This Jamie Oliver Pea And Mint Soup? It’s the kind of thing that sneaks up on you. Simple. Green as spring. Almost too green. The texture walks a fine line between silky and rustic, depending how long you blitz it. I made it on a Tuesday—felt like a Sunday. And the smell when that mint hits the hot peas… yeah, that.
Ingredients Needed
- 75g finely chopped onion (about half a cup)
- 15g butter (a generous tablespoon)
- 350g peas (roughly 2 and a half cups—fresh or thawed frozen)
- 360ml chicken or vegetable stock (1 and a half cups)
- 10g fresh mint, chopped (2 tablespoons or to taste)
- Salt and black pepper (start small, adjust as needed)
- 15g creme fraiche per serving (about 1 tablespoon each)
How To Make Jamie Oliver Pea And Mint Soup
- First off—get everything ready. Chop your onion until your eyes water. Lay out the rest. I always forget something unless it’s all right there.
- Butter into a pot. Medium heat. Onion goes in, and don’t rush this. Let it sweat. You’ll smell when it’s ready—it turns soft, like it’s giving up. No browning.
- Peas next. Straight in. Stir ‘em around, make sure they’re mingling with the onions. Then pour in the stock. It sizzles for a second, then calms down. That’s your cue. Lid on.
- Now wait. If the peas are thawed, 2 minutes is plenty. Fresh ones? Give ‘em more time. But don’t walk away—green like this is fragile.
- Take the pot off the heat. Throw in the mint. It smells like a garden after rain. Blitz the whole lot. Hand blender is fine; jug blender works too but cool it a bit first unless you fancy cleaning soup off your ceiling.
- Taste. Salt. Pepper. Maybe more mint. Maybe not.
- Spoon it into bowls. Hot is lovely. Cold is different—but in a good way. Add a lazy swirl of creme fraiche. Eat it slow.

Why I Love This Recipe
I didn’t think I’d care much for a green soup. But there’s something about this one. Maybe it’s the surprise of it—how fresh it tastes, how quick it comes together. I made it once for my mum. She said it reminded her of her garden in April. That kind of thing sticks.
Recipe Tips
- If you can get fresh peas, do it. They taste like sunshine.
- Chop the onion as small as you can. No one wants chunks.
- Watch the colour. Too long and it turns dull. You want it bright—almost glowing.
- Don’t skip the creme fraiche. It’s not garnish. It’s part of the story.
- A bit of lemon zest wouldn’t hurt.
How To Store This Jamie Oliver Pea And Mint Soup Recipe
- At Room Temperature: Let it cool down, but don’t dawdle. Two hours, tops. Then get it in the fridge.
- In the Fridge: Covered up, it’ll last four days easy. Flavour deepens a bit, actually. Just give it a stir.
- In the Freezer: Cool it first. Then into bags or tubs. Don’t forget the label—I always think I’ll remember and never do. It’ll keep for two months. Maybe more, but two is safe.
- Reheating: Stovetop is best—gentle heat, stir now and then. Microwave works too. Just don’t nuke it into oblivion. Warm, not volcanic.
Let’s Answer a Few Questions! (FAQs)
Can I use mint extract instead of fresh mint?
Please don’t. Just—don’t. It’s not the same. It tastes… fake. If you can’t get fresh mint, try a pinch of dried. Small pinch.
What if my soup is too thick?
No big deal. Add a splash more stock. Stir it through. Warm it gently.
Too thin?
Simmer it down. Or toss in some extra peas and blitz again. Texture’s personal anyway.
How do I know when the peas are done?
They’re soft but still bright. Like they’re just barely cooked. Overdo it and you’ll know. The green goes sad.
Can I make this vegan?
Yep. Use veg stock. Swap butter for olive oil or vegan spread. Creme fraiche? Plenty of plant-based versions out there. Just pick a good one.
Nutrition Facts (per serving)
- Calories: 283
- Carbs: 35g
- Protein: 15g
- Fat: 10g
- Sugar: 14g
- Fibre: 10g
- Sodium: 324mg
Try More Recipe:
Jamie Oliver Pea And Mint Soup Recipe
Course: SoupsCuisine: British4
servings5
minutes15
minutes230
kcalA green soup that tastes like spring and comes together in minutes. Bright, minty, and quietly brilliant.
Ingredients
75g finely chopped onion (about 1/2 cup)
15g butter (1 tbsp)
350g peas (about 2 1/2 cups)
360ml chicken or vegetable stock (1 1/2 cups)
10g fresh mint, chopped (2 tbsp)
Salt and pepper to taste
15g creme fraiche per serving (1 tbsp)
Directions
- Melt butter in a pot, cook onion until soft.
- Stir in peas, add stock, bring to simmer.
- Cover and cook 2-7 minutes, depending on peas.
- Remove from heat, add mint, blend smooth.
- Season to taste, serve warm or chilled with creme fraiche.
Notes
- If you can get fresh peas, do it. They taste like sunshine.
- Chop the onion as small as you can. No one wants chunks.
- Watch the colour. Too long and it turns dull. You want it bright—almost glowing.
- Don’t skip the creme fraiche. It’s not garnish. It’s part of the story.
- A bit of lemon zest wouldn’t hurt.