Pea and mint soup 

Fancy a soup that's going to brighten your day? This vibrant green pea and mint soup, that's suitable for vegans, will do just that. Packed with peas and fresh mint, it's the perfect dish to refresh your taste buds this summer. Serve alone or with your favourite bread or crackers. 

30 minutes prep. time
5 minutes cooking time
Serves 4 
Soups, stews & curries, Vegetarian

A bowl of pea and mint soup topped with mint-infused olive oil, with fresh peas in the background — Pea and mint soup topped with mint-infused olive oil | © National Trust Images/William Shaw

25ml vegetable oil 
150g white onion, roughly chopped 
2 sticks celery, roughly chopped 
200g potatoes, peeled and roughly chopped 
10g fresh mint, roughly chopped 
400g frozen peas 
Salt and pepper to taste

To serve 

30ml olive oil 
5g fresh mint, finely chopped

Add a lettuce, or extra garnish

Add a chopped Cos or Romaine lettuce along with the peas, for added vegetable content, or to use up a spare lettuce. If you have some in your garden, why not top the soup with some freshly picked pea shoots for some extra crunch and flavour? 

Step 1

Place a pan over a medium heat and add the vegetable oil. When hot, add the onions, celery and potatoes and stir well. Cover and allow to sauté for 10-15 minutes, stirring occasionally, until the vegetables begin to soften. 

Step 2

Add around 500ml of water to the pan, along with the mint, and bring to a rapid boil. 

Step 3

Add the frozen peas, reduce the heat to low and leave to cook for no more than 5 minutes. Top tip: try not to boil the water once you have added the peas, to ensure it stays a fresh green colour. 