Pea and Mint Soup is one of those bowls that’s light, vibrant and still comforting. The sweetness of peas blends beautifully with fresh mint and dill, and the drizzle of cumin-sizzled ghee at the end adds warmth you don’t get from most green soups. It’s ready in about 30 minutes and works as both a starter and a light main.
Why you’ll love this
- Fresh herbs brighten up the flavor
- Comforting yet not heavy
- Simple to make with freezer staples
- Naturally vegetarian and easily vegan
- Can be served warm or at room temperature
Pea and Mint Soup
Ingredients
For the Soup
- 30 ml ghee or oil 2 tablespoons
- 150 g onion finely chopped (1 medium)
- 12 g garlic finely chopped (3 cloves)
- 10 g fresh ginger grated (1 piece, 2.5 cm)
- 10 g green chili chopped (1 chili)
- 400 g green peas fresh or frozen
- 700 ml hot vegetable stock
- 15 ml lemon juice 1 tablespoon
- 2 g garam masala ½ teaspoon
- 15 g fresh mint chopped
- 10 g fresh dill chopped
- Salt to taste
For the Cumin Ghee
- 15 ml ghee or oil 1 tablespoon
- 4 g cumin seeds 1 teaspoon
To Serve
- Fresh mint leaves for garnish
Instructions
- Cook the base: Heat 2 tablespoons ghee or oil in a deep saucepan over medium heat. Add the onion and cook 5–6 minutes until soft. Stir in ginger, garlic, and green chili, then cook another 2 minutes.
- Simmer the soup: Add peas, hot stock, lemon juice, and garam masala. Bring to a boil, then lower heat and simmer for 5 minutes.
- Blend: Remove from heat. Stir in chopped mint and dill. Blend until smooth using a stick blender or a countertop blender. Return to the pan and reheat gently. Season with salt.
- Make the cumin ghee: In a small pan, heat 1 tablespoon ghee or oil over medium heat. Add cumin seeds and fry 1–2 minutes until fragrant. Remove from heat.
- Serve: Ladle the soup into bowls. Drizzle with cumin ghee and top with extra mint leaves.
Notes
- Make ahead: The soup keeps 2–3 days in the fridge. Reheat gently to preserve the herbs’ freshness.
- Vegan option: Use vegetable oil instead of ghee. Olive oil or coconut oil both work well.
- Texture tip: For a chunkier soup, reserve a handful of peas before blending and stir them back in at the end.
- Serving ideas: This soup pairs beautifully with crusty bread, garlic naan, or a light grilled cheese sandwich.
Twist Ideas
- Spicier: Add extra green chili or stir in a pinch of cayenne while simmering.
- Milder: Skip the chili and go heavy on fresh dill for a softer herbal profile.
- Citrus lift: Swap lemon for lime juice for a sharper finish.
- Fusion touch: Use coconut milk instead of stock for a creamier, South Indian-style flavor.
- Make it hearty: Stir in chickpeas or serve over a scoop of cooked quinoa for a more filling meal.
Nutrition
Frequently Asked Questions
Can I freeze Pea and Mint Soup?
Yes, it freezes well for up to 2 months. Leave out the fresh herbs and add them when reheating for the best flavor.
Do I have to use frozen peas?
Frozen peas are perfect here, but fresh peas work too. Just extend the simmering time by a few minutes.
What can I use instead of dill?
Parsley or cilantro make good substitutes, though the flavor will shift slightly.
Is this soup vegan?
Yes, if you swap the ghee for oil. The flavor will still be delicious and aromatic.
Can I serve this soup chilled?
Absolutely. Blend, chill it down in the fridge, and drizzle with cumin oil before serving.
Pea and Mint Soup is loved for its bright, refreshing flavor and silky texture. The sweetness of peas blends beautifully with fresh mint, ginger, and a touch of lemon, creating a bowl that feels light yet deeply satisfying. It’s the kind of soup that wakes up your palate without feeling heavy.
If you enjoyed this soup, try serving it alongside Butter Chicken, Prawn Moilee, or a simple Vegetable Pilaf. It also works perfectly with toasted sourdough or warm naan for a light, comforting starter.
If you try this, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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