This EASY pea and mint soup recipe is a delicious way to use spring and summer produce and can be served chilled or warm. It’s made with vegan ingredients, including coconut milk, and has a creamy texture coupled with a refreshing taste. Plus, you can use fresh or frozen green peas! Whip it up for a simple side or a refreshing appetizer.
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Lizzie’s Notes
After sweating through the above average heat we had this week in Minneapolis, I am so ready for a bowl of this chilled pea and mint soup! Just like my Creamy Chilled Cucumber Avocado Soup and Yellow Tomato and Corn Gazpacho, this produce-heavy puree is an amazing way to enjoy veggies when the days get hotter.
It’s ridiculously easy to make and can be ready in minutes. The ingredient list is short and includes the cooling notes of fresh mint and coconut milk to complement earthy yet sweet peas and a little bit of alliums for good measure. And last but not least, it tastes delicious warm OR cold. If you’ve got spring peas and a garden full of mint that’s already growing or about to grow like a weed (literally), this is a must-make!
Ingredients and Substitutions
- Onion: I used a sweet onion, but you can use a yellow onion, shallots, or leeks too.
- Garlic: You don’t want too much garlic in your pea and mint soup so that it doesn’t outshine the refreshing mint, but it’s a nice addition. Use fresh garlic or sub dried minced garlic or garlic powder.
- Peas: If you have access to fresh peas, they would be amazing in this recipe! It’s hard to find them in some locations, but Trader Joe’s often has shelled English peas in the produce section. No fresh? No problem! Frozen peas work really well, and I even tested the recipe with them. The only thing to keep in mind is that fresh peas will need less simmering time than the frozen ones.
- Broth: Vegetable or chicken broth both work, but use vegetable broth if you need it to be fully vegan.
- Mint: You can increase or decrease the amount depending on how much you like this herb!
- Coconut milk: Use the kind in a can (full-fat and unsweetened) for best results.
- Coconut yogurt: This is optional, but swirl it into the soup for some flair before serving!
Instructions
The full recipe card for pea and mint soup is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Cook the onion and garlic in some olive or avocado oil until softened.
Add the peas, mint, broth, and coconut milk. Bring to a boil.
Cover the pot, reduce heat to a simmer, and cook for a few minutes.
Remove the soup from heat. Use a hand/immersion blender to blend it right in the pot. If you don’t have one, transfer the soup in batches to an upright blender or food processor to puree.
Storage
If you want to serve cold pea and mint soup, put it in an airtight container in the refrigerator for 2 to 3 hours until chilled. Leftovers will keep in a tightly sealed jar or container in the refrigerator for up to 3 to 4 days. If you want it warm, reheat in a saucepan over medium heat, stirring often to prevent scorching. You can also reheat it in a bowl in the microwave in 30-second intervals, stirring between them, until warmed through.
To freeze this soup, let it cool completely then transfer to freezer-safe containers. Leave about an inch of headspace to allow room for expansion. Store in the freezer for up to 3 months. Thaw in the fridge overnight or reheat from frozen.
Serving
As discussed, this recipe is delicious chilled or warm. Consider serving it with the Roasted Cherry Tomato Tart with Puff Pastry, Halloumi Sandwiches with Veggies and Pesto, or my favorite Veggie Sandwich with Cheese for a fun meal.
More Pea Recipes
Love this pea and mint soup? Check out these other delicious pea recipes:
📖 Recipe
Pea and Mint Soup
Equipment
- Immersion blender (also known as a hand blender, see notes for upright blender instructions)
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small sweet onion - diced, about 1 to 1.5 cups
- 2 cloves garlic - minced
- ¼ teaspoon salt - more to taste
- 4 cups green peas - fresh or frozen
- ½ cup fresh mint leaves - packed, roughly chopped; can use up to ¾ cup
- 1 to 1.5 cups vegetable broth
- 13.5 ounces unsweetened coconut milk - full-fat, from a can
- Coconut yogurt - for garnish/serving, if desired
Instructions
- In a Dutch oven or large pot, warm the olive oil. Add the onion and cook for 3 to 4 minutes until softened. Stir in the garlic and salt and cook another minute until fragrant.
- Add the peas, mint, broth, and coconut milk to the pot. Bring to a boil, then cover and reduce heat to a gentle simmer. Cook for 2 to 6 minutes until the peas are softened. Cook fresh peas for 2 to 4 minutes and frozen peas for 4 to 6 minutes. They do not need long to cook, especially because they cook a little while coming to a boil.
- Remove the soup from heat. Use a hand/immersion blender to blend the soup right in the pot. See notes for upright blender instructions.
- If you are serving the soup warm, ladle it into bowls to enjoy. If you want it chilled, cover the pot and transfer it to the refrigerator for 2 to 3 hours until cold. The soup will thicken as it chills.
- If desired, garnish the soup with dollops of coconut yogurt and extra mint leaves and peas if you have them before serving. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 to 4 days. If you want to reheat the soup, put it in a saucepan or pot over medium heat. Stir frequently to prevent scorching. You can also heat it in the microwave in 30-second intervals, stirring between them.
- Freezing: Let the soup cool then transfer to freezer-safe containers. Leave an inch of headspace and seal tightly. Freeze for up the 3 months. Thaw in the fridge before reheating or heat from frozen in a saucepan, being careful to stir frequently to prevent scorching.
- Upright blender instructions: Transfer the soup in batches to an upright blender (or food processor). Leave a corner of the lid cracked or remove the plastic cap over the circle in the middle and cover with a dish towel (this allows steam to escape). Blend until smooth. Pour into a large mixing bowl. Repeat with the rest of the soup, being careful not to overfill the blender.
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