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Pea and Mint Soup Recipe

User Rating 5 Star Rating (1 Review)


Pea and Mint soup Recipe

Pea and Mint soup Recipe

Photo © istock.com
Summer soups are quick and easy especially this Pea and Mint Soup recipe. Fresh summer peas and garden mint are a match made in heaven; their combination in any recipe is delicious. This soup is simple, quick and easy to make and if fresh peas aren't available the pea and mint soup recipes works just as well with frozen peas.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 1 tbsp extra virgin olive oil + extra for serving
  • ¼ stick /25g butter
  • 1 medium red onion, peeled and finely chopped
  • 1 garlic clove, peeled and minced
  • 5 cups/750g fresh peas, shelled (or frozen peas)
  • 1 cup/ 75g mint leaves, roughly chopped
  • 1 3/4 pints/1 liter vegetable stock
  • Sea salt and freshly ground pepper, to taste
  • ½ cup/75g Parmesan cheese, freshly grated (optional)


Serves 4

  • Gently heat the oil and butter in a large saucepan, add the chopped onion and cook on a gentle heat for 10 minutes or until the onion is soft but not brown. Add the garlic and cook for a further 3 minutes.
  • Add 3/4 of the 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.
  • Blend the soup in a food processor, you will have 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.
  • Serve with crusty, fresh bread.
If using Parmesan cheese place a small mound in the center of the bowl and pour the soup around. Drizzle with a little extra virgin olive oil. This soup is also delicious cold, but not chilled.
User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member Stephweller

This was really good and the mint tastes lovely. We had some left over gammon from Christmas so cubed it and added it in as well after!!! It was immense and super filling!

86 out of 90 people found this helpful.

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