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Easy Sweet Pea and Mint Soup | Letty's Kitchen
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5 from 1 vote

Peasy Easy Minty Pea Soup

Make with fresh or frozen peas--but use at least one quarter frozen peas for the bright green color. Serve this easy soup hot or chilled. Makes about 4 ½ cups, serves 4 to 6.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Soup
Cuisine: Vegan Friendly, Vegetarian
Servings: 6 servings


  • 1 tablespoon olive oil
  • 1 small onion , finely chopped (heaping ½ cup)
  • 1 pound fresh or frozen green peas plus 6 ounces frozen green peas
  • 3 cups water
  • ¼ cup plus 2 tablespoons lightly packed fresh mint leaves
  • 1/4 cup lightly packed fresh basil leaves
  • 1 teaspoon sea salt
  • Goat cheese , sour cream or crème fraîche, as needed
  • Fresh shelled peas , or sliced snow peas
  • Mint and basil leaves , for garnish
  • Optional: pea shoots or tendrils


  • Heat the oil in a saucepan on medium flame. Sauté the onions until translucent, about 5 minutes. Do not let the onions brown.
  • Add the first pound of peas, the water, the first ¼ cup of mint, the basil, and the salt. Bring to a boil, lower the heat, and simmer 10 minutes. (If you are using only frozen peas, simmer 20 minutes.) 
  • Stir in the frozen peas and the remaining fresh herbs. Cook just until the second batch of peas are tender and hot.
  • Puree the soup using an immersion blender, or in batches in a regular blender.
  • Serve cold, or hot, with dollops of goat cheese or swirls of sour cream and fresh peas or snow peas. Decorate with fresh mint and basil leaves.


  • To serve cold: Fill a large bowl with ice and nest the saucepan of hot soup in it. Stir occasionally until the soup is cold. (Alternatively, transfer the soup to a metal bowl and nest that in the ice bowl.)
  • Substitute vegan yogurt, sour cream, or crème fraîche for the goat cheese.


Serving: 3g