Fresh Pea and Mint Soup Recipe — Light Spring Soup Guide

Introducing a delicious Pea and Mint Soup recipe that works any time of year. This naturally gluten-free, plant-based soup is light, vibrant and ready in under 30 minutes—perfect for a quick weeknight dinner or a starter for guests.

Recipe Difficulty – Very Easy

Why this recipe works

This pea and mint soup is quick to prepare, with about 5 minutes of hands-on prep and roughly 20 minutes of cooking. Frozen peas give it a bright green colour and naturally sweet flavour, while fresh mint adds a cooling, aromatic note. The result is a smooth, satisfying soup that feels light yet nourishing.

Ingredients to make Pea and Mint Soup

1. Olive oil – to sauté shallots and garlic.
2. Shallots – mild and sweet when cooked (or substitute onion).
3. Garlic – adds depth to the base flavour.
4. Frozen peas – thaw before using; fresh peas work too.
5. Fresh mint leaves – provide a bright, cool finish.
6. Vegetable stock – creates the soup base (broth or chicken stock can be used).
7. Salt and pepper – to season.
8. Fresh lemon juice (optional) – for added brightness.
9. Parmesan (optional) – for serving if not keeping the recipe vegan.

See the recipe card below for exact quantities.

Substitutions

• Olive oil – any neutral oil will work.
• Shallots – swap for a small white or yellow onion.
• Frozen peas – fresh peas are a great alternative when in season.
• Vegetable stock – replace with vegetable broth or chicken stock if preferred.

Variations

• Spicy: Stir in a spoonful of green chili paste or a pinch of chili flakes.
• Deluxe: Top with a dollop of sour cream or crème fraîche and some toasted croutons.
• Kid-friendly: Serve with bread or grilled cheese to introduce picky eaters to pea soup.

How to make Pea and Mint Soup

Step 1: Slice the shallots and garlic.

Step 2: Heat oil in a saucepan over medium heat. Add shallots and garlic and cook for 5–7 minutes, stirring, until softened and aromatic.

Step 3: Add the peas, mint and half the stock. Bring to a boil, then reduce heat and simmer for about 10 minutes, until peas are tender.

Step 4: Blend the mixture until smooth using a blender or an immersion blender. Be careful when blending hot liquids—work in batches if needed.

Step 5: Return the puréed soup to the pot, add the remaining stock and heat through. Season with salt and pepper to taste. Serve with an optional squeeze of lemon and a sprinkle of Parmesan.

Hint: For a chunkier texture, blend less.

Leftovers

Store the soup in an airtight container in the refrigerator for up to five days. Reheat gently on the stove or in the microwave. To freeze, cool completely, then freeze for up to three months; thaw in the refrigerator before reheating.

Recipe FAQs

More Vegetable Soup recipes

• Beetroot Soup
• Broccoli Soup
• Butternut Squash Soup
• Spinach Soup
• Carrot and Parsnip Soup
• Courgette Soup
• Cauliflower Soup
• Celeriac Soup
• Mushroom Soup
• Parsnip Soup
• Roasted Tomato Soup

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