Mint Pea Soup

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 4
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Mint Pea Soup is a delightful blend of bright, fresh flavors that's perfect for any season. Whether you're chasing away the chill of a winter evening or enjoying a light summer lunch, this soup offers a refreshing twist on the classic pea soup.

Ingredients for Mint Pea Soup

Olive oil starts as the base, helping to sauté the onion and garlic to release their flavors. Onion, when sautéed, gives the soup a nice depth and sweetness, while garlic adds a punch of aromatic warmth. Peas are the star of the show, offering a sweet and vibrant foundation. Vegetable broth keeps the soup light and vegetarian-friendly, allowing the peas’ natural flavor to shine through. Mint leaves are what make this soup unique, infusing it with freshness and a hint of coolness. A touch of heavy cream adds a luxurious, velvety texture. Finally, seasoning with salt and pepper brings all the flavors together.

Tips & Tricks

  • If using frozen peas, no need to thaw them first; just toss them in as you would fresh peas.
  • For a vegan version, swap heavy cream for coconut milk or omit it entirely for a lighter soup.
  • Add a pinch of sugar if you want to enhance the natural sweetness of the peas.

Serving Suggestions

This Mint Pea Soup pairs splendidly with a crusty baguette or a warm, buttery croissant. For a full meal, consider serving it alongside a fresh garden salad or a simple grilled cheese sandwich. For a gourmet touch, sprinkle some crumbled feta or goat cheese on top.

Frequently Asked Questions

Can I make this soup ahead of time?
Absolutely! This soup stores well in the fridge for up to 3 days. Just reheat gently before serving, or enjoy it cold.
What if I don’t have fresh mint?
Dried mint can be a substitute but use it sparingly as it's more concentrated. Start with a teaspoon and adjust to taste.

Mint Pea Soup Recipe Walkthrough

Start by heating olive oil in a large pot over medium heat. Once it's shimmering, toss in the chopped onion and let it sauté. You'll want to keep stirring it occasionally until it turns translucent — this should take about 5 minutes. When the onions are ready, add the minced garlic and let it cook for just a minute until it fills your kitchen with its fragrant aroma.

Next, pour in the peas and vegetable broth. Bring this to a boil, then reduce the heat so it simmers gently. Let it cook for about 10 minutes; this will soften the peas and meld the flavors together beautifully.

Remove the pot from the heat and stir in the fresh mint leaves. Now it's time to blend everything together. If you have an immersion blender, use it directly in the pot to puree the soup until it's smooth and velvety. No immersion blender? No problem — carefully transfer the soup in batches to a regular blender, but be cautious of the heat.

Once blended, stir in the heavy cream and season with salt and pepper to taste. You can serve the soup chilled, which makes it a refreshing summer dish, or gently reheat it if you’re looking for something warm and cozy. Don't forget to serve with lemon wedges for a zesty garnish that brightens up every spoonful.

Why You'll Love This Recipe

  • Quick and easy to make — perfect for busy weeknights.
  • Uses simple, fresh ingredients you probably already have on hand.
  • Can be served hot or chilled, making it versatile for any weather.
  • The fresh mint adds an unexpected and delightful flavor twist.

Ingredients

2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups fresh or frozen peas
4 cups vegetable broth
1 cup fresh mint leaves
Salt to taste
Pepper to taste
1/2 cup heavy cream
Lemon wedges for garnish

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the peas and vegetable broth to the pot, bring to a boil, then reduce heat and simmer for 10 minutes.
5. Remove the pot from heat and stir in the fresh mint leaves.
6. Use an immersion blender to puree the soup until smooth and velvety.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Serve chilled or reheat gently if serving warm. Garnish with lemon wedges.

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