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Vegetarian, Meal soups and plant based

Pea and mint soup with ricotta toasts

Pea and mint soup is a soup for 4 people, ready in 30 minutes, rated very easy, for €1.90 per serving. It comes with lemony ricotta toasts on grilled bread. The key to success is cooking the peas for only five minutes before blending right away, which keeps the soup bright green.

A green, fresh soup lifted with mint, served with lemony ricotta toasts, the soup that smells like spring.

Pea and mint soup with ricotta toasts
Total time
30 min
Difficulty
Very easy
Cost per person
€1.90
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

This soup gets its vivid color and fresh taste from the pairing of peas and mint. Potato thickens the soup without a drop of cream, keeping it light, while mint adds a fresh note that balances the slightly sweet peas. Served warm or chilled, it keeps that spring feeling that makes a nice change from heavier winter soups.

This is a great recipe for a busy weeknight, ready in 30 minutes with frozen peas you likely already have on hand. The lemony ricotta toasts turn it into a full meal that kids enjoy too, thanks to the smooth texture of the soup and the mild, creamy ricotta. It is one of the recipes Mon Chou suggests for easy spring and summer dinners.

The ingredients

4 people

Frozen foods

  • Frozen peas 700 g

Fruits and vegetables

  • Onion 1
  • Potato 1
  • Mint 6 sprigs
  • Lemon 1

Pantry

  • Vegetable brothoften in the pantry 75 cl
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 8 slices

Dairy

  • Ricotta 200 g

Allergens Gluten, Lactose

The step by step recipe

  1. Sauté the sliced onion in the oil, add the diced potato and the broth. 12 min

    Potato gives the soup its velvety texture without any cream.

  2. Add the peas and cook for just a few minutes. 5 min

    Don't go past five minutes of cooking, or the green turns gray.

  3. Blend with the mint leaves, season with salt and pepper.

    Blend right away, the soup keeps its bright color that way.

  4. Mix the ricotta with the lemon zest and a bit of lemon juice, season with salt and pepper.

    Grate the lemon directly over the ricotta to catch the oils from the zest.

  5. Toast the bread, spread it with ricotta and serve with the soup. 3 min

    A drizzle of olive oil on the soup adds a nice shine.

Our tips to get it right

  • Pick frozen peas over fresh ones out of season, they are picked and frozen at peak ripeness and give a brighter green color.
  • Taste the soup before serving and adjust the salt, frozen peas are sometimes already lightly salted depending on the brand.
  • For an even smoother texture, pass the soup through a fine sieve after blending to remove the pea skins.

The variations

  • Swap the mint for basil for a milder, less minty version that is just as fresh.
  • For a lactose free version, spread the toasts with hummus or lemony mashed avocado instead of ricotta.
  • For picky kids, blend the soup extra smooth with no bits and cut the toasts into small triangles.

What to serve it with

  • A crunchy radish salad
  • A soft boiled egg on top
  • A glass of homemade lemonade

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, but make the ricotta fresh just before serving. Reheat gently in a saucepan, stirring, without letting it boil too long so it keeps its color.

Questions about this dish

Can you make this soup with fresh peas?

Yes, when they are in season. Use about 1 kg of fresh shelled peas to replace the 700g of frozen ones, and check the cooking time, which may vary slightly.

Can you make the soup ahead of time?

Yes, you can make it the day before and keep it in the fridge. Prepare the lemony ricotta and toast the bread right before serving to keep it crisp.

Can you substitute the ricotta?

Yes, a fresh cheese like fromage blanc or fresh goat cheese works just as well. Keep the lemon, it adds the brightness needed to balance the sweetness of the peas.

Why shouldn't you overcook the peas?

Overcooking turns the bright green dull gray and softens their flavor. Five minutes is enough to cook them through while keeping their color and freshness.

How long does it take to make a pea and mint soup with ricotta toasts?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a pea and mint soup with ricotta toasts?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pea and mint soup with ricotta toasts cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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