Pea and Mint Soup Recipe

In the spring and summer, soups need to be quick and easy, it is not the time for the heavier soups of the winter (even if it still feels like winter some days right now)! Fresh peas (you can even use frozen), and garden mint is a match made in heaven; their combination in any recipe is delicious. Try this one from

Cooking Time: Preparation time 10 mins, cooking time 30 mins

Serves: 4, incredibly easy


1 tbsp of extra virgin olive oil + extra for serving

1oz/25g of butter

1 medium red onion (peeled and finely chopped)

1 garlic clove (peeled and minced)

5 cups/750g of fresh peas (shelled or use frozen peas)

1 cup/75g of mint leaves (roughly chopped)

1 litre/1 3/4 pints of vegetable stock (it is OK to use a stock cube)

Sea salt and freshly ground pepper (to taste)

½ cup/75g of Parmesan cheese, freshly grated (optional)

Equipment Needed: Large saucepan and lid, spatula, food processor

Gently heat the oil and butter in a large saucepan, add the chopped onion and cook over a gentle heat for 10 minutes or until the onion is soft but not brown. Stir continuously Keep to make sure the onion does not burn. Add the garlic and cook for a further 3 minutes, again stirring. 

Add 3/4 of the fresh or frozen peas, the chopped mint leaves, and 3/4 stock. Cover the saucepan with a tight-fitting lid and cook on a medium boil for 10 minutes. 

Once cooked, blend the soup in a food processor, to create a thick puree. Return the puree to the pan, season with salt and pepper and add the remaining peas and stock. Cook for a further 5 minutes to ensure the newly added peas are cooked.

If using grated Parmesan cheese, place a small mound in the center of a warmed soup bowl. Pour the warm soup around the cheese. Drizzle with a few drops of the extra-virgin olive oil.  

Serve immediately with warm, crusty bread on the side.