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Minted Pea Soup

minted pea soup with kosher bacon

This soup couldn’t be easier and takes minutes to prepare. I love making this soup during the summer season as well when fresh peas are abundant and fresh. The flavors are crisp and bold creating a fabulous soup that works any day of the week, and any time of the year.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 3 tablespoons olive oil
  • 4 leeks (light green and white parts), chopped
  • 4 cups vegetable or chicken soup
  • 2, 10-ounce packages frozen peas
  • 1 cup fresh mint leaves, stems removed
  • salt and pepper to taste


In a large pot, heat the olive oil on medium-high heat and sauté leeks until translucent. Add the stock and peas. Bring to a boil, cover and simmer for another 20 minutes. Remove from heat and add mint. Using an immersion blender, puree soup until smooth and creamy. Season with salt and pepper to taste.

*Pan fry thinly sliced pastrami to create crispy croutons for garnish