4.64 from 11 votes

Vegan Creamy Pea and Mint Soup

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This Vegan Creamy Pea and Mint Soup is light and delicious. It's low in calories, gluten-free and super easy to make. Give it a try!
Prep time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
£0.70
Makes: 4
mains, Soup
British
creamy soup, pea and mint, vegan pea and mint
Freezable

Table of Contents

  1. Ingredients
  2. How to make this recipe

Ingredients

Overhead shot of ingredients for Vegan Creamy Pea and Mint Soup

How to make this recipe

Fry the onions in a large saucepan in olive oil on a medium to low heat and season with salt and pepper.

Overhead shot of chopped onions frying in large saucepan

Once the onions are translucent (after around 5 minutes) add the garlic and fry for a couple of minutes.

Minced garlic on knife over large saucepan with onions

 Then add the frozen peas, soaked cashews and butter beans.

Butter beans, cashews and peas added to large saucepan

Stir together to combine before adding the stock and the fresh mint before reducing heat to a low simmer. Cook for 15 minutes.

Soup with peas, mint, butter beans and cashews simmering in large saucepan

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.

Overhead shot of soup with hand blender

Top with a scattering of the peas/ onion, some reserved fresh mint and some optional flakey salt and black pepper.

 

Vegan Creamy Pea and Mint Soup

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4.64 from 11 votes
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
£0.70
mains, Soup
British
creamy soup, pea and mint, vegan pea and mint
Freezable
Servings: 4
This Vegan Creamy Pea and Mint Soup is light and delicious. It's low in calories, gluten-free and super easy to make. Give it a try!

Ingredients

  • 500 g frozen peas (£0.73/2)=(£0.36)
  • 1 white onion, diced (£0.09)
  • 4 cloves of garlic, finely chopped (£0.69/3=(£0.23)
  • 1 tin of butter beans, drained (£0.57)
  • ½ lemon, juiced (£0.20)
  • 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.

Nutrition

Servings: 4 servings
Fat: 21g
Calories: 359kcal
Carbohydrates: 27g
Protein: 13g

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