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You’ve got nothing for dinner? Don’t panic, if you have frozen peas and potatoes, this comforting pea soup with mint will be on the table in less than 20 minutes. It’s easy, convenient, full of nutrients, and toddler-approved.
I never leave the supermarket without a bag of frozen peas. They’re inexpensive, delicious, and come in handy an endless number of times. My pasta with peas and potato and pea salad are the perfect example of how to turn quickly frozen peas into a delicious meal.
If you’re not a big pea fan, or you find them too sweet, you’ve got to try this pea soup: it’s delicious all year round, filling, and it comes together in no time!
All you have to do is saute’ the onion, then add potatoes, broth and cook. Then add peas, mint leaves, and seasoning. Cook, blend, and enjoy.
The result is a healthy and vegan creamy soup without a single drop of cream in it.
Serve for lunch or a starter with crusty no-knead panini bread or warm Italian focaccia to make a delicious meal on a budget. Then garnish with shaved parmesan or crumbled feta if you don’t keep it vegan, and enjoy.
Let’s see quickly how to make it.
What ingredients you need
This simple pea soup recipe requires minimal ingredients:
- Frozen peas
- Mint leaves (optional)
- Vegetable broth
- Olive oil
- Salt & black pepper
How to make it
(Note: full recipe and ingredients at the bottom of the page)
- Saute’ onions in olive oil
- Add potatoes, vegetable broth, and cook for 10 minutes
- Add peas and cook for a further 5 minutes
- Turn off the heat, add fresh mint, and blend
Recipe notes & tips
You can start the recipe adding soffritto, a mix of chopped onion, carrots, and celery slowly cooked in olive. It makes a brilliant flavor base when it comes to soups, but you can skip it if you’re short on time.
Also, you can also leave out the mint, but I would advise adding some fresh herbs like parsley or even basil to brighten up the flavors. Then serve the soup with a drizzle of extra virgin olive oil, black peppers and shaved parmesan cheese if you don’t keep it vegan.
Pea soup with mint leftover
You can make a big batch of this frozen pea soup, it keeps well in the fridge for up to 3 days. It’s also freezable: divide among airtight containers (leaving 1 inch space at the top), and freeze up to 2 months.
Looking for more quick soup recipes?
If you have a look at my soup category, you’ll find plenty of soups full of beans and vegetables, while here I’ve listed a few quick soups ready in 30 minutes or less:
- Tomato soup with basil
- Red lentils and carrots soup
- Creamy carrot and ginger soup
- Italian white bean soup.
If you make this quick pea soup recipe with mint, leave a comment, rate it, or tag a photo #theclevermeal on Instagram.
I would love to hear from you!
Peas soup with mint
- 1 Tbsp olive oil
- 1 medium onion, sliced
- 2 (10oz/300 grams) medium potatoes, diced
- 3 ¼ cup (750ml) vegetable broth
- 4 cups (600 grams) frozen peas
- 3/4 tsp fine salt, or more to taste
- 1-2 Tbs fresh mint leaves
- black pepper, to serve
- 3 Tbsp cooked peas (reserve them before blending the soup)
- 1 Tbsp extra virgin olive oil, to drizzled
- 2 Tbsp shaved parmesan cheese or crumbled feta
- 1 Tbsp sesame seed or other seeds of your choice
- Heat the olive oil in a large pot over medium heat. Add the onion and saute' for about 5 minutes until soft and translucent.
- Add the potatoes and the vegetable broth, bring to the boil, reduce the heat, cover with a lid and cook for 10 minutes, or until the potatoes are soft.
- Then add the peas and simmer for a further 5 minutes (no longer, or you will lose the fresh flavour and beautiful colour of the peas).
- Turn off the heat, season with salt, pepper, add the fresh mint leaves, and let it cool for a few minutes.
- Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!). If the soup is too thick for you, you can add some broth or water to thin it out until you have a consistency you like.
- Taste, make sure you're happy with the seasoning, and serve with black pepper, a drizzle of extra virgin olive oil and some parmesan cheese or crumbled feta if you wish.
- Freezable (without cheese).
- Refrigerate up to 3 days (without cheese)