A bowl of green soup topped with pea shoots and served with small toasts

Pea and mint soup

  • serves 4
  • Easy

Frozen peas are your secret weapon here – always keep a stash in the freezer and you'll be able to whip up this fresh, summery soup in just 30 minutes


Serve this pea and mint soup with homemade ricotta and lemon crostini, then check out our green gazpacho, courgette and mint soup, tomato soup and more easy soup recipes.



  • extra-virgin olive oil 2 tbsp, plus a drizzle
  • spring onions 6, chopped
  • garlic 2 cloves, 1 sliced and 1 halved
  • vegetable stock 750ml
  • frozen peas 700g
  • mint a small bunch, leaves picked and shredded
  • single cream 100ml, plus a drizzle
  • ciabatta 4-8 slices
  • ricotta 150g
  • lemon 1, zested and juiced
  • pea shoots a handful


  • Step 1

    Heat 2 tbsp of oil in a stock pot over a medium-high heat and fry the spring onions and sliced garlic for a few minutes until fragrant. Add in the stock and peas, and bring to a simmer. Cook for 5-8 minutes or until the peas are bright green and tender. Add most of the mint, and whizz with a stick blender until smooth. Pour in the cream and blend again until creamy. Strain if you want a really smooth soup, and add a splash more stock if you prefer a thinner soup. Reheat to serve.

  • Step 2

    Toast the ciabatta, then rub with the halved garlic clove. Whip the ricotta in a bowl with the lemon zest, a squeeze of juice and some seasoning. Spoon over the crostini. Divide the soup between bowls, drizzle with a little more cream and olive oil, and scatter with pea shoots. Serve with the crostini.

We have lots more ideas for summer soup recipes

Green Gazpacho Recipe with Burrata and Prosciutto

Nutritional Information

  • Kcals 457
  • Fat 18.1g
  • Saturates 6.9g
  • Carbs 46.8g
  • Sugars 14.1g
  • Fibre 12.5g
  • Protein 20.5g
  • Salt 1g