Pea-mint soup as a fresh spring dish with seasonal vegetables and herbs
Spring Recipe

Pea and mint soup

Steam the onion until translucent, then cook the peas only briefly in vegetable broth before mash the mint and cream. Cook for a short time until the green colour is achieved; lemon juice and mint belong in the pot just before mixing. A part of the peas can be removed before mash and returned later as a garnish.

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Total time 28 min
Calories 265 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Preparing the pea and mint soup correctly

The green colour of the peas is given to the cooking for a short time; lemon juice and mint belong in the pot just before mixing. Onions are steamed until translucent, then the peas cook only briefly in vegetable broth before the mint and cream are pureed. A part of the peas can be removed before pureeing and later returned as a garnish.

Quick Dinners Spring Recipes Vegetarian Dinners Lunch

Recipe

Pea and mint soup

Steam the onion until translucent, then cook the peas only briefly in vegetable broth before mash the mint and cream. Cook for a short time until the green colour is achieved; lemon juice and mint should only be added to the pot immediately before mixing.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Dice the onion, remove the mint leaves and put some small leaves aside for garnish. Heat the vegetable stock, prepare the peas and measure the cream and lemon juice before pureeing.

  2. 2

    Prepare

    Steam the onion until translucent, then cook the peas briefly in vegetable stock before mash the mint and cream.

  3. 3

    Check for doneness

    Short cooking takes on the green colour; lemon juice and mint belong in the pot just before mixing.

  4. 4

    Serve

    Puree the soup finely, balance it with cream, lemon juice, salt and pepper and heat gently. Add the mint to the stuffed plates first, so that its fresh aroma is retained.

Kitchen know-how

Tips for Pea and mint soup

Important for pea and mint soup

Short cooking takes on the green colour; lemon juice and mint belong in the pot just before mixing.

Variations

How to adapt this recipe

Some of the peas can be removed before pureeing and returned later as a garnish.

Nutrition per serving

265kcal
34.0 gCarbohydrates
13.0 gProtein
8.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Pea and mint soup

Weigh the peas, prepare the onion and keep the olive oil separate, then start the main cooking process for the pea-mint soup.

Short cooking takes on the green colour; lemon juice and mint belong in the pot just before mixing.

Cool the pea and mint soup quickly. If you heat it again, note that the green colour will be retained for a short time; lemon juice and mint should only be added to the pot immediately before mixing.

Some of the peas can be removed before pureeing and returned later as a garnish.

Keep cooking

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