Green Pea and Mint Soup

A classic across the UK and much of Europe in spring, pea and mint soup is cherished for its vibrant colour and fresh taste. Peas provide vitamin C, plant-based protein, and fibre—key nutrients for supporting normal digestion. Meanwhile, mint brings a bright, herbal lift to the bowl and may help soothe the stomach, though its effects can vary from person to person. Quick to prepare and easy on the budget, this soup captures everything we love about the season: crisp produce, light flavours, and a hint of green that feels just like springtime in a bowl.

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Prep time
5 min
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Total time
1 hour
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Serving
4 persons
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Calories
291 kCal

What you need:
4 tablespoons butter
4 green onions, chopped
1 pound frozen or fresh green peas
2 ½ cups vegetable broth or stock
3 tablespoons chopped fresh mint leaves
2 ½ cups milk
salt and freshly ground black pepper to taste
1 pinch white sugar (Optional)
½ cup light whipping cream
2 sprigs fresh mint leaves for garnish
Water
How to do it:
Melt the butter in a large saucepan or Dutch oven over low heat. Add the chopped spring onions and cook gently until softened, but not browned.
Stir in the peas (fresh or frozen), vegetable stock, 3 tablespoons of chopped mint, and a splash of water if you’d like a thinner consistency.
Bring to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes. (If using frozen peas, 15 minutes is enough.)
Use a slotted spoon to remove about 3 tablespoons of peas for garnish.
Transfer the soup to a blender or food processor, add the milk, and purée until smooth. If it’s too thick, stir in a bit more water.
Season with salt, pepper, and a pinch of sugar, if desired. Let the soup cool to room temperature, then refrigerate until chilled.
Ladle the soup into 4 bowls, swirl in 1 tablespoon of light cream per bowl, and top with the reserved peas and a sprig of mint. Enjoy!

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