There’s just something so fresh and feel-good about this soup—it’s like springtime in a bowl! When the day calls for something light, bright, and a little elegant without any stress, I turn to this silky Pea and Mint Soup. It’s simple enough for a solo lunch, but fancy enough to serve at a brunch with friends. Let’s make something green and gorgeous together.
Why You’ll Love This Recipe
Back in my personal chef days, this soup was my secret weapon for impressing clients with minimal effort. It’s got flavor, flair, and takes almost no time—basically a kitchen win across the board.
- Fresh, herbaceous, and full of flavor
- Ready in under 30 minutes
- Perfect served warm or chilled
- Beautifully vibrant presentation
- Easy to make ahead for hosting
Ingredients Breakdown
Essentials
- 2 tablespoons olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups frozen peas
- 3 cups vegetable broth (or chicken broth)
- 1/2 cup fresh mint leaves
- Salt and pepper to taste
- 1/2 cup heavy cream (optional, for richness)
- Juice of 1/2 lemon
Pro Tips
- Use fresh peas when they’re in season for an ultra-sweet flavor.
- No fresh mint? A small pinch of dried mint works—but fresh makes it sing.
- Swap in leeks for onion for a milder base.
Step-by-Step Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until soft, about 4–5 minutes. Add the garlic and cook for 1 more minute.
- Add peas and broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Remove from heat. Stir in mint, lemon juice, salt, and pepper.
- Using an immersion blender (or in batches in a regular blender), puree the soup until smooth. Return to pot if needed.
- Stir in cream if using, and reheat gently. Taste and adjust seasoning.
- Serve warm or let it chill in the fridge—either way, it’s delightful!
Chef’s Tips and Tricks
- Don’t boil the mint—it turns bitter. Add it after cooking for the freshest flavor.
- For an extra smooth texture, strain the soup through a fine mesh sieve after blending.
- Brighten it up with a swirl of yogurt or a drizzle of lemon oil before serving.
Recipe Variations and Serving Suggestions
- Add a handful of spinach or arugula for extra greens.
- Top with crispy pancetta, toasted pine nuts, or croutons for texture.
- Serve as a starter with crusty bread or as a main with a grilled cheese sandwich.
- Make it vegan using olive oil and skipping the cream—or use coconut milk for creaminess.
FAQs
Can I use fresh peas instead of frozen?
Absolutely—if you have them! Just blanch them before using.
How long does this soup keep?
Up to 4 days in the fridge in a sealed container. It also freezes beautifully for up to 2 months.
Can I serve this cold?
Yes! This soup is delicious chilled, especially in the warmer months. Let it cool, then refrigerate before serving.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 2 tablespoons olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups frozen peas
- 3 cups vegetable broth
- 1/2 cup fresh mint leaves
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Juice of 1/2 lemon
Instructions:
- Heat oil in a pot over medium heat. Add onion and cook until soft. Add garlic and cook 1 more minute.
- Add peas and broth. Simmer 10 minutes. Remove from heat.
- Stir in mint, lemon juice, salt, and pepper. Blend until smooth.
- Stir in cream if using. Reheat gently and serve warm or chilled.
Nutrition: 180 calories per serving
If you try this Pea and Mint Soup, I’d love to hear what you think! Leave a comment below, snap a photo and tag me on Instagram @thekitchensaid—your creations always make my day!
