5 Ingredient Pea and Mint Soup

Lauren Caris Short

By Lauren Caris Short

A quick, simple and vegan 5 ingredient pea and mint soup with a coconut cream swirl

Who can ask for better than a delicious soup made with 5 ingredients?

5 Ingredient Pea and Mint Soup

I know exactly how it is when you get home from work and you really don’t want to be faffing around cooking, but you do still want a proper meal. That’s why I designed every single recipe in the book to contain only 5 ingredients. To me, 5 ingredient dinners are totally manageable, even on days you don’t feel like cooking at all.

5 Ingredient Pea and Mint Soup and the launch of "

This pea and mint soup recipe is full of fresh flavours, it’s light and creamy, without the need to use any actual cream, which keeps the soup healthy too – bonus!

It’s got a delicate, sweet flavour from the peas, built on a base of hearty potato and onion topped with a fresh burst from some fresh peppermint leaves. If you want to make it extra special, use your own homemade vegetable stock!

5 Ingredient Pea and Mint Soup and the launch of "

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5 Ingredient Pea and Mint Soup

Serves 4

A thick, creamy soup you won’t believe is made with only 5 ingredients! Frozen peas will totally suffice for this recipe, so if you’ve got a bag lying around, this easy recipe is perfect to have up your sleeve!


1 Baking Potato (approximately 350g),
1 White Onion,
500g (4.5 cups) Frozen Peas,
750ml (3 1/4 cups) Vegetable Stock,
1 Tablespoon Fresh Mint.


1 Tablespoon Olive Oil,
Salt and Pepper to taste.

Heat 1 Tablespoon of Olive oil in a large stock pot on a low/medium heat. Saute the onion for 2-3 minutes until it just begins to soften.

Peel and dice the potatoes and add them to the pot. Cook for 5 minutes.

Add the vegetable stock and bring to a simmer for 12-15 minutes.

Add the peas and simmer for a further 5 minutes.

Add the fresh mint leaves and then blend the soup thoroughly until it is completely smooth. If the soup is too thick for you, you can add some more vegetable stock to thin it out until you have a consistency you like.

If you want your soup more minty, simply add more mint leaves!

Great on it’s own, but I love eating it with some croutons, a swirl of coconut cream and some fresh sliced spring onions.

Images by Lauren Caris Short.

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0 thoughts on “5 Ingredient Pea and Mint Soup”

  1. Absolutely beautiful! I love using potatoes as the base for soups to help make them lighter. This soup is perfect for the California weather right now-still warming but with a hint of spring freshness.

    • Totally agree, but I’m SO jealous of your California weather right now!! Can you send some of your hint of Spring to Switzerland?!

  2. Pingback: 5 Ingredient Pea and Mint Soup - Yum Goggle
    • Right?! And trust me it is SUPER rainy here today. Sucks actually :( A bowl of this would definitely brighten up my day!!

  3. This soup is STUNNING! Seriously Lauren, you have some of the prettiest photos on the web (and some of the tastiest recipes, for that matter).

    It’s so cool that you’ve put together an e-book! That’s something I’ve been meaning to do for ages, but never seem to get around to. I can’t wait to take a peak at the other recipes!

    • Thanks so much Willow!! I really hope you love it. Your photos are ridiculously beautiful, I want to be the first to know when you make an ebook hehe! :D