Mint Pea Soup

Make use of summer herbs with this light and refreshing soup! 

Mint Pesto Pea Soup

Prep Time

15 minutes

Cook Time

15 minutes


6 Servings


5 tablespoons olive oil (divided)
2 tablespoons butter
1 cup onion, yellow (diced)
2 cloves garlic (minced)
4 cups stock, vegetable
6 cups peas (fresh or frozen)
2 green onion (diced)
1⁄4 cup mint, fresh (plus 2 Tbsp, minced)
1⁄4 cup sour cream
1⁄2 cup parsley, fresh
1⁄4 cup pine nuts
1 lemon (zest and juice)
2 ounces cheese, parmesan (shredded)
  salt (to taste)
  black pepper (to taste)


Heat 1 Tbsp olive oil with the butter in a large stock pot over medium-high heat. Add the onions and sauté 5-10 minutes until onions are soft and translucent. Add half the minced garlic, and cook another minute, then add the vegetable broth and bring to a boil. Add the peas, return to a boil, and simmer for 1-2 minutes. Remove from heat, then stir in the green onions, 2 Tbsp mint, sour cream, and a pinch of salt and pepper. Puree the soup in a blender until smooth. Taste for salt and pepper.

To make the pesto, put the parsley, mint, garlic, pine nuts and lemon zest and juice in a food processor and blend until smooth. Add the Parmesan cheese and blend. Slowly drizzle in the olive oil until blended well. Top each bowl of soup with a large spoonful of pesto, and serve warm or chilled.


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