Pea Soup with Mint

Pea soup with mint for an easy Saturday

It is a Saturday morning in September, and the kettle is just coming to the boil. Nothing is planned for lunch yet, but there is a bag of peas in the freezer. With an onion, some stock and a splash of cream, they can become a simple soup. Fresh mint goes in at the end. While the peas simmer, you can slice the bread and set the table.

Pea soup with mint suits a day when you want to cook without much preparation. You need a saucepan and a hand blender, along with the ingredients below. Soften the onion briefly before adding the peas and stock. Sprinkle the mint over the finished soup so that its fresh flavour stays distinct.

A slice of bread turns it into an easy lunch. You can also cook the soup the day before and reheat it later. If everyone eats at different times, leave the fresh mint in a small bowl on the table.

What you need

Frozen peas are the heart of this soup. They’re sweet and mild because they were frozen shortly after harvest. The mint brings freshness without overpowering the peas. Onion and garlic give the soup a quiet base. Broth and cream make it full-bodied without being heavy.

You don’t need more than this. No long shopping trips, no puzzling over substitutes. These ingredients fit together like a quiet Saturday and a cup of coffee. The amounts serve 4 as a main meal with bread.

• 500 g frozen peas
• 1 medium onion (about 120 g)
• 2 garlic cloves
• 1 l vegetable broth
• 100 ml heavy cream
• 10 g fresh mint (about 1 handful)
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp pepper

How to do it

You need a pot, a cutting board, and a knife. The peas stay in the freezer until you need them. Wash the mint just before chopping. Everything else is already in the kitchen.

The soup takes about 25 minutes. You stir rarely, check seldom. The pot does the work. At the end, you blend everything and add the mint. Done.

1. Peel onion and garlic and dice them small.
2. Heat 2 tbsp olive oil in a pot. Sauté onion and garlic for 3 minutes until translucent.
3. Add 500 g frozen peas and 1 l vegetable broth. Bring to a boil, then simmer for 15 minutes over medium heat.
4. Remove pot from stove. Blend soup with an immersion blender until smooth.
5. Stir in 100 ml cream. Season with 1 tsp salt and 0.5 tsp pepper.
6. Wash 10 g mint, shake dry, and cut into thin strips. Sprinkle over the soup before serving.

Practical notes

• Prepare ahead: You can cook the soup the day before and keep it in the fridge. Reheat before serving and add the mint fresh.
• Storing: The soup keeps for 3 days in the fridge or 3 months in the freezer. Add mint only when serving.
• Variations: Instead of 100 ml cream, use 100 ml coconut milk. For more crunch, sprinkle 30 g toasted pumpkin seeds on top.
• Serve with fresh bread or a small portion of crisp croutons. Offer the mint separately if not everyone likes it.