.
I am glad you loved it, Marney! :)
What a lovely and refreshing soup for spring!
What a lovely and healthy soup this looks like! Love your photography! Pinned and shared!
I love this — it’s beautiful (perfect for spring!) and sounds so good!
Such a beautiful spring dish…this sounds marvelous. xo
Thank you Catherine!:)
What a beautiful spring soup and looks so delicious, too!
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!