Minted Pea Soup (Bright & Silky)

Name: Minted Pea Soup (Bright & Silky)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Cuisine: Modern European
Ingredients: 1 tbsp olive oil; 1 small yellow onion, finely chopped; 2 cloves garlic, thinly sliced; 3 1/2 cups (about 500 g) frozen peas; 3 cups vegetable broth (or chicken broth); 1/2 tsp kosher salt, plus more to taste; 1/4 tsp black pepper; 1/2 cup loosely packed fresh mint leaves, plus more for serving; 2 tbsp lemon juice (about 1 lemon), plus more to taste; 1/4 cup plain Greek yogurt or crème fraîche (optional, for serving); Olive oil or good butter, for drizzling (optional)

User

This minted pea soup is spring-green, lightly sweet, and ultra-fresh—perfect as a quick weeknight starter or a light lunch with crusty bread. Frozen peas make it fast, while a short simmer keeps the flavor vivid. Fresh mint adds lift without tasting like toothpaste, and a quick blend turns it silky. Serve it hot with a drizzle of olive oil, or chill it for a refreshing warm-weather soup.

soup
spring
quick
vegetarian
gluten-free

25 min total · 10 min prep · 15 min cook

Serves 4

180 kcal · 8g protein · 26g carbs · 6g fat total

Immersion blender or countertop blender

Ingredients

Instructions

Cook the base

Warm the olive oil in a medium pot over medium heat. Add the onion and a pinch of salt and cook until soft and translucent, 6–8 minutes (no browning).

Add the garlic and cook 30–45 seconds, just until fragrant.

Simmer briefly

Add the peas, broth, 1/2 tsp salt, and pepper. Bring to a lively simmer and cook 3–5 minutes, just until the peas are heated through and bright green.

Blend and brighten

Turn off the heat. Stir in the mint and let it wilt 30 seconds.

Blend until very smooth (immersion blender in the pot, or carefully in a countertop blender). If using a countertop blender, vent the lid and cover with a towel.

Stir in the lemon juice. Taste and adjust with more salt and lemon until it tastes “snappy” and fresh.

Serve

Ladle into bowls and finish with a swirl of yogurt/crème fraîche and a drizzle of olive oil (or a small knob of butter). Garnish with a few torn mint leaves.

Tip: For an extra-silky texture, pass the soup through a fine-mesh sieve after blending.

Tip: If the soup tastes flat, it usually needs more salt or a touch more lemon—not more mint.

Notes

Mint: Spearmint is classic; use less peppermint if that’s what you have (it’s more intense). Broth: Vegetable keeps it clean; chicken broth makes it rounder. To make it vegan, skip yogurt and finish with olive oil; a spoon of coconut yogurt also works. Storage: Refrigerate 3 days; reheat gently to preserve the green color (avoid hard boiling). Freezes well up to 2 months; thaw overnight in the fridge. If serving chilled, add an extra splash of lemon before serving.