Ekani Ella The Mary Berry Pea and Mint Soup is a fresh, vibrant, and creamy dish that captures the taste of spring and summer in every spoonful. Made with tender garden peas, fragrant mint, and a touch of cream, this soup is both refreshing and comforting. It’s light enough to serve as a starter yet satisfying enough for a simple lunch. The recipe combines simplicity and elegance — exactly what Mary Berry is known for.
What Is Mary Berry’s Pea and Mint Soup?
Mary Berry’s Pea and Mint Soup is a classic British soup made by blending cooked peas with onions, stock, and fresh mint leaves, then finishing it with a hint of cream. It’s smooth, naturally sweet, and bursting with colour — an ideal way to showcase the freshness of peas.
Other Popular Soup Recipes
Why This Recipe Is Worth Trying
- Quick and easy – Ready in just 25 minutes.
- Healthy and nourishing – Packed with vitamins and fibre.
- Deliciously fresh – The mint enhances the peas’ natural sweetness.
- Perfect for any season – Serve hot in winter or chilled in summer.
- Elegant and simple – Beautiful enough for entertaining.
Essential Ingredients to Make Mary Berry Pea and Mint Soup
- Butter – 25g
- Onion – 1 medium, finely chopped
- Garlic – 1 clove, minced (optional)
- Frozen peas – 500g
- Vegetable or chicken stock – 800ml (about 3 cups)
- Fresh mint leaves – 10–12, roughly chopped
- Double cream – 75ml (optional, for extra richness)
- Salt and black pepper – to taste
- Lemon juice – a squeeze, to balance flavour
(Optional garnish: a drizzle of cream or olive oil, and a few mint leaves.)
Handy Kitchen Tools for Best Results
- Large saucepan or pot
- Wooden spoon
- Blender or hand blender
- Measuring jug
- Fine sieve (optional for smooth texture)
Step-by-Step Guide to Making Mary Berry Pea and Mint Soup
Step 1: Sauté the onions
In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook gently for about 5 minutes, until soft but not browned.
Step 2: Add the peas and stock
Stir in the frozen peas, then pour in the stock. Bring the mixture to a gentle boil, reduce the heat, and simmer for 10 minutes, or until the peas are tender.
Step 3: Add mint and blend
Remove the pan from the heat and add the mint leaves. Blend the soup using a hand blender or food processor until completely smooth. For a silky finish, strain it through a fine sieve.
Step 4: Add cream and season
Return the blended soup to the pot. Stir in the cream (if using) and season with salt, pepper, and a squeeze of lemon juice. Warm gently for 2–3 minutes — do not boil.
Step 5: Serve and garnish
Pour into bowls and garnish with a swirl of cream, a drizzle of olive oil, or a few mint leaves. Serve hot or chilled, depending on the season.
What I Got Wrong (And How I Fixed It)
- Soup too thick – Added more stock to reach the desired consistency.
- Overpowering mint flavour – Used fewer mint leaves next time.
- Soup turned dull green – Avoided overcooking to preserve bright colour.
- Soup separated – Warmed gently after blending, not boiled.
Healthier Version of Mary Berry’s Pea and Mint Soup
- Replace butter with olive oil to cut saturated fat.
- Skip the cream or use low-fat crème fraîche.
- Choose low-sodium vegetable stock for a lighter taste.
- Add spinach or kale for extra nutrients and fibre.
Ingredient Substitutions for Mary Berry Pea and Mint Soup
- Fresh peas – Use frozen peas for convenience.
- Double cream – Substitute with coconut milk or Greek yogurt.
- Onion – Shallots or leeks give a milder flavour.
- Mint – Replace with basil or parsley for a different twist.
Pairing Ideas: What to Serve With Mary Berry Pea and Mint Soup
- Crusty bread – Perfect for dipping and soaking up flavour.
- Cheese scones – Add a savoury touch to the meal.
- Grilled chicken sandwich – Makes a balanced lunch.
- Simple salad – Fresh greens complement the soup beautifully.
- Smoked salmon toast – Elevates it for a dinner starter.
Expert Tips to Make Perfect Mary Berry Pea and Mint Soup
- Use fresh mint – Dried mint won’t deliver the same aroma.
- Don’t overcook peas – Keeps colour bright and flavour fresh.
- Blend immediately – Helps lock in the vibrant green tone.
- Add lemon juice last – Enhances freshness without bitterness.
- Chill before serving – Ideal for summer lunches.
- Balance texture – Add more stock for a lighter finish or cream for richness.
Creative Ways to Customize Mary Berry Pea and Mint Soup
- Add Parmesan – For a savoury, umami flavour.
