The BEST Pea and Mint Soup in 20 minutes
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You won’t be able to get enough of this easy 20-minute vegan pea and mint soup! It has a rich flavour and consistency, without dairy or animal products. It’s made with butter beans and cashews, which help create a deliciously creamy soup.
Why you’ll love this recipe
Who says that vegan dishes have to be boring? Not me! This tasty pea and mint soup is creamy, herby, and packed with plant protein from the butter beans and cashews. This pea soup is also low in calories, so it’s a great option for those who want to follow a healthy diet.
Bonus – This pea and mint soup recipe is freezable, so it’s great as a make-ahead recipe for meal prep. Double or triple the recipe, then freeze the extra in batches until you’re ready to eat it!
If you’re inspired to create more cosy autumn recipes, consider making these vegan soups: Easy Red Lentil Dahl with Coconut Milk and 10 Minute Vegetable and Noodle Soup.
Ingredients
Cashews
The cashews in this pea and mint soup help create the decadent, creamy base. You can use other nuts, but they must be raw, not roasted. If you have a nut allergy, you can use de-shelled raw sunflower seeds instead.
Butter Beans
The butter beans in this pea mint soup have a butter buttery consistency, which helps create a deliciously creamy soup. Other beans, including navy, garbanzo, and cannellini beans, will also work well for this yummy soup.
Fresh Mint
Adding mint to minted pea soup helps provide a delicious, fresh flavour. Other fresh herbs such as basil, parsley, and cilantro can also work with this recipe. Use whichever herbs suit your taste.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
This yummy pea and mint soup is already gluten-free, so you won’t need to make any swaps before feeding it to gluten-free family members and loved ones.
You will want to double-check the vegetable stock if gluten is a concern. Some vegetable broth has wheat in it. Always ensure the container says gluten-free before purchasing.
If you want a creamier soup (and aren’t worried about consuming dairy), add a dollop of Greek yogurt to the top of this mint and pea soup. You can also add a small amount of sour cream to this delicious soup for extra creaminess.
How to make pea and mint soup
- Fry the onions in a large saucepan in olive oil on a medium to low heat and season with salt and pepper (Image 1).
- Once the onions are translucent (after around 5 minutes) add the garlic and fry for a couple of minutes (Image 2).
3. Then add the frozen peas, soaked cashews and butter beans (Image 3).
4. Stir together to combine before adding the stock and the cashew nuts (Image 4).
5. Now add the fresh mint before reducing heat to a low simmer. Cook for 15 minutes (Image 5).
6. Reserve a large spoonful of peas/onion to garnish on top of the soup. Using a hand blender, blend the soup until smooth and add the lemon juice. Add salt and paper to taste (Image 6).
Top with a scattering of the peas/ onion, some reserved fresh mint and some optional flakey salt and black pepper.
Tips for the best result
Use frozen green peas to save time
The secret to making creamy pea and mint soup is having softened peas. If you’re low on time, use frozen peas, which are already cooked/softened. Otherwise, you’ll need to cook fresh peas until they’re soft before making fresh pea soup.
Create a creamy consistency with an immersion blender
Take care if using a hand blender, as it is easier for the hot liquid to splash or overflow on you while blending! Blending this green pea soup using an immersion blender is best, as it is safer than using a regular blender.
If using a blender with lid, leave the middle section of the lid off the blender (but cover it with a towel) to allow the steam to escape. Avoid potential burns by using an immersion blender.
Top with cashew cream
For a more decadent soup, add a drizzle of cashew cream to the top of this mint soup pea recipe. You can make homemade cashew cream by blending soaked cashews with water.
If you want to enjoy more meat-free recipes during the week, consider adding these vegan dishes to your repertoire: Vegan Cashew Curry, and Vegetable Paella
Here are some other vegan recipes to give you inspiration ; Easy Sun Dried Tomato Pasta and Vegan Mushroom Stroganoff
FAQs
Pea & mint soup is relatively healthy for you. Peas are a great source of fibre, which helps you stay full for longer. This version of pea soup also has cashews and butter beans, which offer protein.
The key to making thicker mint soup is blending the ingredients before serving it. This also helps create a creamy consistency. If your mint pea soup is still too thin, you can create a cornstarch slurry and add it after blending.
If you’re using fresh peas for this pea and mint soup, you need to cook them until they are soft and fall apart easily. Using softened peas is the key to making creamy pea soup.
Balance out this tasty soup with a yummy dessert. Here are a few of my favourites to make with this soup: Frozen Yogurt Bark with Berries, Overnight Weetabix Cheesecake with Nutella, or Chocolate Rice Cakes with Peanut Butter.
Explore More Recipes
If you tried this Pea and Mint Soup recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
The BEST Pea and Mint Soup in 20 minutes
Ingredients
- 500 g frozen peas (£1.40/2)=(£0.70)
- 1 white onion, diced (£0.15)
- 4 cloves of garlic, finely chopped (£0.39)
- 1 tin of butter beans, drained (£0.75)
- ½ lemon, juiced (£0.30)
- 50 g fresh mint, stems removed (£0.50)
- 100 g cashews, soaked (£1.70/2)=(£0.85)
Cupboard Essentials
- 800 ml vegetable stock
- 2 tbsp olive oil
- Salt & Pepper
- Flakey salt optional
Method
- Start by adding the onion and olive oil into a large saucepan on a medium to low heat. Season with salt and pepper and fry until the onions are translucent (approx 5 minutes).
- Next, add the garlic into the pan to fry for a couple of minutes before adding the frozen peas, soaked cashews and butter beans. Stir to combine.
- Pour the stock into the pan and add the mint before reducing the heat to a low simmer. Cook for 15 minutes.
- Before blending, reserve a large spoonful of peas/onion to garnish on top of the soup. Then add the lemon juice and blend until smooth. Taste to adjust the seasoning and serve.
- Top with a scattering of the peas/ onion, some reserved fresh mint and some optional flakey salt and black pepper.
Notes
- Use frozen green peas for quick preparation of creamy pea and mint soup.
- Take care when using a hand blender (cover outside with cloth) to avoid splashing hot liquid and achieve a creamy consistency.
- Enhance the soup's richness by adding a drizzle of homemade cashew cream as a finishing touch.
Nutrition
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