Mint and Pea Soup

Image of Paola van der Hulst
Rated 4.5 based on 5 customer reviews
Mint and Pea Soup
Mint and Pea Soup

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

To make this soup vegan, use olive oil instead of butter and coconut milk instead of buttermilk. It tastes just as good because the beautiful flavor of fresh peas is the star!

Nutrition Facts

Per Serving: 281 calories; 10g fat; 36.5g carbohydrates; 12g protein; 26mg cholesterol; 687mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 2

Amount Per Serving
Calories 281 Calories from Fat 92
% Daily Value*
Total Fat 10g 16%
Saturated Fat 6g 30%
Trans Fat 0.0g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.8g
Cholesterol 26mg 9%
Sodium 687mg 29%
Total Carbohydrate 36.5g 12%
Dietary Fiber 11g 46%
Sugars 14.8g
Protein 12g
Vitamin A 49% Vitamin C 51%
Calcium 7% Iron 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

4.5out of 5 Stars

(5 Reviews)

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What others are saying

Image of George Delamea

George Delamea says:

I was a bit skeptical of this, but it turned out really nice. I love peas, mint, and creamy soups. Never thought they'd all come together like this, though.

Image of Jacqulyne de Jardins

Jacqulyne de Jardins says:

Made this as an appetizer for a friend who is vegan. Just subbed the buttermilk for coconut milk and she really enjoyed this one. I really liked the mint that came through. I put sour cream on mine and it was much needed on my end.

Image of Jenny J

Jenny J says:

I added diced, thick cut ham pieces in this pea soup. I also used a chicken broth instead of veggie broth. I really like the flavors, perfect for spring.

Image of Steven Gomes

Steven Gomes says:

Used olive oil instead of butter and coconut milk instead of buttermilk. Not a vegan, but really love those flavors together. Perfect spinach dish, especially with sour cream, salt and pepper.

Image of Kaylee Adams

Kaylee Adams says:

Served this up with a nice, thick crusty piece of bread. The buttermilk gave it a nice, thick texture too. It's good with or without the sour cream.