Creamy Mint Pea Soup

Why You’ll Love This Recipe

This vibrant pea and mint soup is a refreshing choice that’s both light and satisfying. It’s packed with flavor yet low in calories, making it a perfect dish for those who want to indulge without the guilt. The combination of peas and mint provides a delightful taste that brightens any meal. Plus, it’s super easy to make, and you’ll most likely have all the ingredients in your pantry or fridge.

How to Make Pea and Mint Soup

Ingredients:

• 1 Tbsp olive oil
• 1 medium-sized onion, sliced or diced
• 1 (9oz/250 grams) medium potato, diced
• 2 ½ cups (600 ml) low-sodium vegetable broth or water
• 4 cups (500 grams) frozen or fresh peas
• 10 fresh mint leaves
• Salt & pepper, to taste
• 2-3 tablespoons cooked peas (reserve them before blending the soup)
• 1 tablespoon pine nuts
• Extra virgin olive oil, for drizzling

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes until soft and translucent.
2. Add the cubed potato and vegetable broth, bring to a boil, then reduce the heat, cover with a lid, and cook for 10 minutes or until the potato cubes are soft.
3. Add the peas and simmer for 4 minutes. Make sure not to cook longer, or you’ll lose the fresh flavor and vibrant color of the peas.
4. Turn off the heat, season with salt (about a teaspoon works well), pepper, and fresh mint leaves. Let the mixture cool slightly before blending.
5. If you’re not using an immersion blender, carefully transfer the soup to a stand blender, blending in batches if needed. If the soup gets too thick, add some broth or water to achieve your desired consistency.
6. Once blended, return it to the pot, taste again, and adjust the seasoning if necessary.
7. Serve drizzled with extra virgin olive oil, sprinkled with freshly ground black pepper, and garnished with reserved cooked peas or pine nuts as desired. Enjoy!

Tips to Make Pea and Mint Soup

• If you love a creamier texture, consider adding a splash of cream or coconut milk before serving.
• Fresh peas will provide a sweeter taste, but frozen peas are a convenient alternative.

How to Serve Pea and Mint Soup

Serve this soup warm or chilled, depending on the weather and your preference. It pairs beautifully with crusty bread or a light salad for a complete meal.

How to Store Pea and Mint Soup

Store any leftovers in an airtight container and keep them in the fridge for up to 3 days. You can also freeze the soup for up to 3 months. Just reheat it gently on the stove when ready to serve.

Variation

Feel free to experiment with this recipe! You can add other herbs like basil or cilantro for a different flavor kick, or even some chopped spinach for added nutrition.

FAQs About Pea and Mint Soup

1. Can I use dried peas instead of fresh or frozen?
Yes, but you’ll need to soak them overnight and adjust the cooking time.

2. How can I make it vegan?
This recipe is already vegan! Just ensure your vegetable broth is plant-based.

3. Can I use a different type of potato?
Absolutely! Any waxy potato works well, like Yukon Golds.

4. Is it necessary to add mint?
Mint adds a fresh flavor, but if you don’t have it, you can skip it, or use another herb that you prefer.

Pea and Mint Soup

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A refreshing and vibrant pea and mint soup that’s light yet satisfying, perfect for a guilt-free indulgence.

• Author: juno
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Soup
• Method: Blending
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

• 1 Tbsp olive oil
• 1 medium-sized onion, sliced or diced
• 1 (9oz/250 grams) medium potato, diced
• 2 ½ cups (600 ml) low-sodium vegetable broth or water
• 4 cups (500 grams) frozen or fresh peas
• 10 fresh mint leaves
• Salt & pepper, to taste
• 2-3 tablespoons cooked peas (reserve them before blending the soup)
• 1 tablespoon pine nuts
• Extra virgin olive oil, for drizzling

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes until soft and translucent.
2. Add the cubed potato and vegetable broth, bring to a boil, then reduce the heat, cover with a lid, and cook for 10 minutes or until the potato cubes are soft.
3. Add the peas and simmer for 4 minutes to preserve the fresh flavor and vibrant color.
4. Turn off the heat, season with salt, pepper, and fresh mint leaves. Let cool slightly before blending.
5. Blend the soup in batches in a stand blender or with an immersion blender until smooth, adding more broth if necessary to adjust consistency.
6. Return the blended soup to the pot, taste and adjust seasoning if needed.
7. Serve drizzled with extra virgin olive oil, and garnish with reserved cooked peas or pine nuts as desired.

Notes

For a creamier texture, consider adding a splash of cream or coconut milk before serving. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.