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Creamy Pea and Mint Soup

This vibrant, velvety soup combines fresh peas with bright mint, pureed until smooth for a refreshing springtime dish. The process involves gently sautéing aromatics, simmering the peas in vegetable broth, and blending to achieve a silky texture. Finished with a touch of cream or coconut milk, it boasts a luminous green color and a garden-fresh flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Fresh & Spring
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small yellow onion finely chopped
  • 2 cups frozen peas or fresh peas if available
  • 4 cups vegetable broth
  • a handful fresh mint leaves gently bruised and chopped
  • 1-2 tablespoons cream or coconut milk for finishing
  • to taste lemon juice or lime/vinegar

Equipment

  • Large saucepan
  • Immersion blender or regular blender
  • Small sauté pan
  • Ladle
  • Knife and chopping board

Method
 

  1. Heat the olive oil in a large saucepan over medium heat until shimmering and fragrant.
  2. Add the finely chopped onion and a pinch of salt, cooking gently until translucent and sweet-smelling, about 5-7 minutes.
  3. Stir in the frozen peas and cook for another 2 minutes, allowing them to warm and release their sweet aroma.
  4. Pour in the vegetable broth, bringing the mixture to a gentle simmer. Cook for 8-10 minutes until the peas are tender and the broth is infused with their flavor.
  5. Gently bruise the mint leaves to release their oils, then chop roughly and set aside.
  6. Add the mint to the soup, cooking for another 1-2 minutes to let the aroma blossom, then turn off the heat.
  7. Use an immersion blender directly in the saucepan to blend the soup until it’s silky smooth, or carefully transfer to a blender in batches, blending until velvety.
  8. Return the blended soup to low heat and stir in the cream or coconut milk. Taste and add lemon juice, salt, and pepper to brighten and season.
  9. Allow the soup to rest for a couple of minutes to meld the flavors, then ladle into bowls.
  10. Garnish with a small sprig of mint or a drizzle of olive oil, and serve hot with crusty bread if desired.

Notes

For a dairy-free version, substitute coconut milk. Adjust lemon and seasoning to taste, and enjoy the fresh, bright flavor of this simple spring soup.