This Pea and Mint Soup is what I make when I’ve just run out of time but don’t want to fall back on pre-made supermarket soup. This Bored of Lunch soup is made using peas, mint, onions, vegetable stock, potatoes, and lime juice.

To cook Pea and Mint Soup in your slow cooker or crockpot, simply add all the ingredients together, set it to high for 3 hours or low for 5–6 hours, and blend until smooth.

This recipe is absolutely zero prep, everything goes into the slow cooker together and the result is this gorgeously fresh soup that can be enjoyed all year round.

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Can I Use Fresh Peas Instead of Frozen for This Soup?

Yes, you can use fresh peas instead of frozen for this soup. Fresh peas should be shelled and briefly blanched before adding to the slow cooker, which helps maintain their bright color and sweet flavor.

Slow Cooker Pea and Mint Soup Ingredients

• 1 handful of fresh mint, chopped, plus extra for garnish
• 650 grams of frozen peas
• 1 large onion or shallot, finely chopped
• 1 to 1.2 liters of vegetable stock, adjust based on consistency preference
• 200 ml of skimmed milk (optional)
• 1 medium potato, peeled and chopped
• Juice of 1 lime
• 3 cloves of garlic, crushed
• Salt and pepper, to taste
• 6 tbsp of shaved vegetarian Parmesan cheese, for garnish
• Pea shoots, pumpkin seeds, or chopped nuts, for garnish

How To Make Slow Cooker Pea and Mint Soup

1. Prepare the slow cooker: Add the chopped mint, frozen peas, chopped onion or shallot, vegetable stock (use 1 liter if adding milk, or 1.2 liters if not using milk), chopped potato, lime juice, crushed garlic, and a pinch of salt and pepper to the slow cooker. Stir to combine the ingredients evenly.
2. Cook the soup: Cover the slow cooker and set it to cook on high for 3 hours or on low for 5–6 hours, until the peas are tender and the flavors are well blended.
3. Blend the soup: Once cooked, use a handheld blender directly in the slow cooker to puree the soup until smooth. If the soup is too thick, adjust the consistency by adding a little more vegetable stock and blend again.
4. Serve the soup: Ladle the hot soup into bowls. Garnish each serving with a tablespoon of shaved vegetarian Parmesan cheese, a sprinkle of pea shoots, pumpkin seeds, or chopped nuts, and a few fresh mint leaves.

How Do I Know When the Soup Is Fully Cooked in the Slow Cooker?

The soup is fully cooked when the peas are tender and the flavors are well blended. This typically takes about 3 hours on high setting or 5-6 hours on low setting. Always taste it to ensure the seasoning and textures are to your liking.

Recipe Tips

• Adjusting soup consistency: If you prefer a thinner soup, gradually add more vegetable stock while blending until you reach your desired consistency.
• Enhancing flavor: For a deeper flavor, consider sautéing the onions and garlic before adding them to the slow cooker; this can add a rich caramelized undertone.
• Mint alternatives: If fresh mint isn’t available, a good substitute is a small amount of dried mint, but remember that it’s more concentrated, so use sparingly.
• Potato substitutes: If you’re looking to reduce carbs, you can replace the potato with cauliflower without significantly affecting the texture or flavor of the soup.
• Lime alternative: If you don’t have lime, you can use lemon juice instead; it will still add the necessary acidity to balance the sweetness of the peas.

Recipe Variations

• Dairy-free version: To make this soup vegan, omit the skimmed milk and Parmesan cheese, and top with nutritional yeast for a cheesy flavor without the dairy.
• Adding protein: For a more filling soup, consider adding cooked, shredded chicken or turkey to the soup after blending. Ensure it’s warm before serving.
• Spicy twist: If you enjoy a bit of heat, add a dash of red pepper flakes or a spoonful of green chili paste to the mixture before cooking.
• Herb variations: Besides mint, you can experiment with other herbs such as basil or cilantro for a different but equally refreshing flavor profile.
• Creamier texture: For an even creamier texture, add a dollop of Greek yogurt or cream to the soup just before serving and blend it lightly for a rich finish.

What To Serve With Pea and Mint Soup

Serve your Pea and Mint Soup with crunchy sides like garlic croutons, cheese-stuffed breadsticks, or seeded multigrain rolls.

I also love a good side of roasted asparagus or caramelized carrots. You can also pair it with a light arugula salad with lemon vinaigrette.

How To Store Leftover Pea and Mint Soup

In The Fridge:

Store leftover Pea and Mint Soup in an airtight container in the fridge. I usually find it keeps well for up to 3 to 4 days. If I was in your place, I’d make sure it cools down before storing it to keep it fresh.

In The Freezer:

Pour cooled soup into freezer-safe bags or containers. I suggest laying the bags flat for easy stacking. Use within 3 months for best quality.

How To Reheat Leftover Pea and Mint Soup

Reheat your leftover Pea and Mint Soup by transferring it into a saucepan over medium heat. Stir occasionally until heated through; it usually takes about 5-7 minutes. If it’s too thick, add a splash of water or vegetable stock to thin it slightly.

Check out More Slow Cooker Recipes:

• Slow Cooker Mediterranean Beef Stew
• Slow Cooker Sweet Potato and Red Pepper Soup
• Slow Cooker Ham Split Pea Soup