Spring Pea and Mint Soup

This spring pea and mint soup is fresh, creamy, low calorie, healthy and vegan. 

Source:  As Easy As Apple Pie – Adapted from Jamie Oliver

Lighten UP this Spring with this delicious soup recipe!


  • 1 tablespoon extra virgin olive oil
  • 1 stalk celery, chopped
  • 1 medium onion, chopped
  • ½ clove garlic, chopped
  • 1 cube vegetable stock or 1 teaspoon homemade vegetable stock powder
  • 3 1/4 cup  water
  • 14 ounces  fresh or frozen peas
  • a small bunch of fresh mint
  • salt
  • freshly ground black pepper


  1. Place a large pan on high heat with 1 tablespoon of extra virgin olive oil. Add the chopped celery, onion and garlic and saute for about 5 minutes, stirring occasionally with a wooden spoon.
  2. Put the stock into a jug with the hot water. Stir until it’s dissolved.
  3. Add the stock and peas to the vegetables (if you are using frozen peas there is no need to defrost them).
  4. Stir and bring to boil.
  5. Reduce the heat, put the lid on and simmer for about 10 minutes.
  6. When the peas have softened, remove the pan from heat, season with salt and pepper and add the mint leaves.
  7. Using a blender (or hand blender) pulse the spring pea and mint soup until smooth.
  8. If serving cold, transfer the soup to the refrigerator to chill.
  9. Garnish with a sprig of fresh mint and enjoy!
  • Prep Time 10 minutes
  • Cook Time 15 minutes
  • Total Time 25 minutes
  • Servings 3
  • Calories 164 kcal