Vegetarian English Garden Pea and Mint Soup
A vibrant, fresh pea soup seasoned with mint and a touch of cream, celebrating the flavors of an English garden in every spoonful. This British-inspired vegetarian recipe, ready in about 20 minutes, pairs frozen peas, vegetable broth, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups frozen peas
- 3 cups vegetable broth
- 1 medium, finely chopped shallot
- 1 tbsp olive oil
- 1/4 cup packed fresh mint leaves
- 1/4 cup heavy cream
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh lemon juice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a medium pot over medium heat. Add 1 finely chopped shallot and sauté for 3-4 minutes until softened and translucent.
- Step 2: Add 3 cups frozen peas and 3 cups vegetable broth, bring to a boil, then reduce heat and simmer for 8 minutes until peas are tender.
- Step 3: Remove from heat, add 1/4 cup packed fresh mint leaves, and use an immersion blender to puree the soup until smooth and vibrant green.
- Step 4: Stir in 1/4 cup heavy cream, 1 tsp salt, 1/4 tsp black pepper, and 1 tbsp fresh lemon juice to brighten the flavors; heat gently for 2 minutes without boiling.
- Step 5: Serve hot, garnished with a few mint leaves if desired.
Frequently asked questions
How long does Vegetarian English Garden Pea and Mint Soup take to make?
Total time is about 20 minutes (5 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetarian English Garden Pea and Mint Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep frozen peas from drying out.
Can I substitute ingredients in Vegetarian English Garden Pea and Mint Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetarian English Garden Pea and Mint Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetarian English Garden Pea and Mint Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
