Traditional recipes

Pea & Mint Soup

Pea & Mint Soup

Boil finely chopped green onions with mashed potatoes and garlic in chicken or vegetable soup. Bring to a boil then reduce heat and simmer until vegetables are tender.

Add the peas and cook for 5 minutes. Do not boil more because the pea will lose its taste.

Add mint, sugar and lemon juice and let the soup cool a little.

Put the vegetables in a blender then add the cream and mix well.

Serve as such or with a few croutons.

Health Benefits of Pea and Mint Soup & # 8211 Tasty and Creamy Soup

If one of your new year resolutions is healthy lifestyle perhaps you should start to make it a reality since it is February already. The problem mostly people face when it comes to healthy lifestyle is what kind of foods they should consume and what kind of foods they should avoid. Well, if you search the world of food from vegetables, legumes, meat, poultry, fish, fruits, mushrooms, herbs, spices and many more, you will be surprised that there are a lot of things you could eat and there are a lot of foods that are even tastier if you know how to combine them, one example is health benefits of pea and mint soup.

What Is Pea and Mint Soup?

For some of you who are not familiar with this kind of soup, the sounds of pea and mint mixed together a soup are not really appealing. However, pea and mint soup is actually one of the well known British’s dishes which are super classic and super tasty. Moreover, the combinations of health benefits of peas which is rich in minerals, fiber and some essential vitamins and health benefits of mint leaves which is rich in antioxidants are excellent step to your healthy lifestyle. To find out more about the health benefits of pea and mint soup, the list below will give you all the insight knowledge about this classic dish.

Pea and mint are both good for the digestive system. Pea contains fiber while mint contains potent anti-bacterial agents to maintain the health of digestion, optimize the bowel movement, prevent constipation and many more.

Some scientific studies have found out that some active compounds found in peas are good for improving brain function and optimizing the nervous system.

The creamy texture and the warm fuzzy feeling you get after consuming a bowl of pea and mint soup is excellent home remedy to cold and flu. Moreover, pea and mint contain some essential vitamins and minerals to help accelerate the recovery process.

There are a lot of health benefits of fiber especially for digestive system. Pea is one of the excellent source of fiber.

It is a common knowledge that both pea and mint are packed with antioxidants content to fight free radicals and the only potential solution of how to prevent cancer naturally.

Both pea and mint were packed with potassium. The health benefits of potassium for heart are essential because it could eliminate the excessive amount of sodium that could lead to cardiovascular problems.

Pea is rich in fiber and mint are packed with essential vitamins that are good for weight loss. Consuming pea and mint soup regularly will fulfil your daily intake, make you feel full longer but won’t cause you weight gain.

Speaking of food which is rich in plant-based protein, pea and mint soup is the best option. Even the broth is using vegetable broth which is perfect option for vegetarian.

The existences of several vitamins and antioxidants found in mint and pea are excellent ways to reduce the risk of cancer.

Pea and mint soup is commonly cooked with vegetable broth. It means this type of soup is healthy enough for those who have been diagnosed with certain types of diabetes.

Do you want to have healthy skin? Well, regularly consuming pea and mint soup is highly recommended. The fresh green color of the soup is a strong indication that this soup is packed with all the health benefits of vitamin E which are good for skin.

Antioxidants found in pea and mint are excellent to fight premature aging. Just by consuming this tasty soup regularly you could say good bye to fine lines, dark spots and wrinkles.

The creamy texture and tasty flavor of pea and fresh smell of mint will attract your children. Peas are one of the super brain foods good for children especially during development stage.

Pea and mint are packed with vitamin C. One of the vitamin C benefits are as a natural immunity booster while antioxidants will provide one more layer to protect you from all kinds of infections.

Peas are one of the foods that lower cholesterol level. You should remember that cholesterol comes from animal-based products. As long as you are only using vegetable broth for your soup, you should worry nothing about your cholesterol level.

The folate and fiber found in peas are excellent for mothers during pregnancy and breastfeeding. Folate will help optimize the development of the fetus while fiber is good for digestion.

Secret Recipes of Pea and Mint Soup

Well, after you find out about the list of health benefits of pea and mint soup surely you can't wait to try to make it at home. You will love the lovely texture while your children will savor the tasty combination of pea and mint.

