Do you have 20 minutes to spare? And 5 ingredients in your cupboards and freezer? If the answer is yes to both, then let’s get cooking! This elegant but simple English Pea and Mint soup is just the thing when you need something delicious but don’t have a lot of time or energy. It takes just a few minutes to make but it’s fancy enough to serve as a starter at a dinner party! What is more, this vegan pea and mint soup can be served both warm and cold, making an effortless meal for busy weeknights in winter and hot summer days.
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Why You Will Love This Pea And Mint Soup
A true British Classic, this lovely soup has so much to offer:
- It is such a simple recipe – it only requires 5 common ingredients, and you can actually substitute a couple of them!
- You may not even need to run to the shop to make this recipe: use your garden mint, raid the freezer for the peas, and you are likely to have stock, onions and oil in your cupboards already! It’s just a perfect soup to make before your weekly shop!
- Super inexpensive to make: a portion of this Pea and Mint Soup costs only £0.40 (based on ingredients only from Aldi UK in October 2022). It’s just a great budget-friendly recipe that does not compromise on flavour or health benefits!
- It’s one of those healthy recipes that you actually love to eat: green peas, fresh herbs, nutrient-dense onions – what’s not to like?
- A great recipe that suits many dietary requirements – this vegan pea and mint soup is plant-based, gluten-free, dairy-free and egg-free!
- Serve it warm in winter and make it into a chilled fresh pea soup in summer!
Ingredients and Substitutes
Who would have thought that a few simple ingredients like frozen peas, fresh mint and onion can produce such a delicious soup? You’ll only need 5 ingredients to get started:
- frozen or fresh peas: garden peas or petit pois will work well in this soup.
- brown onion: can be substituted with white or yellow onion, a couple of small shallots or even spring onions/ green onions.
- vegetable stock: or vegetable broth. Make sure to check the ingredients for milk powder if you’re using a shop-bought stock cube and are cooking for vegans.
- fresh mint: leaves only, stalks discarded.
- olive oil: extra virgin. You can substitute it with avocado oil or cold-pressed rapeseed oil.
Step 1: Make Pea and Mint Soup
Place a large saucepan on medium heat and add 1 tablespoon of olive oil. Add the finely chopped onions and saute for 4 minutes. Then add the frozen peas, pour the hot stock over, cover with a lid and simmer on low heat for 10 minutes.
When cooked, pour the soup into a liquidiser and half of the mint leaves and blitz until you have a smooth purée soup. Alternatively, use a stick/ hand blender or immersion blender to puree the soup.
Step 2: Make Mint Oil
Add the remaining olive oil and the rest of the mint leaves into a food processor or a powerful smoothie maker. Blitz for 30 seconds, then strain the mint oil through a fine sieve.
Serve: Divide the pea and mint soup between two bowls, drizzle with mint oil and scatter some sea salt on top. Garnish with a sprig of mint, if you wish!
Tips For The Best Pea And Mint Soup
- Chop your onions very finely, so that they soften at the same time as the peas cook.
- Do not overcook the peas or they will lose their vibrant colour.
- Blitz your soup in a blender/ liquidiser for a minute longer than you think you should. This will ensure the extra silky smooth soup.
- If you like thinner soups, add a little water towards the end of the blending.
- If you’re not cooking for vegans or people who avoid dairy, blend in a tablespoon of creme fraiche for an extra creamy texture.
- To save time, skip the mint oil, and simply add all the mint into the blender. Serve with a drizzle of extra virgin olive oil on top!
What To Serve With This Soup?
Since this Pea and Mint Soup is low in fat and not very calorie dense, you may want something extra to serve with it! And there’s nothing better than crusty bread to accompany this simple soup! We love Sourdough Bread, Light and Fluffy Cheese Scones (Without Eggs) or even flatbreads with this soup. It also goes well with a bunch of sandwiches for a filling and satisfying British-style lunch!
How To Store Pea And Mint Soup?
If you wonder if you can make this soup ahead of time, the answer is yes! Simply cool the pea and mint soup to room temperature. Then pour it into airtight containers and store it in the fridge for up to 2 days. We think it’s even more delicious the next day, but note that the colour of this soup will change if reheated!
This pea and mint soup freezes well too and can be stored in the freezer for up to 3 months. However, only add the mint oil once you are ready to serve.
For the most vibrant colour and the freshest pea soup recipe experience, we recommend serving the soup immediately!
Other Tasty Soup Recipes
If you are looking for other tasty soups, look no further! We have a bunch of great ideas that translate well from winter to summer. Next time, why not try:
- Vegan Creamy Cauliflower Soup
- Delicious Sweet Corn Soup (Vegan)
- Easy Carrot and Coriander Soup
- Pea & Broccoli Soup
- Creamy Mushroom & Blue Cheese Soup (Vegetarian)
Easy Pea And Mint Soup (5-Ingredient Recipe)
- Liquidiser, Stick/ Immersion Blender
- Food Processor or Smoothie Maker
- 3 tablespoon olive oil extra virgin
- 1 brown onion finely chopped
- 300 g frozen garden peas
- 400 ml vegetable stock
- 10 g fresh mint leaves stipped off, stalks discarded
- Place a large saucepan on medium heat and add 1 tablespoon of olive oil. Add the finely chopped onions and saute for 4 minutes. Then add the frozen peas, pour the hot stock over, cover with a lid and simmer on low heat for 10 minutes.
- When cooked, pour the soup into a liquidiser and half of the mint leaves and blitz until you have a smooth purée soup. Alternatively, use a stick/ hand blender or immersion blender to puree the soup.
- Add the remaining olive oil and the rest of the mint leaves into a food processor or a powerful smoothie maker. Blitz for 30 seconds, then strain the mint oil through a fine sieve.
- Divide the pea and mint soup between two bowls, drizzle with mint oil and scatter some sea salt on top. Garnish with a sprig of mint, if you wish!