- Include potato – Creates a thicker, heartier soup.
- Add chili flakes – For a gentle spicy kick.
- Blend with spinach – Adds nutrients and deeper colour.
- Top with croutons – Adds crunch to creamy soup.
- Drizzle with truffle oil – For a restaurant-style presentation.
Storing Mary Berry Pea and Mint Soup the Right Way
- Refrigerate – Store in an airtight container for up to 3 days.
- Freeze – Keeps well for 2 months; freeze without cream for the best texture.
- Defrost overnight – Reheat gently on the stove.
- Avoid boiling – Maintains smooth consistency and bright colour.
How to Reheat Mary Berry Pea and Mint Soup (If Needed)
- Stovetop – Reheat over low heat for about 5 minutes.
- Microwave – Warm in short intervals, stirring between each.
- From frozen – Thaw overnight, then heat gently until warm.
- Add a splash of stock or milk – Helps restore creamy texture.
Nutritional Breakdown (per serving)
- Calories: ~190 kcal
- Protein: 7g
- Carbohydrates: 18g
- Sugars: 7g
- Fat: 10g
- Fibre: 5g
Mary Berry Pea and Mint Soup Recipe
Mary Berry’s Minestrone Soup is a vegetable-based Italian soup featuring seasonal vegetables, cannellini beans, and small pasta cooked together in a tomato and herb-infused broth. The result is a thick, flavourful soup that can be served as a light main or hearty starter.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6
- Category: Soup
- Method: Simmering
- Cuisine: British
Ingredients
-
Olive oil – 2 tbsp
-
Onion – 1 large, finely chopped
-
Garlic – 2 cloves, minced
-
Celery – 2 sticks, diced
-
Carrots – 2 medium, diced
-
Courgette – 1 medium, chopped
-
Tinned chopped tomatoes – 400g can
-
Tomato purée – 1 tbsp
-
Vegetable stock – 1 litre (4 cups)
-
Cannellini beans – 400g can, drained and rinsed
-
Small pasta (e.g., macaroni or ditalini) – 100g
-
Cabbage or spinach – 1 handful, shredded
-
Dried mixed herbs – 1 tsp
-
Fresh basil – 2 tbsp, chopped
-
Salt and freshly ground black pepper – to taste
-
Parmesan cheese – for serving (optional)
Instructions
Heat the olive oil in a large pan over medium heat. Add the onion, garlic, carrots, and celery, and cook gently for 5–7 minutes, stirring occasionally, until softened but not browned.
Stir in the tinned tomatoes, tomato purée, and vegetable stock. Add the mixed herbs, then bring to a gentle boil. Reduce the heat and simmer for 10 minutes.
Add the courgette and cannellini beans, then continue to simmer for another 10 minutes until the vegetables are tender.
Stir in the small pasta, season with salt and pepper, and simmer for 8–10 minutes, or until the pasta is cooked through. Add a little extra stock or water if the soup becomes too thick.
Add the cabbage or spinach and cook for 2 minutes until just wilted. Stir in the fresh basil for a fragrant finish.
Ladle into bowls and top with a sprinkle of grated Parmesan and a drizzle of olive oil if desired. Serve with crusty bread for a satisfying meal.
FAQs
How do I stop the pasta from going soggy in minestrone soup?
To keep pasta firm, cook it separately and add it to each bowl just before serving. If you’re storing leftovers, keep the pasta in a separate container and mix it in after reheating to prevent it from absorbing too much liquid.
Can I make Mary Berry’s minestrone soup ahead of time?
Yes, you can make the soup base a day or two in advance. Simply omit the pasta until you’re ready to serve. Store the soup in the fridge and reheat gently before stirring in freshly cooked pasta for the best texture and taste.
What vegetables are best for minestrone soup?
Traditional minestrone includes carrots, celery, courgettes, onions, and cabbage, but it’s a flexible recipe. You can use seasonal vegetables like peas, green beans, or spinach, depending on availability and preference.
How can I make minestrone soup thicker?
For a thicker texture, blend a small portion of the cooked soup and stir it back into the pot. You can also simmer it uncovered for a few minutes to reduce the liquid, or add a spoonful of tomato purée for richness.
Wrapping It Up
The Mary Berry Pea and Mint Soup is the perfect example of simple ingredients creating extraordinary results. With its fresh green colour, smooth texture, and subtle sweetness, it’s a dish that fits every occasion — from light lunches to elegant dinners. Easy to make, healthy, and full of flavour, this soup is a reminder that the best recipes are often the simplest.
