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

Pea and mint soup

Published: May 18, 2021 at 12:20 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal457
fat18.1g
saturates6.9g
carbs46.8g
sugars14.1g
fibre12.5g
protein20.5g
salt1g
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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.

Ingredients

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

Method

  • 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
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