Minty Pea Soup

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This minty pea soup is a refreshing, easy, lean soup perfect as a lean meal or appetizer.

Prep Time2

Cook Time10

Course: Soup

Cuisine: British

Keyword: mint, peas

Servings:

Calories: 240kcal

Author: Tonje

Cost: Cheap

Ingredients

1 kg frozen peas
1 l vegetable stock
2 onion
3 garlic cloves
big handful fresh mint
salt, pepper

Instructions

Heat some cooking spray or vegetable oil in a large pot. Add diced onion and minced garlic, and saute for a few minutes until the onion is soft and translucent.
Add frozen peas, vegetable stock, mint, salt and pepper. Bring the soup to a boil and leave to simmer for about 5 minutes.
Use a blender, or an immersion blender, to blend the soup smooth. Serve it immediately while it’s hot.

Notes

Is this recipe suitable for my diet? – This recipe will be suitable for most diets. It is low calorie, vegan, and suitable for whole 30, paleo, slimming world and weight watchers.

Is it allergy friendly? – Yes. It is dairy free, egg free, nut free, soy free and gluten free. This recipe should be suitable for most dietary needs, however you should always check the nutrition labels on your ingredients.

Can I add other vegetables to this soup? – Absolutely! The great thing with smooth soups is that it’s so easy to hide more vegetables in them. Feel free to add broccoli, potatoes, spinach or other veggies along with the peas.

Leftovers

Leftover pea soup with mint can be stored in the fridge for up to 5 days, or frozen for up to 6 months.

Reheat leftovers in a pot or microwave and serve the soup warm.

Top tips

Here are my top tips for the best mint and pea soup:

This soup is definitely best made with fresh mint, but you can use dried mint as well.
You can use canned peas as well, but frozen tend to be better. Peas are frozen while fresh, so their quality is better.
The onion and garlic are added for flavor. If you are allergic or don’t like them, you can omit them and the soup will still taste great.

Nutrition