Simple Green Pea + Mint Soup

My garden is overflowing with mint and apparently, it’s frowned upon to drink mojitos before noon.

So to clean up the garden without waste, I must rely on my second favorite use for mint: mix it up with peas! I find this is the most refreshing soup to have in the summer. When the peas are super fresh, mint is their perfect sidekick.

Protip: make sure you properly salt the soup. If your using homemade broth, you’ll need to add way more salt than if you use store bought broth. Additionally, I find that the longer I blend this soup, the better, creamier, silkier it gets. Aim for a few minutes at least.

You can serve this soup hot, cold or room temp. A garnish is always welcome. Here I find that crumbled feta, croutons or crushed toasted almonds are great. I also like to eat it with a nice big crunchy olive oil crostini and a piece of cheese for a light, protein packed summer lunch.

Simple Green Pea & Mint Soup


  • 1 TBSP olive oil;
  • 1 shallot, thinly sliced;
  • 2 C vegetable broth
  • 3 C fresh or frozen green peas;
  • Big handfull of mint leaves, thinly chopped;
  • 1 TPSB fresh lemon juice;
  • Crushed roasted almond as garnish (optional)


  1. Set a medium saucepan over medium low heat;
  2. Add olive oil and shallot and let it sweat for approximately 6 minutes, stirring regularly;
  3. Add vegetable broth to the pot and bring to a simmer;
  4. Add the peas and let it simmer for 5 minutes;
  5. Let it cool a little, add the mint leaves and lemon juice and blend everything with an immersion blender;
  6. Serve immediately or cool before serving (add optional almond garnish if desired).



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