Creamy Spring Pea Soup with Mint Easy Homemade Recipe for Fresh Flavor

Let me tell you, the first time I stirred a pot of this creamy spring pea soup with mint, the smell alone stopped me in my tracks. The vibrant green color, the hint of sweet peas mingling with fresh mint, and that silky smooth texture—it’s honestly like spring in a bowl. I remember standing there, spoon in hand, the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make pea soup with whatever was fresh in the garden. This recipe is my grown-up spin on that nostalgic comfort, brightened up with fresh mint for a little twist. I stumbled upon it on a rainy weekend when I needed something light but comforting, and honestly, I wish I’d discovered it years ago. Since then, it’s become a staple in my kitchen.

My family couldn’t stop sneaking bowls from the pot, and I can’t really blame them—it’s dangerously easy to make and delivers pure, nostalgic comfort. You know what? This creamy spring pea soup with mint is perfect for brightening up your Pinterest cookie board or serving as a sweet treat for your kids after a long day. It’s also fantastic for potlucks or a light starter when you want something fresh but satisfying. Tested multiple times in the name of research, of course, it has earned its place at family gatherings and cozy dinners alike.

Why You’ll Love This Recipe

Honestly, this creamy spring pea soup with mint isn’t just any soup—it’s that fresh, wholesome flavor combo that keeps you coming back for more. Here’s why it stands out:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Spring: A light, refreshing dish that celebrates the best of the season’s peas and herbs.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—plus, it’s naturally vibrant and inviting.
• Unbelievably Delicious: The creamy texture combined with the zing of mint makes it next-level comfort food without the heaviness.

This recipe is a little different because it balances the sweetness of fresh peas with just the right hint of mint, without overpowering the palate. I blend the peas until ultra-smooth and finish with a touch of cream (or coconut cream if you prefer dairy-free) for a luscious finish. It’s comfort food reimagined—lighter, faster, but with the same soul-soothing satisfaction you want on a chilly spring evening. Plus, it’s impressively easy to whip up when friends drop by unexpectedly.

What Ingredients You Will Need

This creamy spring pea soup with mint uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll want to have on hand:

• Fresh or frozen peas: About 4 cups (600 grams) – fresh peas give the best flavor, but frozen works great year-round.
• Yellow onion: 1 medium, diced – adds gentle sweetness and depth.
• Garlic cloves: 2, minced – for that subtle aromatic kick.
• Vegetable broth: 4 cups (960 ml) – I prefer a low-sodium brand like Imagine for balanced flavor.
• Fresh mint leaves: 1/4 cup (loosely packed), chopped – the star herb that brightens the soup.
• Heavy cream or coconut cream: 1/2 cup (120 ml) – adds the creamy texture; use coconut cream for dairy-free.
• Olive oil or unsalted butter: 2 tablespoons – for sautéing and richness.
• Salt and pepper: To taste – fresh cracked pepper works best.
• Lemon juice: 1 tablespoon (optional) – a splash to lift the flavors.

For best results, look for firm, sweet peas and fresh mint with bright green leaves. If fresh mint isn’t available, frozen mint can be substituted, but add it later in the cooking process to keep the flavor fresh. You can also swap vegetable broth for chicken broth if you prefer a richer base. For a vegan version, coconut cream and olive oil are your friends here.

Equipment Needed

• Large saucepan or pot: At least 4-quart size to hold all ingredients comfortably.
• Blender or immersion blender: Essential for achieving that silky smooth texture; I use an immersion blender because it’s quick and easy to clean.
• Chef’s knife and cutting board: For chopping onions, garlic, and mint.
• Measuring cups and spoons: For accuracy, especially with liquids and seasoning.

If you don’t have an immersion blender, a regular blender works fine—just be careful when transferring hot soup. I once tried using a food processor, but it didn’t get quite as smooth, so I wouldn’t recommend it. For budget-friendly options, any basic blender will do as long as it’s powerful enough to puree peas well.

Preparation Method

1. Prep your ingredients: Dice the onion finely and mince the garlic cloves. Chop the fresh mint leaves roughly but keep them ready. Measure out peas and broth. (5 minutes)
2. Sauté aromatics: Heat 2 tablespoons of olive oil or butter in your saucepan over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Toss in the garlic and sauté for another minute until fragrant. Watch carefully so the garlic doesn’t burn—it should smell sweet, not bitter. (6 minutes)
3. Add peas and broth: Stir in the peas, then pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce heat and simmer until the peas are tender, about 10 minutes. You’ll notice the bright green color intensifying as it cooks. (12 minutes)
4. Blend the soup: Remove the pot from heat. Add most of the chopped mint, reserving a small handful for garnish. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. (If using a regular blender, cool slightly and blend in batches.) The soup should be thick but pourable. (5 minutes)
5. Finish with cream and seasoning: Stir in the heavy cream or coconut cream and season with salt and fresh cracked pepper to taste. Add a squeeze of lemon juice if you want a little brightness. Warm the soup gently over low heat—don’t boil after adding cream—or the soup might separate. (3 minutes)
6. Serve: Ladle into bowls and garnish with reserved mint leaves for that fresh pop of color and flavor. (2 minutes)

Pro tip: If the soup feels too thick after blending, add a splash more broth or water to loosen it. The texture should be silky but not watery. Also, taste and adjust seasoning before serving—you might find a pinch more salt or pepper makes all the difference.

