There’s nothing like a bowl of vibrant green, velvety soup to signal the arrival of warmer days, and this Spring Pea and Mint Soup Recipe is exactly that celebration in a bowl. Every spoonful bursts with the sweetness of peas, the lift of mint, and a whisper of lemon that makes the flavors sing. Whether you’re after an easy weeknight dinner or a dazzling starter for brunch, this soup stands out for its simplicity, fresh ingredients, and the way it brings a little spring magic to your kitchen.
Ingredients You’ll Need
The beauty of the Spring Pea and Mint Soup Recipe is that it relies on just a handful of fresh, wholesome ingredients—nothing fancy, just great produce and plenty of flavor. Each component brings its own personality, coming together to make a soup that’s both elegant and deeply comforting.
- Olive oil: Gives the soup a silky base and helps the vegetables release their sweetness as they cook.
- Onion (1 small, chopped): Adds gentle sweetness and creates an aromatic foundation.
- Garlic (1 clove, minced): Infuses the soup with a subtle savory bite that brightens all the flavors.
- Green peas (4 cups, fresh or frozen): The heart of this soup, providing a natural sweetness and beautiful color.
- Vegetable broth (3 cups): The liquid canvas that ties all the ingredients together while keeping it light and fresh.
- Fresh mint leaves (1/2 cup): The hero ingredient for lift and freshness—don’t be shy!
- Salt (1/2 teaspoon): Pulls all the flavors together, making each spoonful sing.
- Black pepper (1/4 teaspoon): Adds a low-key warmth and complexity.
- Heavy cream or coconut cream (1/2 cup, optional): Adds luxurious richness, but the soup is also lovely without it.
- Lemon wedges, for serving: A little squeeze at the end wakes up all those bright flavors.
How to Make Spring Pea and Mint Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and let it soften, stirring occasionally—don’t rush this part! After about 5 to 6 minutes, the onions will become translucent and aromatic. Toss in the minced garlic and let it cook for just one more minute so it doesn’t burn but fills your kitchen with irresistible fragrance.
Step 2: Cook the Peas
Next, it’s pea time! Add the green peas to the pot along with the vegetable broth. Bring everything up to a gentle boil, then reduce the heat and let it simmer for 5 to 7 minutes. You’re looking for peas that are just tender and vibrantly green—overcooking them will dull both the flavor and color.
Step 3: Add Mint and Season
Take the pot off the heat before adding the fresh mint leaves, salt, and black pepper. The residual warmth will very gently wilt the mint, keeping it vivid and giving the soup that signature fresh, grassy note.
Step 4: Blend Until Smooth
Using an immersion blender, blitz the soup directly in the pot until completely smooth. No immersion blender? No worries! Carefully work in batches with a regular blender, just keep a hand on the lid to avoid any hot soup mishaps. The result is a silky, luscious base that’s an absolute treat.
Step 5: Finish with Cream and Reheat
If you’re feeling indulgent, stir in the heavy or coconut cream for an extra level of richness—totally optional but oh-so-good. Put the soup back on the stove just long enough to warm it through (no need to boil). Give it a taste and tweak the salt or pepper if you like.
Step 6: Serve with Lemon
Ladle the hot soup into bowls. Right before serving, offer lemon wedges so everyone can squeeze a bit of juice in—this brightens the whole dish and ties it all together beautifully.
How to Serve Spring Pea and Mint Soup Recipe
Garnishes
The best final flourish for the Spring Pea and Mint Soup Recipe is all about color and contrast. Try a drizzle of cream or coconut cream swirling on top, a scattering of fresh mint leaves, or even a few extra peas for that pop of texture. A zesting of lemon peel looks gorgeous and adds a hint of citrus aroma.
Side Dishes
This soup loves company! Pair it with thick-cut, crusty bread or warm baguette for dunking. A dollop of tangy yogurt on the side can add creaminess and coolness. If you want to make things even greener, serve with a fresh salad of mixed spring greens, thinly-sliced radishes, or some lightly sautéed asparagus.
Creative Ways to Present
Fancy things up by serving your Spring Pea and Mint Soup Recipe in small shot glasses as a cute appetizer at a brunch or garden party. Pour it over a spoonful of cooked quinoa or farro for a heartier meal, or top with microgreens and edible flowers for a truly Instagram-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Let any leftover soup cool to room temperature, then store it in an airtight container in the fridge. The flavors continue to meld and deepen overnight, making it even more delicious the next day. It will keep well for up to three days.
Freezing
This Spring Pea and Mint Soup Recipe freezes beautifully (just hold off on the cream until after defrosting if you want the texture to stay silky). Pour the cooled soup into freezer-safe containers or zip-top bags, leaving a bit of space at the top, and freeze for up to three months. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat the soup in a saucepan over low to medium heat, stirring occasionally. If it looks a bit thick after storage, add a splash of broth or water to loosen it. Avoid boiling, especially if you’ve already stirred in cream, to keep that lovely smooth texture.
FAQs
Can I use frozen peas for this recipe?
Absolutely! Frozen peas are picked and frozen at peak freshness, so you’ll get a sweet, vibrant flavor without any compromise. They make the Spring Pea and Mint Soup Recipe just as delicious and convenient all year round.
Is this soup vegan?
Yes, it can be. Simply use coconut cream instead of heavy cream, or skip the cream altogether—the soup is naturally creamy thanks to the blended peas. It’s packed with flavor on its own.
Can I add other greens to this soup?
Definitely! A handful of fresh spinach or arugula stirred in with the peas boosts nutrition and gives the soup even more green goodness. Just remember that these greens will also impact the final color and taste.
What can I use instead of mint?
If mint isn’t your thing, try fresh basil, tarragon, or chives for a different herbal twist. However, nothing quite matches that classic Spring Pea and Mint Soup Recipe freshness—so if you can, give mint a chance.
How do I make the soup smoother?
For the silkiest texture, blend the soup thoroughly and, if you want to take it up another notch, pour it through a fine-mesh sieve before serving. This little extra step creates a restaurant-worthy finish.
Final Thoughts
There’s just something irresistible about this Spring Pea and Mint Soup Recipe—the way it captures the brightness of the season and turns it into absolute comfort. Whether you’re making it for a quick lunch, a dinner party, or a soothing starter to share, you’ll find yourself coming back to this recipe again and again. Give it a try, and watch those bowls get scraped clean!
Print
Spring Pea and Mint Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Description
This Spring Pea and Mint Soup is a delightful and refreshing dish perfect for welcoming the spring season. The combination of sweet green peas and fresh mint creates a vibrant and flavorful soup that is both comforting and light.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 4 cups fresh or frozen green peas
- 3 cups vegetable broth
- 1/2 cup fresh mint leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream or coconut cream (optional)
- lemon wedges for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 5–6 minutes until softened.
- Add peas and vegetable broth and bring to a boil. Reduce heat and simmer for 5–7 minutes until peas are tender.
- Remove from heat and stir in fresh mint leaves, salt, and pepper.
- Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender and blend carefully.
- Return to the pot and stir in cream if using. Reheat gently over low heat if needed.
- Serve warm, garnished with a drizzle of cream and a squeeze of lemon juice.
Stir in minced garlic and cook for 1 minute.
Notes
Notes:
- For a vegan version, use coconut cream or omit the cream entirely.
- Add a handful of spinach or arugula for extra greens.
- Serve with crusty bread or a dollop of yogurt.
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 15 mg
