Print

Fresh Spring Pea and Mint Soup

spring pea and mint soup - featured image
Print Recipe

A vibrant, creamy, and refreshing chilled soup made with sweet spring peas, fresh mint, and a touch of lemon. Perfect for spring gatherings, light dinners, or as a comforting appetizer.

Ingredients

Scale
  • 2 cups (about 10 oz) fresh spring peas or frozen peas, thawed
  • 1 small yellow onion, diced
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 2 cups (2 cups) vegetable stock, low-sodium preferred
  • 1 medium Yukon Gold potato, peeled and diced (about 5 oz)
  • 1 clove garlic, minced
  • 1/4 cup heavy cream (or coconut cream for dairy-free)
  • 1/2 cup fresh mint leaves, loosely packed
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • Optional: extra peas (blanched), crème fraîche or Greek yogurt, toasted pumpkin seeds, microgreens or fresh chives for garnish

Instructions

  1. Peel and dice the potato. Chop the onion and mince the garlic. If using fresh peas, shell them.
  2. Melt butter in a medium saucepan over medium heat. Add onion and garlic, sauté until softened and fragrant (2-3 minutes).
  3. Add diced potato and peas. Stir well to coat with butter.
  4. Pour in vegetable stock. Bring to a gentle boil, then reduce heat and simmer for 10 minutes, until potatoes are fork-tender and peas are bright green. (If using frozen peas, add them in the last 5 minutes.)
  5. Remove pot from heat. Stir in mint leaves and lemon juice.
  6. Carefully transfer soup to a blender (or use an immersion blender). Blend on high until completely smooth and silky. Add cream and blend for another 10 seconds.
  7. Taste and add salt/pepper as needed. For velvety texture, strain through a fine mesh sieve (optional). Pour into a bowl or pitcher, and refrigerate for at least 1 hour until thoroughly chilled.
  8. Ladle into bowls. Garnish with extra peas, crème fraîche, toasted pumpkin seeds, microgreens, or fresh mint. Serve cold.

Notes

For vegan or dairy-free, use olive oil and coconut cream. Don’t overcook peas to preserve color and sweetness. Add mint off the heat to avoid bitterness. Strain for extra silky texture. Chill thoroughly for best flavor. Adjust consistency with cold stock or water if needed. Garnish as desired.

Nutrition

Keywords: spring pea soup, mint soup, chilled soup, creamy pea soup, vegetarian soup, gluten-free soup, easy dinner, spring recipe, healthy soup, potluck recipe

Find it online: https://chrisfeasts.com/fresh-spring-pea-and-mint-soup-recipe-easy-chilled-and-creamy-dinner/