Pea and Mint Soup
A fresh and comforting mint and pea soup with dill, lemon, and a cumin-sizzled ghee drizzle. Light, flavorful and ready in just 30 minutes.
Servings: 4
Calories: 210kcal
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
Calories: 210kcal | Carbohydrates: 27g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 54mg | Potassium: 505mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1834IU | Vitamin C: 69mg | Calcium: 83mg | Iron: 4mg