Spring Pea & Mint Soup

Name: Spring Pea & Mint Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4 (as a starter) or 2–3 (as a light main)
Cuisine: Mediterranean
Ingredients: 2 Tbsp olive oil (or 1 Tbsp olive oil + 1 Tbsp butter); 1 leek, white and light-green parts only, thinly sliced and well-rinsed (or 1 small yellow onion, diced); 2 cloves garlic, thinly sliced; 1 small Yukon Gold potato (about 6 oz / 170 g), peeled and diced small; 4 cups (950 ml) chicken or vegetable stock; 4 cups (about 20 oz / 560 g) peas, fresh or frozen; 1/2 tsp kosher salt, plus more to taste; Freshly ground black pepper; 1 packed cup mint leaves, divided (3/4 cup for soup + 1/4 cup for finishing); 1–2 Tbsp fresh lemon juice, to taste; To finish (optional): 2–4 Tbsp plain Greek yogurt or crème fraîche, or a drizzle of good olive oil; Optional garnish: thinly sliced scallions, peas, or lemon zest

User·30 min·Serves 4 (as a starter) or 2–3 (as a light main)

A bright, velvety spring soup that tastes like sweet peas and fresh mint with a gentle lemon lift. It’s quick enough for a weeknight, elegant enough to start a dinner party, and it can be served hot or just warm for a more “springy” feel. A small potato gives body without heaviness; a quick blitz makes it silky. Finish with extra mint and a drizzle of olive oil (or a spoon of yogurt) for a clean, fresh bowl.

spring
soup
quick
vegetarian

30 min total · 10 min prep · 20 min cook

220 kcal · 10g protein · 30g carbs · 7g fat total

Immersion blender or countertop blender

Ingredients

•2 Tbsp olive oil (or 1 Tbsp olive oil + 1 Tbsp butter)
•1 leek, white and light-green parts only, thinly sliced and well-rinsed (or 1 small yellow onion, diced)
•2 cloves garlic, thinly sliced
•1 small Yukon Gold potato (about 6 oz / 170 g), peeled and diced small
•4 cups (950 ml) chicken or vegetable stock
•4 cups (about 20 oz / 560 g) peas, fresh or frozen
•1/2 tsp kosher salt, plus more to taste
•Freshly ground black pepper
•1 packed cup mint leaves, divided (3/4 cup for soup + 1/4 cup for finishing)
•1–2 Tbsp fresh lemon juice, to taste
•To finish (optional): 2–4 Tbsp plain Greek yogurt or crème fraîche, or a drizzle of good olive oil
•Optional garnish: thinly sliced scallions, peas, or lemon zest

Instructions

Build the base

In a medium pot over medium heat, warm the olive oil. Add the leek and a pinch of salt and cook until soft and sweet-smelling, 5–7 minutes; don’t let it brown.

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

Stir in the diced potato, then add the stock. Bring to a gentle simmer and cook until the potato is very tender when pierced, 10–12 minutes.

Cook the peas

Add the peas and simmer just until they’re tender and bright green, 2–4 minutes (frozen peas may take a minute longer). The soup should smell fresh and “green,” not cooked-down.

Blend and finish

Remove the pot from the heat. Add about 3/4 cup of the mint leaves.

Blend until very smooth (immersion blender in the pot, or carefully in a countertop blender). If using a countertop blender, vent the lid and start low to avoid steam pressure.

Return to low heat to warm through if needed. Season with salt and black pepper, then add lemon juice a little at a time until it tastes lively.

Serve

Ladle into bowls and finish with a swirl of yogurt/crème fraîche or a drizzle of olive oil. Top with the remaining mint leaves (torn or thinly sliced).

Notes

Texture control: For a thinner, brothier soup, add a splash more stock after blending; for thicker, simmer 2–3 minutes to reduce. Color tip: Don’t overcook the peas—stop while they’re bright green for the sweetest flavor and best color. Mint: Add most mint off-heat so it stays fresh. Serving: As a starter, pair with a crisp salad; as a light main, serve with crusty bread and a salty cheese on the side. Storage: Refrigerate up to 3 days; reheat gently (don’t boil) to preserve color. Freezing works, but the color dulls slightly; add fresh mint and lemon after reheating.

Ingredients

•2 Tbsp olive oil (or 1 Tbsp olive oil + 1 Tbsp butter)

•1 leek, white and light-green parts only, thinly sliced and well-rinsed (or 1 small yellow onion, diced)

•2 cloves garlic, thinly sliced

•1 small Yukon Gold potato (about 6 oz / 170 g), peeled and diced small

•4 cups (950 ml) chicken or vegetable stock

•4 cups (about 20 oz / 560 g) peas, fresh or frozen

•1/2 tsp kosher salt, plus more to taste

•Freshly ground black pepper

•1 packed cup mint leaves, divided (3/4 cup for soup + 1/4 cup for finishing)

•1–2 Tbsp fresh lemon juice, to taste

•To finish (optional): 2–4 Tbsp plain Greek yogurt or crème fraîche, or a drizzle of good olive oil

•Optional garnish: thinly sliced scallions, peas, or lemon zest