Mary Berry Pea and Mint Soup Recipe

The first time I made this, it was a last-minute lunch idea on one of those in-between spring days—sunny but chilly. I figured, “Well, I’ve got frozen peas and half a bunch of mint,” and figured I’d knock something together. What I didn’t expect? How creamy and fresh it turned out.

It almost went sideways, though—I used fresh garden peas the first time, thinking they’d be more “natural.” The result? A sad, grey-green sludge that tasted… green, in the bad way. Second try, I went back to Mary’s frozen petit pois and added the mint jelly like she said. That was the game-changer. Let me show you why it works.

WHY THIS ONE WORKS SO WELL

• The mint jelly. It’s not just a gimmick—it actually rounds out the mint flavour without it going toothpastey.
• Frozen peas are key. They stay sweet and vibrant green. Fresh ones go dull and starchy.
• Adding mint leaves right at the end keeps the flavour bright and fresh—don’t simmer them. I learned that the hard way.

INGREDIENTS + WHY THEY MATTER

• Frozen petit pois (1kg) – Sweeter and more vibrant than regular peas or fresh ones. Essential for the colour and taste.
• Butter (100g) – Adds richness and depth. I tried olive oil once, but it lost the creamy feel.
• Large onion – Adds natural sweetness. Just chop roughly—it all gets blitzed.
• Chicken or veg stock (850ml) – I’ve used both. Chicken adds richness; veg keeps it lighter.
• Fresh mint (stalks + leaves) – Stalks for simmering, leaves added fresh at the end. Don’t reverse them.
• Mint jelly (1–2 tbsp) – Gives gentle sweetness and boost of mint. I use one heaped spoon unless I’m serving it cold, then I go for two.
• Crème fraîche – Optional but lush. A cool swirl on top gives a lovely contrast.

MAKING IT YOURS (WITHOUT RUINING IT)

• Dairy-free? Use olive oil instead of butter and skip the crème fraîche—or use a plant-based version.
• Vegan? Just use vegetable stock and dairy-free swaps.
• Want it zippy cold? Add a squeeze of lemon before serving chilled—it cuts the sweetness and brightens it up.
• No mint jelly? You can use a touch of honey and extra mint, but it’s not quite the same. Worth picking up a jar.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Soup turned dull	Used fresh peas	Stick with frozen petit pois
Tasted too strong	Added mint leaves too early	Add them after cooking, before blending
Weird texture after freezing	Didn’t blend enough beforehand	Blend before freezing, not after

HOW TO MAKE MARY BERRY’S PEA AND MINT SOUP

MELT THE BUTTER AND SOFTEN THE ONION

In a large saucepan, melt the butter over high heat. Add the chopped onion and fry for 5 minutes, stirring frequently.

ADD THE PEAS AND STOCK

Stir in the frozen petit pois and fry for another 2 minutes. Add the hot stock and the mint stalks. Bring to a boil, cover, and simmer for 5–8 minutes until the peas are tender.

STIR IN MINT AND BLEND

Remove and discard the mint stalks. Stir in the mint jelly and add the reserved mint leaves. Use a stick blender (or regular blender) to blitz the soup until smooth.

SEASON AND SERVE

Return to the pan and season with salt and pepper to taste. Serve hot or cold, with a swirl of crème fraîche and some crusty bread if you’ve got it.

TIPS FROM MY KITCHEN

• I use one heaped tablespoon of mint jelly for hot soup, and two if I’m serving it cold.
• I blend it with a stick blender right in the pot—less washing up and just as smooth.
• If it looks too thick after blending, I just add a splash of hot water to loosen it.

STORAGE + SERVING

• Fridge: Store in an airtight container for up to 2 days.
• Freezer: Freeze in portions for up to 3 months. Defrost overnight in the fridge.
• Reheat: Gently on the stove, stirring often. Don’t let it boil—it’ll lose its colour.
• Serve with: Crusty white sourdough, rye toast, or even a cheese toastie on the side.

FREQUENTLY ASKED QUESTIONS

Q: Can I use garden peas instead of petit pois?
A: I’ve tried it—don’t recommend it. The flavour isn’t as sweet, and the soup loses its colour.

Q: What if I don’t have mint jelly?
A: Try a small squeeze of honey and extra mint, but it won’t be quite the same. The jelly is worth having on hand.

Q: Can I serve it cold?
A: Yes—and it’s brilliant in summer. Add a little lemon juice to lift the flavour if chilled.

Q: Can I freeze it?
A: Absolutely. Just blend it before freezing, and stir well when reheating

Try More Recipes:

• Mary Berry Smoked Haddock Risotto
• Mary Berry Parsnip and Chestnut Soup
• Mary Berry Celeriac & Watercress Soup Recipe