1 cup of frozen or fresh Peas

1 tablespoon of fresh mint

  • Chops fresh mint, cloves and shallots.
  • Add olive oil in a small pot with low heat and then add the mix of mint, cloves and shallots, cook around 2-3 minutes.
  • Then add peas and vegetable broth, let them simmer around 15 minutes.
  • Blend them into a creamy texture.
  • The pea and mint soup are ready to be served with pepper and salt.

How to make pea and mint soup is super easy with simple ingredients. It is excellent to be consumed as dinner during a rainy day. The warm fuzzy feeling from the soup and trace of mint with give you a pleasant feeling in your body. Asides from the loads of health benefits of pea and mint soup, this super tasty recipe is worth saving.

Pea & Mint Soup - Recipes

This soup is & # 8220low-fat & # 8221 because it does not contain any cream like most western soup recipes call for. But if you prefer a creamier texture, you can add roughly 60ml of double cream after step 3 to thicken the soup. As I used the home-made vegetable broth (feel free to use store bought ones if you prefer) which I had made in advanced to make this soup, making the soup is a breeze & # 8230 I just need to boil, blend and serve & # 8230 an easy & # 8216peasy & # 8217 recipe, literally (can & # 8217t resist the pun: |)

I don & # 8217t usually love to eat peas, so this is an excellent way to make myself consume lots of peas because I think peas just taste better this way.

(Serves 3-4)

Recipe from 500 Soups by Susananah Blake

600ml vegetable stock
1 tbsp olive oil
2 shallots, chopped
1 garlic clove, crushed
500g frozen peas
1 tbsp chopped fresh mint, plus extra to garnish
Salt and ground black pepper
Some good quality extra virgin olive oil (for drizzling) & # 8211 optional

1. Heat oil in a saucepan. Add the shallots and cook gently for about 2 minutes.
2. Stir in the peas and vegetable stock. Bring to the boil, then remove from the heat.
3. Process the soup in a blender or food processor until smooth.
4. Stir in the mint, and season with salt and pepper to taste.
5. Pour the soup into serving bowls, garnish with mint leaves and extra virgin olive oil if preferred.

Cooking Notes
& # 8211 You can serve the soup warm, or cold (leave the soup to cool and then chill for at least 2 hours before serving).
& # 8211 After step 3, check the consistency of the soup and stir in a splash of vegetable broth if necessary.
& # 8211 You can also substitute other types of broth such as chicken broth.

Pea, Edamame and Mint Soup

I suppose that summer is shortly on its way, but somehow its approach never quite seems to hit me on time. When it does arrive, it feels abrupt. Each year I eagerly anticipate the end of the interminably long winter months. I wait patiently for the days to get longer and the air warmer. I look forward to the abundance of green: spring lettuce, peas, artichokes, and asparagus.

Although I revel in the pleasures of summer and realize that it promises much to look forward to, I just can & # 8217t help feeling that I should have appreciated spring more fully while it was here & # 8212 especially since it & # 8217s only a matter of weeks until we & # 8217ll be celebrating the arrival of another long, hot summer.

Luckily, the past week has been a temporary reprieve from the coming heat. We’ve had many crisp, cool days with beautiful blue skies that embody springtime’s temperate beauty and it couldn’t have come at a better time, as I wistfully cling to spring for just a little longer. So I seized the opportunity to make a sweet pea and edamame soup with mint and feta.

In this delicate pea and mint soup, tender sweet peas and mild edamame are brightened with the fresh flavor of mint. It’s wondrously simple to make, not exacting in quantities and has great tolerance for improvisation. This soup tastes like springtime to me & # 8212 it & # 8217s light and fresh with bright flavors that are just a little sweet and grassy.

Peas and edamame are combined with young spring onions, hit with a quick pour of extra virgin olive oil and simmered together until just tender. Half is then pureed in the blender with a good handful of fresh mint and a squeeze of lemon juice. However, the feta is what really sets this soup apart from it melts ever so slightly into the light green broth, adding a salty creaminess to every bite.

Although it might seem odd that I’m advocating using frozen peas for this recipe, they are so readily available and require so much less work than shelling fresh peas that I see no reason not to use them, especially considering there is no loss of flavor . Of course if you wish, feel free to use fresh peas or even a mixture of fresh and frozen ones (as I said, the recipe is quite adaptable).

Published: 01:01 BST, 4 September 2016 | Updated: 01:01 BST, 4 September 2016

No better soup flavor and no better soup color. When we were photographing this for the book, the team voted it the very best soup anyone had tasted for yonks!

