If you’re looking for a simple, refreshing, and bright-green soup that tastes like spring in a bowl, Mary Berry Pea and Mint Soup recipe is a perfect choice. This classic British recipe is creamy, fragrant, and ready in under 30 minutes—yet elegant enough for dinner parties.

What Makes Mary Berry’s Pea and Mint Soup Special?

Mary Berry is known for creating recipes that are simple yet deeply flavorful—and her pea and mint soup is no exception. It’s creamy without being heavy, richly flavored but incredibly fresh.

The combination of sweet peas + cooling mint + mild onions + vegetable stock creates a balanced soup that works all year round.

I’ve made this recipe many times, and the best part is: it’s almost impossible to mess it up, even if it’s your first time cooking it.

Mary Berry Pea and Mint Soup Recipe

Below is a detailed, easy-to-follow recipe inspired by Mary Berry’s classic method.
(Approx. 4–6 servings)

Ingredients You’ll Need

Fresh & Flavorful Base

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 1 medium potato, peeled and diced (for natural creaminess)

Main Ingredients

• 4 cups (600g) frozen peas (or fresh if available)
• 3½ cups (850ml) vegetable or chicken stock
• A handful of fresh mint leaves (about 15–20 leaves)

For Finishing

• Salt and black pepper (to taste)
• A splash of cream or crème fraîche (optional)
• Lemon zest or a squeeze of lemon (optional but brightens flavor)

Step-by-Step Method 

Here is step by step method to make Mary Berry Pea And Mint Soup​ Recipe.

1. Sauté the Base Vegetables

Warm butter and olive oil in a large pan.
Add onions and cook on medium-low heat for 8–10 minutes until soft and translucent.

Why this matters:
Slow-cooked onions add sweetness and depth without overpowering the delicate peas.

2. Add Garlic and Potato

Stir in the garlic and diced potato. Cook for 2 minutes.

The potato helps the soup get naturally creamy without needing too much dairy.

3. Add Stock and Simmer

Pour in your stock and bring to a gentle boil.
Reduce heat and simmer for 10–12 minutes until the potatoes soften.

4. Add Peas and Fresh Mint

Add peas and mint leaves.

Simmer for only 3–4 minutes—no more!

This keeps the peas bright green and fresh-tasting.

5. Blend Until Smooth

Use a handheld blender or countertop blender.

Blend until silky. If it looks too thick, add a splash of hot water or stock.

6. Taste and Adjust

Season with:

• Salt
• Freshly ground black pepper
• A squeeze of lemon (optional but fantastic)

Serve hot with a swirl of cream.

Why Pea and Mint Soup Works So Well

Many people underestimate peas, but they’re naturally sweet, high in protein, and perfect for blending.

Here’s why this recipe works:

1. Mint amplifies sweetness

Mint doesn’t make the soup taste “minty”—it enhances the peas’ natural flavor.

2. The potato creates natural creaminess

No need to rely on heavy cream.

3. It’s a 20-minute soup with restaurant-level flavor

Perfect for busy days but elegant enough for guests.

Tips for the Best Mary Berry–Style Pea and Mint Soup

Use Frozen Peas

Believe it or not, frozen peas are often fresher than “fresh” peas since they’re frozen right after picking.

Don’t Overcook the Peas

More than 4 minutes and you lose both flavor and color.

Add Mint at the End

This keeps it aromatic, not overpowering.

Use a High-Powered Blender for Silkiness

A good blend makes all the difference.

Add Lemon at the End

A very small squeeze removes heaviness and wakes up the whole soup.

Variations You Can Try

Creamy Version

Add:

• ¼ cup heavy cream
  OR
• 2 tablespoons crème fraîche

Vegan Version

Use:

• Plant butter or olive oil
• Vegetable stock
• No cream (or use coconut milk for richness)

Spicy Version

Add a pinch of:

• Chili flakes
• Ground white pepper

High-Protein Version

Add a handful of:

• Cooked spinach
• Cooked lentils (blend with peas)

What to Serve with Pea and Mint Soup

Pair it with:

• Warm crusty bread
• Garlic bread
• Cheddar scones
• Grilled cheese
• Lemon and herb chicken
• A fresh green salad

For a fancy touch, drizzle a bit of herb oil or add croutons on top.

Nutritional Information (Per Serving)

Based on a 6-serving batch, without optional cream.

• Calories: ~165 kcal
• Protein: 7–8 g
• Carbohydrates: 23–25 g
• Dietary Fiber: 6 g
• Sugars: 8–9 g
• Fat: 5–6 g
• Saturated Fat: 2 g

Why it matters:
Pea and mint soup is naturally high in fiber, low in fat, and rich in antioxidants, making it a healthy, filling choice for lunch or dinner.

Health Benefits of Pea and Mint Soup

This soup is more than just delicious—it’s packed with nutrients.

1. Rich in Plant Protein

Peas provide excellent vegetarian protein that helps with muscle recovery and satiety.

2. Supports Digestion

High fiber promotes gut health and balanced blood sugar.

3. Great for Immune Support

Peas and mint contain vitamin C and antioxidants.

4. Heart-Friendly Choice

Low in saturated fat, especially if served without cream.

5. Hydrating & Light

Perfect for warm days or when you want a refreshing meal without feeling heavy.

Storage & Meal Prep Tips

Refrigerator:

Store in an airtight container for up to 3 days.

Freezer:

Freezes beautifully for up to 3 months.
Tip: Skip the cream before freezing for best texture.

Reheating:

Warm on low heat—do not boil, or the vibrant green color may fade.

Common Mistakes to Avoid

1. Overcooking the peas

This is the #1 reason soup turns dull in color.

2. Adding mint too early

Boiling mint makes it bitter. Always add it near the end.

3. Using too much stock

This can water down the flavor. Start with less; add more as needed.

4. Blending when too hot

Always let it cool slightly to avoid pressure build-up.

FAQs 

1. How to make a pea and mint soup?

To make pea and mint soup, sauté onions and potatoes, add stock, then simmer until soft. Add peas and fresh mint, cook briefly, and blend until smooth. Season and serve warm with a swirl of cream.

2. What is Mary Berry’s most famous dish?

Mary Berry is best known for her classic Victoria Sponge Cake, considered her signature recipe. She’s also famous for timeless British bakes like lemon drizzle cake and scones.

3. What is the healthiest soup in the world?

Soups made with vegetables, legumes, and lean proteins—like lentil soup or vegetable broth soup—are often considered the healthiest. They are nutrient-dense, low in calories, and high in fiber.

4. Is pea and mint soup healthy?

Yes, pea and mint soup is very healthy. It’s high in fiber, rich in vitamins A and C, low in fat, and offers plant-based protein. It’s light, refreshing, and great for digestion.

5. What is the best soup to eat for losing weight?

Soups that are low-calorie and high-fiber—such as cabbage soup, vegetable soup, lentil soup, or chicken vegetable broth—are ideal for weight loss. They keep you full while providing essential nutrients.

Final Thoughts 

Mary Berry’s Pea and Mint Soup is one of those recipes that proves simple ingredients can create something truly beautiful. With just peas, mint, onions, and stock, you get a vibrant green soup that’s cozy yet refreshing.

Whether you’re cooking for your family or impressing guests, this recipe always delivers.