This easy peasy pea and mint soup recipe is incredibly simple but incredibly delicious!
It was a recipe that Jane had been meaning to make for quite some time and boy, were we pleased that she did!
Once you try it, you’ll want to make it again and again and again!
It’s tasty, fresh and light, so it makes a great light lunch or an appetizer at a dinner party.
Does soup with mint in taste good?
We think so, most definitely. In fact when we served it to our team of ‘tasters’ each and every bowl came back empty – that speaks volumes.
Do I use fresh or frozen peas in soup?
We used frozen, petit pois peas to be exact. We love the size of them and the sweetness that they add to the soup but you could easily use garden peas also.
You could definitely use fresh peas if you can find them but practicality dictates that most people will tend to use the readily available frozen peas.
Do you leave the peas whole for pea soup?
Yes and no is the simple answer. We blended most of our peas but kept a portion back to add whole into the soup, which gives a lovely depth to it.
You can see the full instructions if you keep scrolling down.
What can I serve with pea and mint soup?
Our ‘go to’ accompaniment to soup is always a slice (or two) of fresh crusty bread, we don’t think you can beat it.
You don’t always want something so filling though and so a light green salad would also work well.
Have you any other soup recipes?
Yes, we have! Take a look at our soup page and pick your favourite to make.
How do I make easy peasy pea and mint soup from scratch?
If you follow our easy peasy pea and mint soup recipe below, you’ll soon see how incredibly easy it is to make this delicious soup – we hope you love it as much as we do!
Easy peasy pea and mint soup
- 2 lbs Peas
- 1 tbsp Olive oil
- 1 Red onion
- 4¼ cups vegetable stock
- 2 tbsp Butter
- 2 lbs Fresh mint
- 1 Clove of garlic
- 1 tsp Salt
- 1 tsp Pepper
- 3 oz Parmesan – optional, not for vegetarians
- Firstly, finely chop the onion and place aside
- Now cut the ends off the garlic and remove the skin
- Place the butter in your pan and gently melt it, making sure it doesn't burn
- Now add the onion and gently cook it until you see the onion softening, make sure you keep stirring and they don't burn
- Then add in the garlic and give it a good stir, cook for approximately 2 – 3 minutes
- It's now time to add in 570 grams of the peas and all of the mint to the pan, also add just 750ml of the vegetable stock, give it all a good stir and then leave it on a medium heat with the lid on the pan for 10 minutes
- Now take the mixture and blend it until it's a lovely green puree, now is the time to season it but you don't need to add the whole teaspoon in – add gradually until it tastes right for you
- Put the puree back in the pan, put in the remaining vegetable stock and peas and cook it for 5 minutes
- Serve in bowls with a little oil drizzled over or if you're not vegetarian grated parmesan cheese
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
Did you make this recipe?
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