Pea and Mint Soup



This is possibly one of the easiest soups to make, there are only a few ingredients used but it is full of flavour. Plus, pea and mint is such a fabulous combination.

I remember when I was young my Grandmother would make pea and mint soup and we’d pod the peas by hand. I actually think more peas ended up in my tummy rather than the bowl they were so supposed to go in. Freshly podded peas taste incredible!

There’s nothing wrong with frozen vegetables and fruit

For this recipe I use frozen peas. There seems to be a school of thought that frozen vegetables and fruits are not as good for you than fresh fruits and vegetables and that is not the case at all. In fact, in some cases the frozen product can actually contain more nutrients as it’s been frozen on site. Whilst a fresh product will be picked, then packed and transported all the while the nutrient levels are depleting.

Also, having frozen fruit and vegetables in the freezer makes meal planning so much easier! And speaking of meal planning, this pea and mint soup freezes incredibly well so I often make a large batch and freeze individual portions.

Green peas are full of anti-inflammatory nutrients and anti-oxidants. Peas are rich in vitamin C so great for the immunity and their insoluble fibre is good for gut health, they are also a good source of protein.


-1 tbsp. olive oil or avocado oil

-1 onion, peeled & roughly chopped

-1 garlic clove, peeled & roughly chopped

-600g frozen peas

-a generous handful of mint leaves

-700ml stock (use vegetable to keep soup vegetarian but chicken stock works well too)

-salt & pepper to taste

How to Make

  1. In a large saucepan heat the oil and add the chopped onion and garlic. Saute until the onion is soft. Add the peas and stock. Cover saucepan with a lid, bring to the boil then turn down to simmer for 10 minutes.

  2. Add the mint leaves and simmer for a further 5 minutes.

  3. Blend until smooth – if you prefer really smooth soup, pass through a sieve. Season with salt and pepper to taste.

  4. Serve immediately and top with dairy-free yoghurt if you like.

Store in an airtight container in the refrigerator for up to 4 days or store in the freezer, thawing fully before reheating.



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