Pea & Mint Soup


I have missed my peas terribly. Fresh peas were never available in Malaysia and I have a grudge against frozen ones. Don’t ask me why. It is a grudge, it is not supposed to be based on cold logic and reasonable arguments. Since they are my favorite and I could not have them for the longest time, I have been buying peas in Bangalore almost daily and adding it to every dish I make. The latest in that list is this peas and mint soup which captures the peas flavour beautifully while enhancing it with the freshness of mint and tangy-ness of the lemon.

Serves 2

Recipe adapted from here


Spring onion                    1 bunch

Potato, medium              1

Garlic clove                      1

Vegetable stock               500 ml

Shelled peas                     120 gms

Mint leaves, chopped    4 tbsp

Sugar                                   1 tsp

Lemon juice                      1 tbsp

Buttermilk                        2-3 tbsp

Salt & Pepper


  • Chop the spring onions. Peel and dice the potato and garlic.
  • Add them along with the vegetable stock to a large saucepan
  • Let it come to a boil and then simmer for 10-12 minutes or till the potatoes are completely cooked
  • Set aside few peas for garnish. Add the rest to the saucepan
  • Simmer for 4-5 minutes. Any more time can take away the vibrant green of the peas
  • Add mint leaves, lemon juice and sugar and mix well
  • Let cool slightly and then blend into a smooth puree
  • Stir in 2 tbsp buttermilk and add salt & pepper
  • Put it back on the gas on simmer. Heat it without getting it to boil else the buttermilk will curdle.
  • Cook the peas set aside for garnish for 5 minutes in hot water
  • Serve hot garnished with the peas and balance buttermilk
  • Enjoy!


Pea and mint soup

This is my post for the September Mega Marathon under the theme – Soups.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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