britishsouppeasmintvegetarianquicksummer

Pea and Mint Soup

Name: Pea and Mint Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: British
Ingredients: 15 ml olive oil; 80 g onion, finely chopped; 1 clove (5 g) garlic, finely chopped; 300 g frozen peas; 500 ml hot vegetable stock; 40 ml double cream; 10 g fresh mint leaves; 10 ml lemon juice; 3 g fine salt; 1 g black pepper, freshly ground; 10 ml double cream; 2 g fresh mint leaves, torn; 0.5 g black pepper, freshly ground

This soup is smooth, sweet, and vividly green, with the freshness of mint balancing the natural richness of peas. A little cream gives it a velvety finish, while lemon lifts the flavour so it tastes bright and summery rather than heavy.

15 min

2 servings

245 kcal

British

Ingredients

Soup base

15 mlolive oil
80 gonion, finely chopped
1 clove (5 g)garlic, finely chopped
300 gfrozen peas
500 mlhot vegetable stock
40 mldouble cream
10 gfresh mint leaves
10 mllemon juice
3 gfine salt
1 gblack pepper, freshly ground

To finish

10 mldouble cream
2 gfresh mint leaves, torn
0.5 gblack pepper, freshly ground

Instructions

1
Boil the kettle if needed for the stock. Finely chop the onion and garlic, pick the mint leaves, and measure out the remaining ingredients so the soup comes together quickly.
2
Heat the olive oil in a saucepan over medium heat. Add the onion and cook for 2 to 3 minutes until softened but not browned, then stir in the garlic for 30 seconds; keeping the heat moderate prevents bitterness.
3
Add the frozen peas and hot vegetable stock. Bring to a lively simmer and cook for 3 to 4 minutes, just until the peas are tender and bright green; overcooking will dull both the colour and the fresh flavour.
4
Remove the pan from the heat. Add the 40 ml cream, mint leaves, lemon juice, salt, and 1 g black pepper, then blend until completely smooth. For the brightest green soup, blend as soon as the mint goes in rather than letting it sit in the hot liquid.
5
Return the soup to low heat for 30 to 60 seconds just to warm through. Taste and adjust seasoning if needed; if the soup is thicker than you like, loosen it with a splash of hot water or stock.
6
Ladle into warm bowls and finish each serving with a little cream, torn mint, and a grind of black pepper. Serve immediately while vivid and hot.

Nutrition per serving

245 kcal

Calories

Protein

24g

Carbs

12g

Fat

Fiber

Notes

•Frozen peas are ideal here because they are sweet, consistent, and cook in minutes; no need to thaw first.
•For an extra-silky texture, pass the blended soup through a fine sieve, though this is optional for a beginner recipe.
•If you prefer a lighter soup, replace the cream with the same amount of extra stock or a spoonful of yoghurt added off the heat.
•Serve with warm crusty bread or a simple cheddar toastie for a classic British lunch.

Background

Pea and mint soup is a classic British warm-weather soup, especially popular in spring and summer when peas are sweet and abundant. The pairing of peas with mint has long been common in Britain, where mint sauce and minted vegetables are traditional accompaniments. Modern versions are often blended smooth for a bright, elegant first course or light lunch.

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