Recipes › Pea › Pea and Mint Soup
Pea and Mint Soup
Bright, verdant, and ready in 15 minutes. Fresh or frozen peas blended with mint, shallots, and vegetable broth into a silky soup that tastes like spring in a bowl. Equally good warm or chilled on a hot day.
Pea is usually ready May to November. More pea recipes, or see what to sow this month where you are.
Ingredients
- 4 cups frozen or fresh peas
- 2 medium shallots, dicedHalf a small onion works
- 2 cloves garlic, minced
- 3 cups vegetable broth
- ½ cup fresh mint leaves, packed
- 2 tbsp olive oil
- ½ lemon, juiced
- ¾ tsp salt
- ¼ cup crème fraîche or coconut cream, for serving (optional)
Contains: milk, nuts.
Method
- Heat olive oil in a saucepan over medium heat. Cook shallots for 3 minutes until softened. Add garlic and cook 1 more minute.About 4 min
- Add vegetable broth and bring to a boil. Add peas and cook for 2 minutes — just enough to heat through. Don't overcook or they lose their colour.About 4 min
- Transfer to a blender with mint leaves, lemon juice, and salt. Blend until very smooth. Taste and adjust seasoning.About 2 min
- Serve warm with a swirl of crème fraîche, or chill for 2 hours and serve cold. Garnish with fresh mint.About 1 min
Tips
- Speed is key — the less time the peas cook, the brighter the colour.
- An ice bath after blending sets the colour if serving cold.
- Frozen peas actually work better than fresh here; they're sweeter and more consistent.
Ring the changes
- Stir in crumbled blue cheese and a drizzle of truffle oil for a rich dinner party version.
- Add a handful of spinach to the blender for extra iron and a deeper green.
Keeping it
Keeps in the fridge for 3 days. The colour fades over time; best served the day it's made.
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