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Creamy Spring Pea Soup with Mint

creamy spring pea soup with mint - featured image

A fresh and comforting creamy spring pea soup with a hint of mint, perfect for a light and satisfying meal celebrating the flavors of spring.

Ingredients

Scale
  • 4 cups fresh or frozen peas (600 grams)
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable broth (960 ml)
  • 1/4 cup fresh mint leaves, chopped (loosely packed)
  • 1/2 cup heavy cream or coconut cream (120 ml)
  • 2 tablespoons olive oil or unsalted butter
  • Salt and pepper to taste
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Dice the onion finely and mince the garlic cloves. Chop the fresh mint leaves roughly and measure out peas and broth. (5 minutes)
  2. Heat 2 tablespoons of olive oil or butter in a large saucepan over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the garlic and sauté for another minute until fragrant.
  3. Stir in the peas, then pour in the vegetable broth. Bring to a gentle boil, then reduce heat and simmer until peas are tender, about 10 minutes.
  4. Remove the pot from heat. Add most of the chopped mint, reserving some for garnish. Using an immersion blender, puree the soup until smooth and creamy. (If using a regular blender, cool slightly and blend in batches.)
  5. Stir in the heavy cream or coconut cream and season with salt and fresh cracked pepper to taste. Add lemon juice if desired. Warm gently over low heat without boiling. (3 minutes)
  6. Ladle soup into bowls and garnish with reserved mint leaves.

Notes

If the soup is too thick after blending, add a splash more broth or water to loosen. Avoid boiling after adding cream to prevent curdling. Fresh mint added before blending preserves flavor; reserve some for garnish. For vegan version, use coconut cream and olive oil instead of butter.

Nutrition

Keywords: spring pea soup, creamy pea soup, pea soup with mint, easy pea soup, vegetarian soup, dairy-free soup, healthy soup, spring recipes