Mary Berry Pea and Mint Soup Recipe

This easy and delicious Mary Berry Pea and Mint Soup is the perfect quick and nutritious meal. With its vibrant colour, creamy texture, and fresh minty flavour, it’s ideal for any season. Made with simple ingredients like frozen peas and mint jelly, this versatile soup can be served hot or cold, paired with crusty bread for extra comfort.

This Pea and Mint Soup Recipe Is From Family Sunday Cookbook by Mary Berry

Ingredients Needed

• 100g butter
• 1 large onion, roughly chopped
• 1kg frozen petit pois
• 850ml hot chicken or vegetable stock
• A large bunch of fresh mint, leaves separated from stalks
• 1–2 tbsp mint jelly
• Salt and freshly ground black pepper, to taste
• Crème fraîche, to serve

How To Make Pea and Mint Soup Recipe

1. Melt the butter and fry the onion: In a large saucepan, melt the butter over high heat. Add the chopped onion and fry for 5 minutes, stirring frequently.
2. Add peas and cook briefly: Stir in the frozen petit pois and fry for another 2 minutes.
3. Add stock and bring to a boil: Pour in the hot chicken or vegetable stock and bring everything to a boil.
4. Add mint stalks and simmer: Remove the leaves from the mint stalks and set them aside. Add the stalks to the pan, bring back to the boil, then cover and simmer for 5–8 minutes, or until the peas are tender.
5. Stir in mint jelly and add mint leaves: Stir in the mint jelly, discard the mint stalks, and add the reserved mint leaves to the pan.
6. Blend the soup until smooth: Use a food processor or blender to blitz the soup until smooth and creamy.
7. Season and serve: Return the soup to the pan, season with salt and freshly ground black pepper, and serve hot or cold. Garnish with a swirl of crème fraîche and pair with crusty bread.

Recipe Tips

• Always use frozen peas: They keep the soup green and sweet, better than fresh ones.
• Don’t forget mint jelly: It gives sweetness and boosts the minty taste.
• Blend until smooth: Make sure there are no lumps for a creamy soup.
• Add mint leaves last: This keeps the flavour fresh and prevents bitterness.
• Serve fresh: Serve the soup right after making it for the best taste and colour.

How To Store & Reheat Leftovers

• Refrigerate: leftovers pea and mint soup to room temperature first. Then, store it in an airtight container in the fridge for up to 2 days.
• Freeze: Put it in a freezer-safe container. Freeze for up to 3 months. Thaw it in the fridge overnight and reheat on the stove before serving.
• Reheating: Warm leftovers pea and mint soup  and Mint Soup in a saucepan over medium heat for about 5–7 minutes, stirring occasionally, until hot and steaming. Avoid boiling to keep the fresh colour and flavour.

Nutrition Facts

Serving Size: 1 serving (approximately 300g)

• Calories: 150 kcal
• Total Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 5mg
• Sodium: 210mg
• Total Carbohydrate: 24g
• Dietary Fiber: 6g
• Sugars: 8g
• Protein: 7g
• Potassium: 0mg
• Calcium: 0mg
• Iron: 0mg

Try More Mary Berry Recipes:

• Mary Berry Roasted Tomato and Garlic Soup Recipe
• Mary Berry French Onion Soup With Mustard Cheese Croûtes
• Mary Berry Curried Lentil and Spinach Soup Recipe
• Mary Berry Dolcelatte And Leek Soup With Parmesan Crisps
• Mary Berry Curried Parsnip Soup Recipe