![Bright green creamy pea and mint soup with some whole peas](https://www.thespruceeats.com/thmb/vtzXYlKcq7ABaVQrx04GUW_0_Nc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/super-easy-pea-and-mint-soup-435604-hero_1-2c7e3183b54b449db87efd8e99244507.jpg)
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There is very little that speaks of spring (or even summer), in soup form, better than a pea soup with mint.
Spring and summer soups need to be light, quick, and easy; it is not the time for the heavier soups of the winter. Pea and mint soup fits the bill here—you will be delighted by its simplicity. Sweet, refreshing, and cooling, fresh summer peas and garden mint are a match made in heaven. Feel free to use frozen peas if you cannot get your hands on fresh peas.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover it with a folded kitchen towel while blending.
"A perfect soup recipe that comes together in no time! This soup is rich and creamy, with great minty aroma. Parmesan cheese finishes the soup nicely. I used frozen peas, which worked well. Replace the butter with plant-based butter and omit the cheese for a vegan option." —Tara Omidvar
![Super Easy Pea and Mint Soup](https://www.thespruceeats.com/thmb/0xLq-PEUn1eqlrSurigsx2JXLEk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Super-easy-pea-and-mint-soup-435604-Tara-Omidvar-2022-14d154b312f94d87bd1ae9b3bafc3489.jpg)
Ingredients
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1 tablespoon extra-virgin olive oil, more for serving
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1 ounce (2 tablespoons) unsalted butter
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1 medium red onion, finely chopped
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1 clove garlic, minced
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5 cups (750 grams) frozen or shelled fresh peas, divided
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1 cup (75 grams) fresh mint leaves, coarsely chopped
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3 1/2 cups (1 liter) vegetable stock, divided
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1/8 teaspoon sea salt, or to taste
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1/8 teaspoon freshly ground pepper, or to taste
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1/2 cup (75 grams) freshly grated Parmesan cheese, optional
Steps to Make It
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Gather the ingredients.
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Add 1 tablespoon extra-virgin olive oil and 1 ounce (2 tablespoons) unsalted butter to a large saucepan over medium heat. When the butter melts, add 1 medium red onion (finely chopped) and cook, stirring continuously, until the onion is soft but not brown, about 10 minutes.
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Add 1 clove garlic (minced) and cook, stirring constantly until fragrant, about 30 seconds.
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Add 3 3/4 cups peas, 1 cup (75 grams) fresh mint leaves, and 2 3/4 cups vegetable stock. Cover the saucepan with a tight-fitting lid and cook until the peas soften, about 10 minutes.
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Transfer the soup to a food processor or blender and process until smooth.
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Return the puree to the pan, season with 1/8 teaspoon sea salt and 1/8 teaspoon freshly ground pepper, and add the remaining 1 1/4 cups peas and 3/4 cup stock. Cook until the whole peas are cooked through, about 5 mintutes.
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If using grated Parmesan cheese, place 1/2 cup (75 grams) of freshly grated Parmesan cheese in a small mound in the center of four warmed soup bowls. Pour the warm soup around the cheese. Drizzle with a few drops of the extra-virgin olive oil. Serve immediately.
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How to Store Pea and Mint Soup
This soup will keep up to 5 days in the refrigerator, covered. Reheat on the stovetop, adding water or vegetable stock to thin it out if needed. You can also freeze this soup for up to 3 months.
Feeling Adventurous? Try This:
- No mint, no problem - The soup recipe above is a classic combination, and mint is the traditional herb to match peas. Thyme can also work well, but approach with caution and use sparingly, as thyme easily overpowers the delicate flavor of peas.
- Make it cheesy - Grana Padano is a cheaper alternative to Parmesan cheese and just as tasty. If you don't like the flavor of Parmesan, use a finely grated Emmenthal or Gruyère.
- Make it creamy - If you'd like to make this soup a little creamier, add a dollop of sour cream or plain Greek yogurt to each bowl before serving.
Nutrition Facts (per serving) | |
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274 | Calories |
10g | Fat |
36g | Carbs |
12g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 274 |
% Daily Value* | |
Total Fat 10g | 13% |
Saturated Fat 4g | 21% |
Cholesterol 15mg | 5% |
Sodium 701mg | 30% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 12g | 42% |
Total Sugars 14g | |
Protein 12g | |
Vitamin C 31mg | 157% |
Calcium 80mg | 6% |
Iron 4mg | 22% |
Potassium 653mg | 14% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |