Pea and mint soup

A tender green spring soup with peas and mint, fresh and light. Creamy without cream, it is eaten hot or cold for a healthy, refreshing supper.

Prep: 10 min  |  Cooking: 15 min  |  Servings: 4  |  Difficulty: Very easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 161 kcal · 8 g protein · 19 g carbohydrate · 4 g fat

Ingredients

• 500 g of peas
• 1 onion
• 1 potato
• 1 bunch of mint
• 1 tbsp olive oil

Method

1. Soften the onion, then add the potato.
2. Cover with water or stock and cook for 10 minutes.
3. Add the peas for 5 minutes.
4. Blend until smooth with the mint.

Nutritional benefits

Peas are rich in plant protein, fibre and vitamins for few calories, which makes this soup more filling than many others. Mint adds freshness. Creamy without cream, it is a light supper, ideal hot or cold in summer.

Variations and substitutions

• Creamier: soft cheese or coconut milk.
• With coriander or basil.
• Served cold in summer, gazpacho style.
• More protein: a poached egg.

Storage and make-ahead

Keeps for 3 days and can be frozen. Blend as soon as it is cooked to keep the green colour.

💡 Good to know

Add the mint raw when you blend (not during cooking): its scent stays sharp and fresh.

Related reading

Discover more slimming recipes · vegetarian recipes · vegan recipes · gluten-free recipes · healthy & balanced recipes.

The foods in this recipe: peas · onion · potato · mint · olive oil.

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