Cooking Tips & Techniques

Getting that perfect creamy spring pea soup with mint is mostly about timing and blending. Here are a few things I’ve learned through trial and error:

• Don’t overcook the peas: They cook quickly, and overcooking can dull their bright green color and fresh flavor. Aim for tender but still vibrant peas.
• Sauté the aromatics gently: Low and slow onion cooking brings out sweetness without browning or burning, which can add bitterness.
• Blend until silky: Use an immersion blender and blend thoroughly; lumps can ruin the smooth mouthfeel. I sometimes blend a little extra time to get that perfect velvety texture.
• Be cautious with cream: Adding cream too early or boiling after cream is added can make the soup curdle. Warm gently at the end to combine flavors.
• Fresh mint last: Adding most mint before blending preserves flavor, but save some fresh leaves for garnish to add a burst of brightness.

Honestly, the first few times I made this soup, I skipped the lemon juice and it felt flat—now I always add a squeeze for that subtle lift. Also, multitask by prepping your ingredients while the peas cook; it saves time and keeps the process smooth.

Variations & Adaptations

This creamy spring pea soup with mint is flexible and open to your own spin. Here are some ways I’ve played with it:

• Vegan version: Swap heavy cream for coconut cream or cashew cream to keep it dairy-free and just as creamy.
• Seasonal twist: In summer, try adding fresh basil or tarragon instead of mint for a different herbal note.
• Protein boost: Stir in a spoonful of plain Greek yogurt or silken tofu after blending for extra creaminess and protein.
• Spicy kick: Add a pinch of crushed red pepper flakes or a drizzle of chili oil to the finished soup if you like a little heat.
• Different cooking methods: You can also make this in a slow cooker—sauté onions and garlic first, then add peas, broth, and cook on low for 3 hours before blending.

I once tried swapping peas for edamame for a nutty flavor, and it was surprisingly delicious, though a bit less sweet. Feel free to experiment—you might find a new favorite twist!

Serving & Storage Suggestions

This creamy spring pea soup with mint tastes best served warm, but not too hot—around 130-140°F (55-60°C) is perfect to appreciate the fresh flavors. I like to garnish with a sprig of fresh mint and a drizzle of good olive oil for a little shine.

Pair it with crusty bread or a light salad for a simple, satisfying meal. It also goes well with a crisp white wine or a refreshing iced tea on a sunny afternoon.

To store, cool the soup completely, then transfer to an airtight container. It keeps well in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 2 months. When reheating, thaw overnight in the fridge and warm gently on the stove, stirring occasionally to keep the texture creamy.

Flavors actually deepen after a day or two in the fridge, so leftovers are often even better than fresh. Just be sure to add a splash of broth or cream when reheating if it thickens too much.

Nutritional Information & Benefits

This creamy spring pea soup with mint is a light yet nourishing dish. A typical serving (about 1 cup/240 ml) contains roughly 150-180 calories, depending on whether you use dairy or coconut cream. It’s low in fat and packed with plant-based protein and fiber from the peas, making it filling without weighing you down.

Peas are a great source of vitamin C, vitamin K, and manganese, while fresh mint supports digestion and adds antioxidants. The soup is naturally gluten-free and can be dairy-free if you swap cream for a plant-based alternative.

From a wellness perspective, this soup offers a fresh, clean taste with ingredients that are easy on the stomach and easy to digest. It’s a wholesome way to sneak more greens into your day without fuss.

Conclusion

All in all, this creamy spring pea soup with mint is a recipe you’re going to want to bookmark. It’s fresh, easy, and just downright delicious—perfect for anyone craving a light but satisfying meal that feels like a warm hug. Customize it with your favorite herbs or cream alternatives, and make it your own.

I love how this soup brings a little garden magic to the table, and I hope it finds a spot in your recipe collection too. If you give it a try, please drop a comment below—I’d love to hear how you made it your own or any tweaks you discover. Share it with friends who need a fresh, wholesome pick-me-up!

FAQs About Creamy Spring Pea Soup with Mint

Can I use frozen peas instead of fresh?

Absolutely! Frozen peas work wonderfully and make this soup an easy year-round option. Just add them straight to the pot without thawing.

Is this soup suitable for vegans?

Yes, just swap the heavy cream for coconut cream or another plant-based cream, and use olive oil instead of butter if you prefer.

How do I store leftover soup?

Cool completely, then refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently on the stove with a splash of broth or cream.

Can I make this soup ahead of time?

Definitely! It tastes even better the next day when the flavors meld. Just reheat gently before serving.

What can I serve with this soup?

It pairs nicely with crusty bread, a simple salad, or light sandwiches. A crisp white wine or iced tea also complements the fresh flavors beautifully.

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