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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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Side Dish, Soup
Servings: 4
Calories: 210kcal

Ingredients

Soup Base

  • 2 tablespoons ghee or vegetable oil
  • 1 large brown onion finely sliced
  • 1 piece fresh ginger 1 in, peeled and grated
  • 2 garlic cloves crushed
  • 1 green chili finely chopped (adjust to taste)
  • 4 cups frozen peas
  • 2 cups hot vegetable stock
  • Juice of ½ lemon
  • 2 teaspoons garam masala
  • 1 oz fresh mint leaves chopped (plus extra for garnish)
  • ¾ oz fresh dill chopped
  • Pinch of salt
  • Cumin ghee

Cumin Ghee

  • 1 tablespoon ghee or oil
  • 2 teaspoons cumin seeds
US Customary - Metric

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