Mint and Pea Soup (Vegan)

One of my husband’s favorite soups is Mint Pea Soup. It’s a French soup that is simply incredible. I ate it  several years ago in Paris and thought I had died and gone to heaven. OK–there were A LOT of foods in Paris that I fell in love with over and over again. Let’s see…chocolate, coffee, soup, fondue and the list goes on!

I finally decided to make my husband’s beloved soup. I attempted to make it dairy-free. Attempt is the key word because trying to measure up to a Parisian chef sans dairy is no easy feat!

My attempt paid off. This soup got rave reviews from my husband who has asked that I please make this soup at least a couple of times a month from now on. Definitely was my response! Why? Because not only does this soup taste scrumptious, but clean up is a breeze! Furthermore, my children gobbled the soup up which made me a very happy Momma.

Herbs are surprisingly nutritious. Mint is a good source of Vitamins A, C, copper, iron, potassium and calcium. Peas are rich in folate, fiber and zinc. This soup should win the hearts of anyone in your family–even a picky toddler or husband! 🙂

2 cups frozen peas
1/2 cup mint, chopped
1 1/4 cup vegetable stock
1 Tbsp. olive oil
1/2 onion, diced
1 clove garlic, minced
1 tsp. coconut sugar
1/2 tsp. parsley
pepper to taste

Add olive oil to saute pan and place over medium heat. Once the oil is hot, add in the onion and garlic. Cook for 5 minutes and then add in peas, mint, stock, sugar, parsley and pepper. Bring ingredients to a boil. Once boiling, cook for 5 more minutes. Remove pan from stove.

Pour ingredients from pan into Vitamix or Blender. Make sure the container is no more than half full. Blend on high for 2 minutes. Carefully remove the top of the container as ingredients will be steaming.

Pour ingredients into bowls. Serve immediately.

Optional-Top with Parmesan or Daiya Cheese and/or mint leaves.

Serves 4.

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  1. That sounds like an amazing combination! And I LOVE that bowl! 🙂 Happy Valentines Day!

  2. I haven't had mint or peas together,. but I just bought a bag of minted peas from Trader Joe's. Your soup looks wonderful!!

  3. The bowl is a favorite in our house. Happy Valentine's Day!
    Jen, I hadn't tried mint and peas together before I had this soup in France either. They pair so well together–it is fantastic!

  4. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

  5. Laura,

    This recipe set my heart a-flutter. I happen to LOVE pea soup (I make a batch of split pea every Tuesday, in fact, there it is on my stove right now for dinner – we get home late on Tuesday nights from my daughter's ballet practice).

    Anyway, also ADORE mint.

    So, this just looks amazing and I'm so impressed you made it dairy free. Great job! So much healthier.

    So I will be making this over the weekend and complimenting your soup with Shirley's sweet potato biscuits. Looks like I have a new dinner to add to my weekly schedule. Gotta love that!

    Thanks for sharing this simple, yet fabulous recipe.

    Hugs to you Laura and a Happy Valentine's Day!

  6. This looks amazing!! I just found your blog and I am so excited to browse around!! Loving all that I have seen so far!

  7. I'm always a bit wary of mint but this soup sounds too tasty to be wary of! Delicious!

  8. My husband loves pea soup, but I have never seasoned it with mint. I bet my kids would like it much better with mint. I'm looking forward to trying this healthy recipe.

  9. So funny, we just had minted pea soup too. It's so yummy. Have a great weekend!

  10. I want your split pea recipe Amber! My daughter has swim lessons once a week and I am always scrambling trying to make an easy dinner…need more quick, easy soup recipes.

    Have a wonderful weekend!

  11. Made this soup tonight Laura…sooooo good!! I absolutely LOVE the mint in there. I actually added more. I also doubled the recipe (and added a bit of salt and only 2 tsp of coconut sugar and used an immersion blender…lazy me). This was a quick make, about 20 minutes from start to finish. Great for those crazy nights. It's on the stove warming and will be ready for dinner in a bit – Shirley's sweet potato biscuits are in the oven. I adore these quick, easy dinners – lends for lots of evening play time with my kids.

    Thanks for the great recipe Laura!


  12. Great idea, I must try this! Love the idea of adding mint. I'm hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday – the link will be up!

    I hope to see you there:)

  13. I love the combo of the mint. I am making stock now. I am totally making this!

  14. Hi Laura,
    I just love this soup. We have wonderful fresh mint in our Herb Garden and this is a great way to use it. Thank you so much for sharing with Full Plate Thursday. Hope you have a great week and come back soon!
    Miz Helen

  15. Hi There My Friend,

    Just a note to let you know I shared your awesome soup recipe on my monthly recipe round-up. If you get a chance, come on over and check out the other delightfully comforting soups.



  16. So glad you liked the soup Amber. Thank you so much for featuring it in your monthly round-up!

  17. GFSCDandVeggie says:

    Such a beautiful soup Laura, ideal for the warmer days to come!


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