Pea and Mint Soup {cold or warm}

This Pea and Mint Soup is a British comfort food classic and maybe the best pea soup recipe out there. Fresh and light with a wonderful sweetness from the peas, this easy soup can be served warm or cold.overhead of 2 bowls of Pea and Mint Soup garnished with black pepper and fresh mint leaves

Hi friends! As I’m writing this post for Pea and Mint Soup, my train is leaving Paris and I’m heading to Normandy to visit my dad, step-mum and baby brother and sister.

Solal and I arrived in Europe Sunday morning after a crazy long trip: more than 27 hours! I’m not sure I will ever get used to flying for so long. Except of course if one day I can afford first class and sleep all the way through in these amazing individual cabins, but clearly this is not going to happen any time soon.

When we arrived on Sunday, we spent the day with our families. Solal had not seen his parents for two years! The next day, we took a long stroll in the Marais, an old district of center Paris full of amazing residences from the 17th century, art galleries, fashion boutiques and…home of the best falafel sandwich in town.

Lucky me, Solal decided to have one for a snack (yes, this man eats a lot!) and I obviously stole a few bites. Simply delicious! On Tuesday, we had planned to visit the Louvre museum but when we got there… it was closed.

Apparently, most museums are closed on Tuesdays in France, and we were supposed to know that. Not to mention we were just talking about that the day before. I blame the long trip for messing with my brain 😉 Never mind, we’ll go when we get back from Normandie!

The highlight of the day was the amazing pastries and macarons we had at Laduree, a famous Parisian tearoom founded in 1862.

Solal had a Plaisir Sucre, a crispy and gourmet Dacquoise cake with hazelnuts, praline and milk chocolate topped with milk chocolate whipped cream (yep, it’s really as scrumptious as it sounds) and I had a Wild Strawberry Rhubarb Tart. Oh and mini-macarons. Carb explosion but so worth it!

side view of a bowl of Pea and Mint Soup with some fresh cracked pepper and mint leaves on top

Now, enough about my vacations, let’s talk about this gorgeous Pea and Mint Soup! The beauty of this easy British soup classic is that you can eat it all year round because it’s perfect eaten cold and warm.

The combination of pea and mint is very refreshing so I personally prefer to enjoy this pea and mint soup very cold when it’s warm outside. But it’s delicious both ways!

It’s important to use baby peas (also called petite peas) and not regular peas to make sure their pods are very tender. You want your pea and mint soup turn as creamy as possible.

My blender decided to break just when I was making this pea soup so I had to use my food processor instead and…I don’t recommend using it. A blender will get you a smooth soup in no time whereas the food processor requires a lot more time.

Bon appétit!

overhead shot of Pea and Mint Soup in a white bowl served with a spoon

If you tried this Pea and Mint Soup, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

Pea and Mint Soup - Pin
5 from 1 vote

Pea and Mint Soup {serve cold or warm}

This Pea and Mint Soup is a British comfort food classic and maybe the best pea soup recipe out there. Fresh and light with a wonderful sweetness from the peas, this easy soup can be served warm or cold.

Course Appetizer, Soup
Cuisine British
Keyword British, creamy, easy, jamie oliver, mint, peas, soup, summer, vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 154 kcal


  • 1/2 tbsp butter
  • 1 large shallot peeled and minced
  • 2 cups chicken stock or vegetable stock
  • 10 fresh mint leaves
  • 1 lb frozen baby peas 500 g, also called petite peas
  • salt and freshly ground pepper to taste


  1. Melt butter in a medium pot. Add shallots and cook over medium-high heat for about one minute.

  2. Add stock and mint leaves. Bring to a boil.
  3. Add frozen peas, bring back to a boil and then simmer for about 4 minutes or until the peas are tender. Season to taste. Let the soup cool a little bit. Remove mint leaves, transfer soup to your blender (or use an immersion blender) and blend until very smooth.

  4. If you want to eat this soup cold, set aside in the fridge until ready to eat (it's best eaten very cold). If you prefer it warm, transfer the soup back to the pot and reheat.
Nutrition Facts
Pea and Mint Soup {serve cold or warm}
Amount Per Serving (1 /4th)
Calories 154 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 7mg2%
Sodium 191mg8%
Potassium 437mg12%
Carbohydrates 22g7%
Fiber 6g25%
Sugar 8g9%
Protein 9g18%
Vitamin A 1020IU20%
Vitamin C 46.9mg57%
Calcium 38mg4%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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posted in
Appetizers Gluten free Low carb Paleo Paleo/Primal Primal Recipes Soups & Stews Summer Recipes Under 300 cal Vegetarian
  1. So easy to make but delicious. I used mint fredh from the garden and a wee bit more than suggested, i used veggie stock

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