Soup/Salad/Sauce Tuesday: Minty Pea Soup

C – I didn’t think I was going to like a minty pea soup.

I didn’t think they would go well together. I thought the mint would overpower the soup, and I would be slurping something that would taste like toothpaste.

I was wrong! This soup was amazing. I slurped it up. Then, I bottled it up to take home before I even remembered to ask Jim if he wanted any of the leftovers. It’s a good soup.

It’s a perfect Spring soup full of peas. The soup tastes more like peas and onions, and not at all like mint.

The mint gives the soup a little refreshing finish, but you mostly taste sweet peas, spicy pepper, a little savory form the garlic and onions. Just a hint of mint.

I am really glad I tried it and like this. I was really reluctant in making this. I was afraid if I didn’t like it I would have had to throw it all away.

Soup/Salad/Sauce Tuesday: Minty Pea Soup
Recipe type: Soups
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 6 cups
  • 1 Tbsp grapeseed or canola oil
  • 1 cup yellow onion, chopped
  • ½ cup celery, chopped
  • 1 clove garlic, minced
  • 16 oz frozen peas, no need to thaw
  • 1 cup vegetable or chicken stock
  • 3 cups water
  • 1 cup fresh mint leaves, loosely packed
  • Salt and pepper to taste
  1. In a medium sauce pan, add oil and onions along with some salt and pepper. Saute until translucent.
  2. Add celery and saute until celery has softened. About 2 minutes.
  3. Add garlic, saute for 1 minute or until fragrant.
  4. Add peas, stock and water. Add another pinch of salt and pepper. Bring to a boil and reduce down to a simmer. Let simmer for 10 minutes.
  5. Remove from heat and transfer to a blender. Blend in batches along with the mint.
  6. Adjust seasonings to taste.
  7. Serve immediately.
  8. Enjoy!


This soup sounded like a weird combination, but it ended up hitting the spot on a Spring day.

Lesson learned. You can’t knock it until you try it.