Spring pea and mint soup

A British starter dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 40 min

Organic sourcing

Peas and mint are best sourced organic when possible to reduce pesticide exposure. Onion and garlic have lower pesticide risks and are less crucial to buy organic.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 500 g fresh or frozen peas
• 750 ml vegetable stock (ideally homemade)
• 1 handful fresh mint leaves
• to taste sea salt
• to taste freshly ground black pepper
• 1 lemon, juiced

Method

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until soft and translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the peas and stir to coat with the oil and aromatics.
5. Pour in the vegetable stock and bring to a simmer.
6. Cook until the peas are tender, about 10 minutes.
7. Remove from heat and add the fresh mint leaves.
8. Blend the soup with an immersion blender until smooth.
9. Season with sea salt, black pepper, and lemon juice to taste.
10. Serve warm, garnished with extra mint leaves if desired.

Notes

• If using frozen peas, there's no need to thaw them before cooking.
• Pair with a crusty gluten-free bread for a complete meal.
• This soup can be made ahead and gently reheated.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic British recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.