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    Pea soup with mint

    Nov 14, 2020 by Katia · 6 Comments

    This post may contain affiliate links. Please read my disclosure policy for more details.

    Close-up of a bowl full of pea soup with mint.
    Close-up of a bowl full of pea soup with mint.

    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.

    Top view of a bowl full of pea soup with mint.
    Jump to recipe

    I never leave the supermarket without a bag of frozen peas. They’re inexpensive, delicious, and come in handy an endless number of times.

    This pasta with peas and potato & pea salad or peas and carrots 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
    • Potato
    • Onion
    • Mint leaves (optional)
    • Vegetable broth
    • Olive oil
    • Salt & black pepper
    Top view of the ingredients to make this pea soup recipe.

    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
    A black cast iron casserole full of pea soup with mint.

    Recipe notes & tips

    Flavor

    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.

    Close-up of a bowl full of pea soup with a spoon.
    Recipe updated: originally posted in December 2018, I’ve tweaked the post adding more notes and new pictures.

    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!

    Top view of a bowl full of pea soup with mint and shaved parmesan.
    Print Recipe
    5 from 3 votes

    Peas soup with mint

    This comforting pea soup with mint is creamy, delicious, packed with nutrients and ready in no time. It makes a brilliant and inexpensive last-minute meal for the whole family.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Soup
    Cuisine: vegan
    Keyword: Pea soup with mint
    Servings: 4 people
    Calories: 228kcal
    Author: Katia

    Ingredients

    • 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

    Garnish (optional)

    • 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

    Instructions

    • 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.

    Notes

    • Freezable (without cheese).
    • Refrigerate up to 3 days (without cheese)
    Note: nutritional values are estimates only.

    Nutrition

    Calories: 228kcal | Carbohydrates: 38g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 401mg | Potassium: 700mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1201IU | Vitamin C: 76mg | Calcium: 52mg | Iron: 3mg
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    Reader Interactions

    Comments

    1. Melissa

      December 30, 2022 at 4:20 am

      5 stars
      Oh my gosh, this was so good and so easy to make! Even my 14-year-old son loved it–and he went back for a second serving! Thanks for the recipe.

      Reply
      • Katia

        December 30, 2022 at 10:40 pm

        I’m so happy to hear that, Melissa!
        Thanks so much for your lovely feedback. : )

    2. Erin

      November 06, 2022 at 1:40 am

      5 stars
      By far the best vegan pea soup my hubby and I have ever had. We subbed basil instead of mint, because we like that flavor more. It’s so fresh and such a good way to use up the extra bag frozen peas we found in the back of the freezer. I’m so excited I found this recipe, this will now join our regular rotation – thank you!

      Reply
      • Katia

        November 06, 2022 at 4:56 pm

        What a lovely feedback, Erin!
        I’m so glad you loved this recipe and thanks so much for sharing. x

    3. Sandi

      July 29, 2022 at 2:48 am

      5 stars
      I had two cups of thawed peas left in my fridge since I didn’t use them in another recipe. So I tried this pea soup tonight, and instead used six petite potatoes. I didn’t have any mint leaves on hand but alternated with basil. The finished soup was delicious! Using half the amount of peas, potatoes and onion is still plenty for about 2-3 servings. I will definitely make this again. Thank you for sharing your recipe. Oh, and I topped off the soup with feta cheese vs. Parmesan. 🙂

      Reply
      • Katia

        July 29, 2022 at 8:24 am

        That sounds delicious! Thanks so much for sharing your lovely feedback, Sandi : )
        Have a great weekend. x

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    Hi, I’m Katia! Welcome to my blog where I share easy, delicious, and budget-friendly recipes. I love cooking mainly vegetarian meals in no time at all. Minimum effort, maximum result. Read more…

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