Mary Berry Pea and Mint Soup Recipe is a classic British soup that proves simple ingredients can deliver outstanding flavour. Light, fresh, and naturally vibrant, this soup combines sweet peas with fragrant mint to create a smooth, comforting dish that works beautifully as a starter, lunch, or elegant dinner-party option. Inspired by Mary Berry’s timeless cooking style, this recipe focuses on clarity of flavour, minimal steps, and reliable results—making it ideal for both beginners and experienced home cooks.
To make this easy pea and mint soup, gently sauté finely chopped onion in butter until soft and translucent. This forms a mild, sweet base without overpowering the peas. Frozen petit pois or fresh peas are then added, followed by good-quality vegetable stock or chicken stock. The soup is simmered briefly—just enough to cook the peas while preserving their bright green colour and natural sweetness. Fresh mint leaves are added at the end to keep their aroma fresh and vibrant.
Once cooked, the soup is blended until silky smooth using a stick blender or food processor. Seasoning is kept simple with salt and black pepper, allowing the peas and mint to shine. For extra richness, a spoon of crème fraîche can be stirred in or used as a garnish, though the soup is equally delicious without it.
This Mary Berry soup recipe is naturally vegetarian, gluten-free, and easy to adapt for vegan diets. It can be served hot with crusty bread or chilled as a refreshing summer soup, and it stores well for meal prep or freezing.
Why This Mary Berry Soup Recipe Works So Well
What makes this recipe special isn’t just the name—it’s the balance. Sweet peas, fresh mint, gentle onion, and good-quality stock come together to create a soup that’s smooth, fragrant, and incredibly refreshing.
Here’s why it works:
- Naturally sweet peas provide body without cream overload
- Fresh mint leaves lift the flavour and add aroma
- Simple sautéing builds depth without heaviness
- Quick cooking time preserves colour and nutrients
This is exactly why the Mary Berry pea and mint soup has become such a popular British classic.
Ingredients for Mary Berry Pea and Mint Soup
One of the biggest strengths of this easy pea and mint soup recipe is its short, accessible ingredient list. Quality matters more than quantity here.
Core Ingredients
- Frozen petit pois or fresh peas
- Fresh mint leaves
- Onion or shallot
- Butter (or olive oil)
- Vegetable stock or chicken stock
- Salt and freshly ground black pepper
Optional Garnishes
- Crème fraîche or Greek yogurt
- Extra mint leaves
- Crusty bread or homemade croutons
Expert Tip: Frozen peas are often sweeter than fresh unless peas are in peak season. I use frozen petit pois most of the year for consistent results.
How to Make Mary Berry Pea and Mint Soup
(Step-by-Step)
This method follows Mary Berry’s trusted approach while including practical kitchen insights I’ve learned over time.
Step 1: Prepare the Soup Base
Melt butter gently in a large saucepan over medium heat. Add finely chopped onion and sauté until soft and translucent, not browned. This step is essential for a clean, sweet base.
Step 2: Add the Peas
Stir in the peas and coat them lightly in the butter and onions. This helps enhance their natural sweetness.
Step 3: Pour in the Stock
Add hot vegetable stock or chicken stock just until the peas are covered. Bring to a gentle simmer, not a rolling boil.
Step 4: Simmer Briefly
Cook for 5–7 minutes only. Overcooking dulls both flavour and colour. This short simmer keeps the soup vibrant green.
Step 5: Add Fresh Mint
Remove from heat and add fresh mint leaves. Adding mint at the end preserves its fresh aroma and prevents bitterness.
Step 6: Blend Until Smooth
Use a stick blender or food processor to blend until silky smooth. Add seasoning to taste.
Pro Insight: If the soup seems too thick, add a splash of hot stock rather than water to maintain flavour.
Achieving the Perfect Vibrant Green Colour
A common issue people face with pea soup is dull colour. Here’s how I avoid it every time:
- Don’t overcook the peas
- Add mint after removing from heat
- Blend immediately while hot
- Avoid prolonged reheating
These small steps make a big difference in presentation.
Texture and Consistency Tips
The ideal Mary Berry pea and mint soup easy recipe should be smooth, creamy, and light—never gluey.
- Use enough stock to just cover the peas
- Blend thoroughly for a silky texture
- Pass through a sieve for dinner-party refinement (optional)
Flavor Variations That Still Respect the Classic
While the classic recipe is perfect as is, here are a few subtle variations I’ve tested that work beautifully:
Creamy Version
Add a spoon of crème fraîche while blending for a richer finish.
Vegan Pea and Mint Soup
Use olive oil instead of butter and vegetable stock. The flavour remains clean and fresh.
Lemon-Lifted Version
A few drops of lemon juice brighten the soup without overpowering the mint.
Health Benefits of Pea and Mint Soup
This soup isn’t just delicious—it’s nutritious too.
- High in plant-based protein
- Rich in fiber
- Naturally low fat
- Gluten-free
- Suitable for vegetarian diets
It’s one of the healthiest Mary Berry soup recipes you can add to your weekly meal plan.
When and How to Serve This Soup
This pea and mint starter works beautifully in multiple settings:
- Elegant dinner parties
- Light summer lunches
- Spring menus
- Make-ahead meal prep
Serve hot with crusty bread or chilled for a refreshing summer soup.
Storage, Freezing, and Reheating
One reason I recommend this recipe often is how well it stores.
- Refrigerate for up to 3 days
- Freeze for up to 3 months
- Reheat gently to preserve colour
Avoid boiling when reheating.
Common Mistakes to Avoid
- Overcooking peas
- Adding mint too early
- Using weak stock
- Over-seasoning
Keeping it simple is the secret.
FAQs – Mary Berry Pea and Mint Soup Easy Recipe
1. Can I use fresh peas instead of frozen?
Yes, but only when in season. Otherwise frozen peas give better sweetness.
2. Is this soup suitable for vegetarians?
Absolutely, just use vegetable stock.
3. Can I make this soup vegan?
Yes, replace butter with olive oil and skip dairy garnishes.
4. How do I keep the soup bright green?
Short cooking time and adding mint at the end are key.
5. Can I serve pea and mint soup cold?
Yes, it works beautifully as a chilled summer soup.
6. What stock works best?
Vegetable stock for freshness, chicken stock for depth.
7. Can I freeze this soup?
Yes, freeze without cream for best results.
8. Is this a good make-ahead recipe?
Definitely—it reheats very well.
9. Can I add garlic?
A small amount works, but keep it subtle.
10. What can I serve with it?
Crusty bread, sourdough, or a light salad.
Final Thoughts
This Mary Berry Pea and Mint Soup Easy Recipe is proof that classic cooking never goes out of style. With just a handful of ingredients and a few expert techniques, you get a soup that’s elegant, comforting, healthy, and incredibly satisfying. After years of cooking and testing variations, this remains one recipe I come back to again and again—and one I confidently recommend to anyone who wants guaranteed results.
If you’re building a reliable soup repertoire, this deserves a permanent place in it.
