Green Pea Soup

This vibrant green pea soup with mint is a nourishing and flavorful dish that comes together in just 20 minutes. Creamy, light, and packed with nutrients, it’s the perfect last-minute meal for busy weeknights. Whether you’re using fresh or frozen peas, this vegan soup is budget-friendly, beautiful to serve, and incredibly satisfying.

Why You’ll Love This Recipe

This simple pea soup is a must-have in your recipe rotation. Here’s why:

• Quick and easy—ready in just 20 minutes

• Vegan and naturally gluten-free

• Uses pantry and freezer staples

• Bright, fresh flavor from mint and peas

• Perfect for spring or any time of year

• Great as a light lunch, starter, or main dish

• Creamy without any cream

• Kid-friendly and freezer-friendly

• Beautiful color and presentation

• Affordable ingredients and minimal prep

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1 medium onion, sliced or diced

• 1 (9 oz / 250 g) medium potato, diced

• 2½ cups (600 ml) low-sodium vegetable broth or water

• 4 cups (500 g) frozen or fresh peas

• 10 fresh mint leaves

• Salt and pepper, to taste

Optional Garnishes:

• 2–3 tablespoons cooked peas (set aside before blending)

• 1 tablespoon pine nuts

• Extra virgin olive oil for drizzling

Directions

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes, until soft and translucent.

2. Add the diced potato and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 10 minutes, or until the potato is fork-tender.

3. Add the peas and cook for only 4 minutes. Avoid overcooking to preserve the peas’ bright color and fresh taste.

4. Remove from heat. Add salt, pepper, and fresh mint leaves. Let the soup cool slightly.

5. Blend the soup using an immersion blender, or transfer to a stand blender in batches. (Be cautious not to overfill.)

6. If the soup is too thick, add more broth or water to reach your desired consistency.

7. Return the soup to the pot, taste, and adjust seasoning if needed.

8. Serve warm, garnished with a drizzle of extra virgin olive oil, reserved peas, pine nuts, or freshly ground pepper.

Servings and timing

This recipe makes 4 servings (about 1¼ cups each).
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

• Creamy version: Add a splash of coconut milk or oat cream for extra richness.

• Spicy twist: Blend in a pinch of chili flakes or cayenne for gentle heat.

• Protein boost: Stir in cooked lentils or top with crispy chickpeas.

• Herb swap: Use fresh basil or parsley if you’re out of mint.

• With garlic: Add 1–2 cloves of garlic with the onion for added depth.

• Chunky style: Blend only half the soup and leave some peas and potatoes whole for texture.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently over medium-low heat, stirring occasionally. Avoid boiling to preserve freshness.

FAQs

Can I use canned peas?

You can, but the flavor and color won’t be as vibrant. Fresh or frozen peas are recommended for the best results.

Do I have to use mint?

No, but it adds a fresh, classic touch to pea soup. You can substitute with other herbs like basil or parsley.

Can I make this ahead of time?

Yes. This soup stores well and actually tastes even better after the flavors meld in the fridge.

Can I use sweet potatoes instead of white potatoes?

Yes, but it will slightly alter the flavor and color. It adds natural sweetness and is equally delicious.

Is this soup good cold?

Yes, it can be served chilled like a pea gazpacho, especially in warm weather.

How do I make it creamier without cream?

The potato naturally thickens the soup when blended. For extra creaminess, add a splash of plant-based milk or a handful of cashews.

What can I serve with this soup?

Crusty bread, grilled sandwiches, or a light salad pair well with this dish.

Can I skip the onion?

You can omit it or replace it with leeks or shallots for a milder flavor.

How do I keep the green color vibrant?

Don’t overcook the peas, and blend the soup promptly after cooking.

Is it okay to use dried mint?

Fresh mint is preferred, but if using dried, reduce the quantity to about 1 teaspoon and add it with the other seasonings.

Conclusion

This green pea soup with mint is the perfect blend of comfort and freshness. Light, vibrant, and nourishing, it’s a simple recipe that feels gourmet. Whether you’re looking for a quick weeknight dinner, a healthy starter, or a cozy lunch, this easy soup delivers big flavor with minimal effort.