Pea Soup with Fresh Mint

Yield 10 servings



  1. In a large pot, heat oil over medium-high heat. Add onion, garlic, leek, and celery, and sauté for 5 minutes, until brown. Add water and increase heat to high, and bring to a boil. Reduce heat to low and simmer for 10 minutes. Add peas and bring to a boil, then reduce heat to low and simmer for 20 minutes.
  2. Mix in mint, then transfer to a food processor, or use an immersion blender, and puree until smooth, add more water if thinner consistency is desired. Return soup to pot, and heat gently. Add salt and pepper to taste, and garnish with mint leaves before serving.


Go Basic:

Challenge your skills:

Cultural Adaptation:


Home cooking learning points:

  • Batch cook the soup and freeze, soups can be frozen and defrost easily without any impact on their quality.
  • Take a container of frozen soup for lunch.

Copyright Chef Coaching Program, Institute of Lifestyle Medicine, Spaulding Rehabilitation Hospital, Harvard Medical School  

Recipe by Synergy Private Health at