Easy peasy green pea soup with a hint of mint

Hello Darlings!

It’s been cold and snowy where I live, so I am still having my creamy soup phase. How today’s lunch idea started was I had some leftover mint leaves that I wanted to use (zero waste, baby), then I remembered that I also had some frozen green peas, so I decided to make this beautiful green soup.

It’s a very easy dish that you can prepare in 15 minutes or less, so perfect for those days when you are busy or just can’t be bothered.

plant-based creamy minty green pea soup

Now let’s see the ingredients!

  • 1 medium-sized onion
  • 2 tablespoons of olive oil or water
  • 3 cups of vegetable broth (I used Rapunzel cubes)
  • 400 grams of frozen or canned green peas
  • A handful of fresh parsley chopped (~15 gr)
  • A handful of fresh mint leaves chopped (~15 gr)
  • A pinch of white pepper
  • A pinch of nutmeg
  • Salt to taste
  • Topping of your choice (I used mushrooms today)


  • Finely slice and sautee onion in a little olive oil or water until it becomes soft (5-10 minutes).
  • Add 3 cups of vegetable broth to the onion and bring to boil.
  • Add the frozen green peas, reduce heat and simmer for a few minutes until peas get warm.
  • Add the finely chopped parsley, mint, pepper, nutmeg and optionally salt.
  • Remove from heat and blend till everything is smooth.


I added some sauteed mushrooms on top for an additional vitamin D boost, which we all need in these dark days.
Note: not every type of mushroom is rich in vitamin D, check the packaging.

Yumm! 😊

[This recipe makes 4 small (entry) or 2 big (main dish) portions.]

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