Light, vibrant, and refreshing, Green Pea and Mint Soup is a springtime favorite that’s just as delightful warm as it is chilled. The natural sweetness of peas pairs beautifully with the cool herbaceousness of fresh mint, all balanced in a silky, creamy broth. It’s quick to prepare, elegant to serve, and a lovely palate cleanser or starter course.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 20 minsTotal Time 35 mins 2 tbsp olive oil or unsalted butter
1 small onion, finely chopped
1 clove garlic, minced
4 cups frozen peas (or fresh, if in season)
3 cups vegetable broth (low-sodium)
½ cup fresh mint leaves, loosely packed
¼ cup heavy cream (optional, or coconut milk for dairy-free)
Salt and white pepper, to taste
Juice of 1/2 lemon (optional, for brightness)
Sauté Aromatics
1
Heat olive oil or butter in a medium saucepan over medium heat.
Add chopped onion and sauté for 5–6 minutes , until soft and translucent.
Add garlic and cook for 1 minute , until fragrant.
Simmer the Peas
2
Add peas and vegetable broth. Bring to a simmer.
Simmer gently for 7–8 minutes , just until peas are tender and vibrant green.
Blend the Soup
3
Remove from heat and let cool slightly.
Add mint leaves and carefully blend using an immersion blender or transfer in batches to a blender.
Blend until smooth and creamy. Return to pot.
Finish and Serve
4
Stir in cream (if using), lemon juice, and season with salt and white pepper to taste.
Reheat gently if needed—do not boil, or mint may lose its flavor.
Serve hot or chill thoroughly for a refreshing cold soup. Garnish with a swirl of cream and a mint sprig.
Tips & Variations
5
Make it vegan: Use olive oil and coconut milk instead of butter and cream.
Elegant presentation: Drizzle with crème fraîche and sprinkle with microgreens.
Chilled version: Best served cold after at least 2 hours in the fridge.
Add complexity: A touch of leeks or scallions adds a deeper aromatic layer.
Ingredients 2 tbsp olive oil or unsalted butter
1 small onion, finely chopped
1 clove garlic, minced
4 cups frozen peas (or fresh, if in season)
3 cups vegetable broth (low-sodium)
½ cup fresh mint leaves, loosely packed
¼ cup heavy cream (optional, or coconut milk for dairy-free)
Salt and white pepper, to taste
Juice of 1/2 lemon (optional, for brightness)
Directions Sauté Aromatics
1
Heat olive oil or butter in a medium saucepan over medium heat.
Add chopped onion and sauté for 5–6 minutes , until soft and translucent.
Add garlic and cook for 1 minute , until fragrant.
Simmer the Peas
2
Add peas and vegetable broth. Bring to a simmer.
Simmer gently for 7–8 minutes , just until peas are tender and vibrant green.
Blend the Soup
3
Remove from heat and let cool slightly.
Add mint leaves and carefully blend using an immersion blender or transfer in batches to a blender.
Blend until smooth and creamy. Return to pot.
Finish and Serve
4
Stir in cream (if using), lemon juice, and season with salt and white pepper to taste.
Reheat gently if needed—do not boil, or mint may lose its flavor.
Serve hot or chill thoroughly for a refreshing cold soup. Garnish with a swirl of cream and a mint sprig.
Tips & Variations
5
Make it vegan: Use olive oil and coconut milk instead of butter and cream.
Elegant presentation: Drizzle with crème fraîche and sprinkle with microgreens.
Chilled version: Best served cold after at least 2 hours in the fridge.
Add complexity: A touch of leeks or scallions adds a deeper aromatic layer.
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