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Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons

5 stars based on 10 votes

summery soup

With a bunch of asparagus sitting on my countertop, a bag of peas in my freezer and mint growing out of control in my garden, I created this soup on a whim. To give it a Mediterranean twist, I added feta cheese and pita croutons, which add tangy flavor and delicious crunch to every spoonful. The soup is wonderful hot but even better chilled.


Begin by cooking the onions in olive oil until soft and translucent.


Add 2-1/4 cups of the frozen peas, the asparagus, chicken broth, salt and pepper.


Bring to a boil.


Cover and simmer for about 15 minutes, until the vegetables are tender.


Add 1/3 cup of the feta, the mint, honey and fresh lemon juice.


Using a hand-held immersion blender, purée the soup until almost smooth.


Taste and adjust seasoning, then stir in the remaining frozen peas and heat until warmed through.


For the croutons, combine the olive oil, garlic and salt in a small bowl.


Toss with the chopped pita bread.


Bake for 6-8 minutes, until golden and crisp.


Ladle the soup into bowls, top with remaining feta, more mint and pita croutons.



Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons

Servings: 4-6
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes


For the Soup

  • 3 tablespoons extra virgin olive oil
  • 2 medium yellow onions, roughly chopped
  • 2-3/4 cups frozen green peas, divided
  • 1 bunch (about 1 pound) asparagus, trimmed and chopped into 1/2-inch pieces
  • 4 cups low sodium chicken broth
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon honey
  • Heaping 1/2 cup (3 ounces) feta, divided
  • 1-1/2 tablespoons fresh lemon juice, from 1 lemon
  • 1/3 cup chopped fresh mint, plus more for garnish

For the Pita Croutons

  • 1 large pita, split open and cut into 1/2-inch squares
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove
  • 1/4 teaspoon salt


  1. In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft and translucent, 6-7 minutes.
  2. Add 2-1/4 cup of the peas, the asparagus, chicken broth, salt and pepper; increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes, until vegetables are very tender.
  3. Add the honey, 1/3 cup of the feta, lemon juice and mint. Using a hand-held immersion blender, purée the soup until smooth (it's okay to leave it a bit chunky if you like). If you don't have an immersion blender, cool the soup slightly, then purée in a blender in batches. Be sure to leave the hole in the lid open and cover with a kitchen towel to allow the steam to escape. Taste and adjust seasoning with salt, pepper and more lemon if desired.
  4. Add the remaining 1/2 cup of frozen peas and simmer until warmed through. Ladle the soup into bowls and garnish with the remaining feta, mint and pita croutons. Serve hot or cold.

For Pita Croutons

  1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil. In a small bowl, combine the olive oil, garlic and salt. Place the pita bread on the prepared baking sheet. Drizzle the seasoned olive over top and toss until evenly coated. Bake for 6-8 minutes, until golden and crisp.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 289
  • Fat: 16g
  • Saturated fat: 4g
  • Carbohydrates: 28g
  • Sugar: 11g
  • Fiber: 7g
  • Protein: 12g
  • Sodium: 853mg
  • Cholesterol: 13mg

Reviews & Comments

  • 5 stars

    I made this soup exactly as directed and it was delicious! The combination of all the ingredients work well together and the toppings are a great touch. The sweet peas make this soup stand out from other asparagus soups. My husband loved this soup and asked that I add this to my rotation of soups. He will not eat peas so he was shocked to learn that peas are one of the main ingredients.

    - Debbie on April 27, 2017 Reply
  • 5 stars

    I made this last night and my daughter who would never even try asparagus loved it! Wonderful fresh flavor in every bite. The addition of the lemon, mint, honey and feta add so many layers of flavor that all work so well together. I am now addicted to trying every new recipe that comes out on your blog.

    - Trudy Black on March 30, 2017 Reply
  • 5 stars

    I will be serving this at church Wed for soup supper. It’s delicious!

    - Jody Pease on March 23, 2017 Reply
  • 5 stars

    Subtle and complex flavors..we so enjoyed this wonderful soup. The presentation is elegant and definitely adds to the taste. Don’t skip anything. Used Bulgarian feta, could not find the French which I love. Jenn, I am in awe of all these terrific soups you have developed. I am trying everyone of them. Next is the Indian red lentil number…can hardly wait to taste it.

    - Carol on December 6, 2016 Reply
  • 5 stars

    That’s exactly what I hoped it would be – fresh, summery, rich in flavour. good balance of sweet sour and salty. Will surely do it again. Pita croutons are a nice touch. thank you

    - Yusikla on August 8, 2016 Reply
  • 5 stars

    I made this for dinner this evening. My husband enoyed it immensely and asked me let you know how well the flavors and textures are balanced. In addition to the great flavor, I like how easy it is to make!

    - Linda on April 5, 2016 Reply
  • Can you freeze this soup?

    - Donna on March 16, 2016 Reply
    • Yes Donna, this soup should freeze just fine. Hope you enjoy!

      - Jenn on March 18, 2016 Reply
  • The recipe calls for asparagus, trimmed. Does that mean peeled of the outer part?

    - Jim Mitchell on March 13, 2016 Reply
    • Hi Jim, no need to peel the outer part – just trim off the harder woody end of the spears.

      - Jenn on March 13, 2016 Reply
  • I cant wait to make this soup but I have a cupboard full of regular chicken broth and no low sodium broth. Would you please recommend how much of the 1 1/4 tsp salt should be reduced. Thank you

    - Leo on December 17, 2015 Reply
    • Hi Leo, I would suggest cutting the added salt in half and then you can add more to taste as necessary.

      - Jenn on December 18, 2015 Reply
  • 5 stars

    I really enjoyed this soup. Really nice balance of flavours.

    - Linda on August 27, 2015 Reply
  • 5 stars

    Subtly complex and creamy, this soup is rich and satisfying. You’ve provided yet another favorite for our table.

    - Jane on May 24, 2015 Reply
  • 5 stars

    Must tell you your green pea and asparagus with feta and mint soup is wonderful. It’s subtle and yet its complexity is amazing. We used Persian feta which gave it a creamy silky texture.

    - Michael on April 29, 2015 Reply
  • 5 stars

    Yum. I decided to withhold from adding anything after blending since I prefer my soups smooth. It tastes so rich and creamy — it’s hard to believe there’s only a small handful of cheese in the whole pot! Will definitely be keeping this recipe. Thanks!

    - Melissa on April 24, 2015 Reply
  • Thanks for posting this Jennifer. Last week I tried asparagus/pea soup for the first time at a local restaurant and it was very good. It was on my todo list to find a recipe so this is perfect timing.

    - Danita on April 16, 2015 Reply
  • Hi Jen,

    This looks really great. But do you think this can be made without the feta? Or can you suggest some alternatives to feta? Not a fan of the feta…


    - Melissa on April 16, 2015 Reply
    • Hi Melissa, I would substitute another flavorful cheese, like Parmigiano-Reggiano or Pecorino Romano.

      - Jenn on April 16, 2015 Reply
      • Now you’re talking! Fantastic. Thanks!

        - Melissa on April 16, 2015 Reply
  • I can’t wait to make this , especially with the fresh peas and asparagus that will be coming in soon. I can probably give it 5 stars already because Chef Jenns soup recipes are superior!

    - Laura Deitz on April 16, 2015 Reply

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