1 large onion, roughly chopped

1kg (2lb 4oz) frozen small peas

850ml (1½ pints) hot chicken or vegetable stock

a large bunch of fresh mint

salt and freshly ground black pepper

a little crème fraîche, to serve

● Melt the butter in a large saucepan over a high heat. Add the onion and fry for about 5 minutes, stirring. Add the peas and fry for a further couple of minutes. Pour into the stock and bring to the boil.

● Remove the leaves from the mint stalks and set them aside. Add the stalks to the pan and bring back to the boil. Cover and simmer for 5-8 minutes, or until the peas are tender.

● Stir in the mint jelly, remove and discard the mint stalks and stir in the mint leaves. Spoon into a processor and whiz until smooth.

● Return to the pan, season with salt and pepper and serve hot or cold, garnished with a swirl of crème fraîche and some crusty bread.

Can be made up to a day ahead and reheated in a pan. Freezes well.

Cook on the boiling plate (not in the simmering oven otherwise the peas will lose their color).

Fresh peas or frozen?

One of the nice things about this soup is that it works with both fresh and frozen peas. Fresh peas will just take slightly longer to cook. But don't worry, we're only talking the difference between about 2 minutes and 5-7 minutes.

With frozen, it's best to defrost them first so that they don't bring the temperature of the pan down too much (since you are using a lot). They don’t take long to defrost - just place them in a colander or sieve and run under a cold tap. At first, they'll probably stick together in blocks of ice, but they'll break up easily and then be defrosted. You can also just leave them in a container in the fridge to defrost slowly, if you are planning ahead.

This pea and mint soup is so easy to make and the result is a deliciously tasty bowlful. Serve it warm to be gently comforting on a cooler day, or serve chilled to enjoy its freshness to the max when it’s warmer. Either way, you’ll be sure to enjoy the mellow and bright flavors (whatever the time of year).

Super Green Spinach, Pea & # 038 Mint Soup

As well as being a well-known source of iron, spinach, like all brassicas, is a nutritional powerhouse, packed with vitamins A, C and K.

  1. Heat the oil in a saucepan and gently fry the spring onions for 5 minutes over a medium heat until softened.
  2. Add the spinach, peas and broccoli and pour over the stock. Bring to the boil and season with salt and pepper, then reduce the heat and simmer for 10 minutes until the veg is tender.
  3. Add most of the mint leaves and blitz until smooth, either using a hand-held stick blender or by transferring to a food processor. Serve topped with mint leaves and a scattering of feta.

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bunch of spring onions, chopped

bunch of spring onions, chopped

1.2 liters vegetable stock

150g feta cheese, crumbled

You'll Need

Hand-held stick blender or food processor

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Recipe Summary

  • 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

Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.

Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.

Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.

Pea & Mint Soup with Lemon Cream

You can serve this soup hot or cold. Its flavor is brighter if you use very fresh, young peas. The starchiness of mature peas can give the soup a split-pea flavor, so if you can find only older peas, use frozen instead. For a vegetarian variation, use pea broth instead of the chicken broth and water.

Watch this recipe in action as part of the Homegrown / Homemade Video Series.

Cold Minted Pea Soup

This wonderful spring-inspired soup highlights the fresh combination of peas and mint. It can be made with yogurt instead of cream if you prefer a tarter soup with fewer calories. Many people are surprised that the recipe calls for frozen peas, a convenience during the months when fresh peas are not available. It & rsquos not unusual, though, when you recall that James Beard was a spokesperson for the Jolly Green Giant brand.


  • 6 cups chicken stock
  • 1 small onion stuck with 2 cloves
  • 1 clove garlic
  • 1 teaspoon tarragon
  • 3 pounds freshly shelled peas or 3 packages frozen peas
  • Salt and freshly ground black pepper
  • 3 cups heavy cream or plain yogurt
  • Finely chopped fresh mint


Put the chicken stock in a saucepan with the onion, garlic, tarragon, and peas. Cook until the peas are just tender. Remove and discard onion. Add salt and pepper to taste and pur & eacutee in a food mill, blender, or food processor. Combine with cream or yogurt and serve well chilled with a generous sprinkling of mint.

Video: EASY PEA u0026 MINT SOUP. A dairy free pea and mint soup recipe (November 2021).