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


  • 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


  • 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.

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Anna Glover profile
Anna GloverSenior food editor

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