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Sweet Pea and Spinach Soup with Fresh Mint

  • Author: Lisa
  • Total Time: 55 minutes
  • Yield: 4-6 portions 1x


A wonderful minty pea and spinach soup that's easy to cook and worthy of a special occasion.


  • 4 tablespoons sweet butter (or olive oil for vegetarian or vegan)
  • 2 cups chopped yellow onions (2 medium onions)
  • 10 ounces frozen chopped spinach, defrosted
  • 10 ounces frozen peas, defrosted
  • 3 cups low sodium chicken broth (or vegetable broth)
  • 2 cups loosely packed mint leaves (from about half of a large bunch of fresh mint) plus a few extra sprigs to garnish, if desired.
  • Malden sea salt, if you have it, or Kosher salt
  • Freshly ground black pepper
  • A few tablespoons of heavy cream or creme fraiche to garnish, optional


  1. Melt the butter in a large Dutch oven or heavy pot over low heat. Add the onions and stir to coat with butter. Cover the pot and simmer onions gently until tender, about 25 minutes.
  2. Add spinach, peas, broth, salt (1/2 teaspoon) and a few grinds of pepper, and turn the heat up to bring to a boil. Reduce to a simmer and cook gently, partially covered, for 20 minutes.
  3. Stir in mint, cover the pot, and simmer for 5 minutes more.
  4. Puree the soup using an immersion blender or in a food processor, until smooth. Correct the seasoning with salt and pepper, to taste.
  5. Garnish, if you like, with a spring of fresh mint in each bowl or a sprinkle of chopped fresh mint and/or a swirl of cream or creme fraiche. Serve hot.



Want to freeze this soup? It freezes well and will last for 6 months or more in an air-tight container.

  • Prep Time: 10 min
  • Cook Time: 45 min
  • Category: Soup
  • Method: Simmer
  • Cuisine: American

Keywords: sweet pea and spinach soup with mint, minty pea and spinach soup