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Spring Pea and Mint Soup

5 from 1 vote
Course Main Course, Soup


  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 medium potatoes peeled and chopped
  • 4 cloves garlic minced
  • 3 ½ cups vegetable stock
  • 4 cups fresh peas removed from shells- can also use frozen if you have
  • 2 large handfuls of spinach
  • 2/3 cups fresh mint chopped
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp red chili flakes more if you like to add a little kick!
  • Juice of half lemon


  • Heat olive oil in a large pot over medium heat. Finely chop up onions, garlic and add to pot. Sauté for about 5-7 minutes, over medium low heat, stirring occasionally as not to burn and onions are soft and translucent.
  • Add in vegetable stock and potatoes. Stir and bring pot to a boil until potatoes are soft.
  • Add in peas, spinach, and mint. (Save some mint for the toppings) Add in your seasonings including salt, pepper and red chili flakes.
  • Reduce the heat, simmer for about 10 minutes without the lid. Add in mint and juice of half a lemon.
  • Remove from heat and put in blender. Be careful as it will be hot. (Hand blender will do as well for this as well.) Blend until all ingredients are smooth.
  • Serve in bowls, top with crème fraiche or sour cream, (Option to use coconut cream instead) toasted peas and red pepper flakes.
  • If serving cold. Place in fridge to cool and serve later. Bon appetite!


Optional Topping: ¼ cup of crème fraiche or sour cream (for serving chives), chopped mint, roasted peas and red pepper flakes
To make toasted peas: Place 1 cup peas on baking pan lined with parchment paper under high heat for 10 mins until crispy