Mint and Fresh Pea Soup

Marsha Gardner


If you don't have fresh peas, frozen petite baby peas will work just as well. This is a nice summer soup for a light meal with a salad.


★★★★★ 1 vote



  • 1 Tbsp
    olive oil, extra virgin plus extra for serving
  • 1/4 stick
    butter, unsalted
  • 1 medium
    red onion, peeled and finely chopped
  • 5 c
    fresh peas, shelled or frozen petite baby peas
  • 1 c
    mint leaves, roughly chopped
  • 1 3/4 pt
    vegetable stock
  • ·
    kosher salt and freshly ground black pepper to taste
  • 1/2 c
    parmigiano-reggiano, grated (optional)

How to Make Mint and Fresh Pea Soup


  1. Gently heat the oil and butter in a large saucepan, add the chopped onion and cook on a gentle heat for 10 minutes or until the onion is soft but not brown.
  2. Add the garlic and cook for a further 3 minutes.
    Add 3/4 of the peas, the chopped mint leaves, and 3/4 stock. Cover the saucepan with a tight fitting lid and cook on a medium boil for 10 minutes.
  3. Blend the soup in a food processor, you will have a thick puree. Return the puree to the pan, season with salt and pepper and add the remaining peas and stock.
  4. Cook for a further 5 minutes.

    Serve with crusty, fresh bread.
  5. If using Parmesan cheese place a small mound in the center of the bowl and pour the soup around. Drizzle with a little extra virgin olive oil.

    This soup is also delicious cold, but not chilled.

Printable Recipe Card

About Mint and Fresh Pea Soup

Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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