Sweet Pea Soup

Sweet Pea Soup

Author: Stephanie Kay

This sweet pea soup could also be made with fresh garden peas, but frozen works just fine. If you wanted to make this soup a little lighter and lower in carbs, you could swap the potatoes for a large head of cauliflower and achieve the same texture.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
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  1. In a large pot on medium, heat olive oil and add diced onion and sautee for 3-5 minutes until translucent. Add garlic and heat for another 1 minute until fragrant but do not allow to burn.
  2. Once onions and garlic are cooked, add the salt and diced potatoes to the pot and stir well to coat.
  3. Add broth and bring to a boil. Once boiling, reduce to a simmer and cook potatoes for 15-20 minutes until tender and easily pierced with a fork.
  4. Once the potatoes are tender add in frozen sweet peas and chopped fresh mint leaves and cook for another 5 minutes until bright green.
  5. Remove the soup from the heat and using an immersion blender or in batches using a bar blender, puree until smooth. Taste and adjust salt and pepper to taste. If your soup is too thick, simply thin it with a bit of additional broth or water until the desired texture is reached.
  6. The soup can be served immediately or cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.