Pea and mint soup with crusty toast makes a bright, satisfying lunch from a short list of ingredients. Sweet peas give the soup its body, fresh mint adds a cool herbal note, and lemon keeps the flavour lively. The toast brings crisp edges and a chewy middle, ready for dipping into each warm bowl.
This version uses frozen peas, so there is no shelling to do and no need to wait for a particular season. The key is to soften the onion before adding the peas, then keep their cooking time brief. You will make enough for four lunch portions, with extra bread welcome for anyone who wants a heartier meal.
Ingredients for four servings
Allow about 15 minutes for preparation and 20 minutes for cooking. You will need a large saucepan, a baking tray and a stick blender, or a jug blender suitable for hot liquids.
For the soup
- 1 tablespoon olive oil
- 15 g unsalted butter, or another tablespoon of olive oil
- 1 medium onion, finely diced
- 1 small garlic clove, finely chopped
- 750 g frozen peas
- 750 ml vegetable stock, preferably lightly salted, plus extra as needed
- 10–15 g fresh mint leaves, tough stalks removed
- 1 tablespoon lemon juice, plus more to taste
- Salt and freshly ground black pepper
- 4 tablespoons plain yogurt or crème fraîche, optional
For the crusty toast
- 4–8 slices sourdough or another crusty loaf, about 1.5 cm thick
- 2 tablespoons olive oil
- A small pinch of salt
- 1 halved garlic clove, optional
Ordinary garden peas and petit pois both work. Petit pois generally give a finer, sweeter result, while larger peas can leave a little more texture. Add them straight from frozen. Start with the smaller quantity of mint if your leaves smell particularly strong; you can always blend in a few more.
Soften the onion for a mellow base
- Heat the oven to 200°C, or 180°C fan. Put the olive oil and butter in a large saucepan over a medium-low heat.
- Add the onion and a small pinch of salt. Cook for 8–10 minutes, stirring regularly, until soft and translucent. Lower the heat if the edges begin to brown.
- Stir in the chopped garlic and cook for about 30 seconds, just until fragrant. Add a splash of the measured stock if the pan looks dry.
- Pour in the remaining stock and bring to a gentle boil.
Press a piece of onion against the side of the pan with your spoon. It should yield easily. If it still feels firm, give it another minute or two before adding the stock. Taking care with this stage gives you a smooth, sweet base without having to overcook the peas later.
Cook the peas and blend with mint
- Add the frozen peas to the hot stock. Bring back to a simmer and cook for 3–5 minutes, until the peas are hot and tender. Carefully taste one; it should squash easily.
- Remove the saucepan from the heat. Tear in most of the mint leaves, reserving a few small leaves for serving. Add the lemon juice and a little black pepper.
- Blend with a stick blender until as smooth as you like, keeping the blade submerged to limit splashes. Add extra hot stock a little at a time if you prefer a thinner soup.
- Taste before adding salt, as stock varies in saltiness. Adjust with another small squeeze of lemon or a few extra mint leaves if needed.
If you use a jug blender, let the soup cool slightly and blend in small batches. Follow the manufacturer’s guidance for hot liquids and vent the lid as directed. Never blend hot soup in a sealed personal blender. Return the blended soup to the saucepan and warm gently if necessary.
For an especially fine texture: blend thoroughly, then push the soup through a sieve with the back of a ladle. This is optional; a little texture from the pea skins suits an everyday bowl. Avoid prolonged boiling after blending, which dulls the fresh flavour and green colour.
Toast the bread until golden
Arrange the bread on a baking tray in a single layer. Brush both sides lightly with olive oil and sprinkle with a little salt. Bake for 8–12 minutes, turning halfway through, until the surfaces are golden and the edges are crisp. Check thinner slices early because they can brown quickly.
If you like garlic toast, rub the cut side of a garlic clove lightly over one face of each hot slice. A couple of passes are enough, as raw garlic can overwhelm the mint. Keep the toast uncovered on a rack while you finish the soup so trapped steam does not soften it.
Ladle the soup into warm bowls. Add a small spoonful of yogurt or crème fraîche for a tangy finish, then scatter over the reserved mint. Serve the toast alongside, or rest one end on the rim of each bowl just before eating. Keeping most of the bread above the soup preserves its crunch.
Adjust the soup to your taste
Balance sweetness and freshness
If the soup tastes flat, try a small squeeze of lemon before adding more salt. If the mint is too subtle, blend in another leaf or two and taste again. Additions should be gradual: the peas should remain the main flavour, with mint supporting their sweetness.
Choose your preferred consistency
Loosen thick soup with hot stock or water, then check the seasoning again. If it seems thin, let it stand briefly before deciding. To give it more body, cook an extra handful of peas separately until tender, drain them, then add to the soup and blend again.
Make a dairy-free version
Use olive oil instead of butter and omit the yogurt, or choose an unsweetened plant-based alternative whose flavour you enjoy. Blended peas give the soup body without cream. Check the bread and stock ingredients too if you are cooking for someone who avoids dairy.
Store leftovers and refresh each bowl
Cool leftover soup promptly in shallow containers and refrigerate within two hours. Use within three days, or freeze individual portions for up to three months. Leave off the yogurt garnish before storing, and prepare fresh toast when you serve the soup again.
Thaw frozen portions in the refrigerator. Reheat in a saucepan, stirring frequently, until steaming hot throughout, adding a splash of water or stock if the soup has thickened. Finish with freshly torn mint and a little lemon juice to brighten the flavour after reheating.
