This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info please check out my Disclosure Policy. Appreciate your support!
Introducing my delicious Pea and Mint Soup recipe! This is the perfect soup for any season. It is healthy – both gluten-free and plant-based, and so delicious! As a bonus, the total time to make it is under 30 minutes!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
Soups are often considered a fall or winter food, but are great all year round! This pea soup recipe is absolutely amazing and only takes about 5 minutes of prep time and 20 minutes of cooking time! The green peas make for a healthy dish and a beautiful colour.
If you prefer a version without mint do try my quick Pea Soup.
Ingredients to make Pea and Mint Soup
- Olive Oil – is used to cook up the shallots and garlic.
- Shallots – have a nice mild and sweet flavour when cooked.
- Garlic – is a must for any savoury meal.
- Frozen Peas – should be thawed before using.
- Fresh Mint Leaves – give a sweet and cool flavour to this soup.
- Vegetable Stock – is what makes this soup soupy!
- Salt and Pepper – are all the seasonings you need to finish off this delicious soup.
- Fresh Lemon Juice – is an option if you want a brighter flavour added.
- Parmesan – is also an option to level up the soup.
See recipe card for full information on ingredients and quantities.
Substitutions
- Olive Oil – Any neutral oil will be fine.
- Shallots – can be replaced with a white or yellow onion.
- Frozen Peas – You are welcome to use fresh peas if you prefer.
- Vegetable Stock – can be replaced with vegetable broth or chicken stock or broth.
Variations
- Spicy – Add a few spoonfuls of green chilis for a perfect spice!
- Deluxe – Top with a dollop of sour cream and some croutons to take this recipe up a notch.
- Kid friendly – If your kid is hesitant to try pea soup, try serving it alongside some bread or a grilled cheese sandwich as an introduction.
How to make Pea and Mint Soup
Step 1: Firstly, slice the shallots and garlic.
Step 2: Heat olive oil in a saucepot over medium-high heat. Add shallots and garlic and cook for 5-7 minutes, being sure to stir.
Step 3: Once the shallots are tender and the garlic is fragrant, add peas, mint, and half the vegetable stock. Bring to a boil, then reduce heat and simmer for 10 minutes or until the peas are soft.
Step 4: Transfer to a food blender, and blend until smooth. You can also puree the soup with an immersion blender or hand blender.
Step 5: Transfer the peas back into the saucepot and add the remaining stock. Season the soup with salt and pepper. Reheat the soup and serve in bowls. Optionally, garnish with parmesan and a squeeze of lemon juice.
Hint: If you prefer your soup a bit chunkier, don’t blend it as long.
Leftovers
Store in an airtight container for up to five days in the refrigerator. Reheat in the microwave or on the stove. Freeze for up to three months. Defrost in the fridge and then reheat.
Recipe FAQs
Pea soup is great for you! All of the ingredients come from natural sources. The sugar is low. It’s also high in fibre and protein!
My soup is infused with flavour as I add shallots, mint, and garlic to it. If you still want more flavour, you can increase those ingredients or add your favourite seasonings.
Absolutely! This is a great recipe for that! Simply double the ingredients and freeze any extra!
More Vegetable Soup recipes
- Beetroot Soup
- Broccoli Soup
- Butternut Squash Soup
- Carrot and Parsnip Soup
- Cauliflower Soup
- Celeriac Soup
- Mushroom Soup
- Parsnip Soup
- Roasted Tomato Soup
You might also like
Rate it…
Tried this Pea and Mint Soup recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
P.S Never miss a new recipe! Get more healthy recipes sent straight to your inbox weekly – Subscribe and receive a free recipe eBook!
Pea and Mint Soup
Ingredients
- 1 tbsp olive oil
- 3 small shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- 680 g frozen peas, thawed
- 1 cup fresh mint leaves
- 875 ml vegetable stock
- Salt and pepper, to taste
- Fresh lemon juice, optional
- Parmesan, optional
Instructions
- Firstly, slice the shallots and garlic.
- Heat olive oil in a saucepot over medium-high heat. Add shallots and garlic and cook for 5-7 minutes, stirring.
- Once the shallots are tender and the garlic is fragrant, add peas, mint, and half the vegetable stock. Bring to a boil, then reduce heat and simmer for 10 minutes or until the peas are soft.
- Transfer to a food blender, and blend until smooth. You can also puree the soup with an immersion blender.
- Transfer the peas back into the saucepot and add the remaining stock. Season the soup with salt and pepper. Reheat the soup and serve.
This was so easy and absolutely delicious!!
Thanks Flo 🙂