Creamy Broad Bean & Mint Soup
A velvety smooth soup that captures the essence of spring. Fresh broad beans are simmered until tender then blended with fragrant mint leaves and a touch of cream. The earthy sweetness of the beans pairs beautifully with the bright, cooling mint, creating a light yet satisfying bowl that works equally well served warm or chilled.
For 4 servings
- prep
Prep the broad beans.
Shell the broad beans if using fresh. If the beans are large and mature, blanch them for 1 minute in boiling water, drain, and slip off the tough outer skins to reveal the bright green inner beans.
TIPYoung, small broad beans have tender skins that don't need peeling — taste one raw to check before deciding. - saute · ~6 min
Sauté the aromatics.
1.Heat olive oil in a large saucepan over medium heat.2.Add chopped onion and cook until soft and translucent, about 4-5 minutes.3.Add minced garlic and sauté for 30 seconds until fragrant.TIPKeep the heat gentle — you want the onion soft and sweet, not browned. - simmer · ~18 min
Simmer the beans and potato.
1.Add the shelled broad beans, cubed potato, and water to the saucepan.2.Bring to a boil, then reduce heat to a gentle simmer.3.Cook uncovered for 15-18 minutes, until the potato is fork-tender and the beans are soft. - mix · ~2 min
Blend in the mint and cream.
1.Remove the saucepan from heat.2.Add the fresh mint leaves and heavy cream to the pot.3.Using an immersion blender, purée until completely smooth and velvety.TIPAdd the mint off the heat so it stays bright green. Blending while hot can darken the herb and mute its flavor. - simmer · ~2 min
Season and adjust consistency.
1.Return the blended soup to low heat.2.Stir in salt, black pepper, and lemon juice.3.If the soup is too thick, thin with a splash of warm water until it reaches your preferred consistency.4.Warm through gently for 2 minutes — do not boil. - serve
Ladle into bowls and garnish.
Divide the soup among warmed bowls. Drizzle with a little extra cream, scatter a few small mint leaves on top, and finish with a crack of black pepper.
TIPA swirl of good olive oil on top just before serving adds a luxurious finish.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1If using mature fresh broad beans, always remove the tough outer skin after blanching for a silkier soup texture.
- 2Blend the mint off the heat to preserve its vibrant green color and fresh flavor.
- 3For a lighter version, replace heavy cream with a splash of oat milk or plain yogurt.
- 4Chill the soup completely before serving as a refreshing summer starter or light lunch.
- 5Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently without boiling.
- 6Add the lemon juice just before serving to keep the soup's color bright and the flavor lively.
Adapt it for your goals.
Vegan
Replace heavy cream with 2-3 tablespoons of full-fat coconut milk or a splash of unsweetened oat milk for a creamy, dairy-free version.
high proteinHigh-protein
Stir in a scoop of unflavored pea protein powder after blending, or add a handful of cooked chickpeas before blending to boost protein without changing the flavor.
low oilLow-oil
Sauté the onion and garlic in a splash of vegetable broth instead of olive oil to reduce fat while keeping the base flavorful.
herb swapHerb-swap
Substitute half the mint with fresh basil or dill for a different herbal profile — basil adds sweetness, dill adds a slight anise note.
Why this is on our healthy list.
Rich in Plant Protein
Broad beans provide a good source of plant-based protein, making this soup a satisfying option for vegetarians or as a light mains.
High in Folate
Broad beans are naturally rich in folate, a B vitamin important for cell growth and red blood cell formation.
Digestive Health Support
The potato and broad beans contribute dietary fiber, which aids digestion and promotes a feeling of fullness.
Low in Saturated Fat
This soup uses just a small amount of cream and olive oil, keeping saturated fat low while still delivering rich flavor.
Frequently asked questions
Yes, frozen broad beans work perfectly — they are already blanched, so skip the peeling step and add them directly to the pot.
