If you’re craving something outrageously fresh and vibrantly green, look no further than this Spring Pea and Mint Soup Recipe! This soup dazzles with a naturally sweet taste from green peas and a cooling note of mint. Whether you’re serving it as a silky appetizer or a light lunch, it brings a little joy to every spoonful. Best of all, it’s a breeze to prepare and just as wonderful warm as it is chilled for those balmy days.

Spring Pea and Mint Soup Recipe - Recipe Image

Ingredients You’ll Need

This Spring Pea and Mint Soup Recipe relies on just a handful of essentials, each one adding its own magic: bright peas, aromatic onion and garlic, and the starring duo of mint and lemon to make everything pop. Don’t skip or substitute unless you have to—each ingredient is key to the soup’s gorgeous color, flavor, and satiny texture!

Olive oil: Adds body and a hint of fruitiness as the base for sautéing.
Onion (1 small, chopped): Lends a subtle sweetness and depth to every spoonful.
Garlic (1 clove, minced): Brightens the soup with its gentle punch—just one clove is perfect.
Fresh or frozen green peas (4 cups): Peas are the springtime stars, packing sweetness, bright color, and creaminess.
Vegetable broth (3 cups): Provides a savory foundation and keeps the soup vegetarian-friendly.
Salt (½ tsp): Enhances all the other flavors without overpowering the fresh, natural taste.
Black pepper (¼ tsp): Adds just the right touch of warmth on the finish.
Fresh mint leaves (½ cup, loosely packed): The signature herby uplift that defines this soup!
Plain Greek yogurt or heavy cream (½ cup, optional): For those who want their soup extra creamy—totally optional, but delightful.
Lemon wedges (for serving): A bright squeeze of lemon wakes up the entire bowl just before serving.

How to Make Spring Pea and Mint Soup Recipe

Step 1: Sauté the Aromatics

Begin by warming up the olive oil in a big soup pot over medium heat. Once it’s shimmering, add your chopped onion. Let those little pieces soften and sweeten for about 4 to 5 minutes. When they’re translucent and smell heavenly, stir in the garlic and cook just a minute longer—no more, or it can burn! This short step builds a lovely, savory foundation for your Spring Pea and Mint Soup Recipe.

Step 2: Add the Peas and Broth

Now pour in your fresh or frozen peas and the vegetable broth. If you’re using frozen peas, there’s no need to thaw them first—they’ll cook quickly anyway. Crank up the heat and bring everything to a cheerful boil. Once boiling, lower the heat and let it all bubble gently for 5 to 7 minutes, just until the peas are bright green and tender.

Step 3: Add the Mint and Puree

Take the pot off the heat, then add your fresh mint leaves. The residual warmth is all mint needs to release its aroma without dulling the color. Using an immersion blender right in the pot (or transferring everything carefully to a stand blender in batches), puree until your soup is creamy, dreamy, and incredibly green. This is the moment your Spring Pea and Mint Soup Recipe really comes alive!

Step 4: Stir in Yogurt or Cream and Season

If you want your soup extra velvety and a little more luscious, stir in Greek yogurt or heavy cream right after blending. Give it all a good stir so it’s well mixed. Taste, then season with salt and black pepper until it tastes just right: bright, herby, and savory all at once.

Step 5: Serve with Lemon

Reheat the soup gently as needed, but don’t let it boil after adding dairy. Ladle into bowls and finish with a generous squeeze of fresh lemon juice just before serving. Whether served warm or chilled, every bowl bursts with spring flavor that’s as beautiful to look at as it is to eat.

How to Serve Spring Pea and Mint Soup Recipe

Garnishes

This soup looks gorgeous with a swirl of yogurt or cream, extra mint leaves, a sprinkle of cracked black pepper, or even a few whole peas dropped on top. A little lemon zest adds bright yellow specks for visual appeal—a finishing touch that makes your Spring Pea and Mint Soup Recipe look as fresh as it tastes.

Side Dishes

For a cozy meal, serve with hunks of crusty baguette, warm sourdough toast, or crackers. If you’re feeling fancy, a crisp green salad with a lemon vinaigrette pairs beautifully. For a heartier option, I love griddled cheese sandwiches or savory scones alongside this fresh, herbaceous soup.

Creative Ways to Present

This soup is a showstopper served in clear mugs, petite tea cups for a party, or shot glasses as an amuse-bouche. Drizzle a little olive oil on top for shine, or serve chilled in small bowls as part of a summer luncheon spread. However you share it, the Spring Pea and Mint Soup Recipe never fails to impress with its color and fragrance.

Make Ahead and Storage

Storing Leftovers

Once the soup has cooled, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. If you’ve added yogurt or cream, give everything a good stir before reheating or serving chilled, as the dairy can sometimes separate a bit.

Freezing

For longer storage, you can freeze this soup before you add any dairy. Simply pour the cooled, pureed soup into freezer-safe containers, leaving a little room for expansion, and freeze for up to 2 months. When ready to use, thaw in the fridge overnight and then reheat gently, stirring in yogurt or cream just before serving if you wish.

Reheating

To reheat, pour the soup into a saucepan and warm gently over low heat until hot. Avoid boiling if the soup contains yogurt or cream, as they can curdle at high heat. If the soup seems thick after storage, add a splash of broth or water to loosen the consistency before serving.

FAQs

Can I use frozen peas for the Spring Pea and Mint Soup Recipe?

Absolutely! Frozen peas are picked at peak freshness and work perfectly here. There’s no need to thaw in advance—just toss them straight in for that bright green flavor and color.

Is this recipe vegan?

It’s vegan as written if you skip the Greek yogurt or heavy cream at the end, or use a plant-based alternative instead. The soup is naturally rich and creamy even without the added dairy.

Can I make this soup ahead of time?

Yes, you can prepare the soup up to 2 days in advance. Store it in the fridge, and add any garnishes, yogurt, or cream just before serving for the best texture and color.

Can I serve the Spring Pea and Mint Soup Recipe chilled?

Definitely! This soup is just as wonderful served chilled as it is warm—perfect for those hot days when you want something refreshing and light.

What can I use instead of mint?

Fresh basil is a lovely alternative if you’re out of mint, though it does create a different flavor profile. Parsley works in a pinch, or simply omit the herbs for a pure pea soup.

Final Thoughts

I can’t say enough good things about this Spring Pea and Mint Soup Recipe—it’s fresh, nourishing, and absolutely bursting with the flavors of early sunshine and garden herbs. Give it a try, and I guarantee it’ll become a seasonal favorite you look forward to year after year!

Spring Pea and Mint Soup Recipe

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4.5 from 15 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A delightful and refreshing Spring Pea and Mint Soup that is perfect for any season. This vibrant green soup is packed with the fresh flavors of peas and mint, creating a light and healthy dish that can be enjoyed warm or chilled.

Ingredients

Scale

Soup:

1 tbsp olive oil
1 small onion (chopped)
1 garlic clove (minced)
4 cups fresh or frozen green peas
3 cups vegetable broth
½ tsp salt
¼ tsp black pepper
½ cup fresh mint leaves (loosely packed)
½ cup plain Greek yogurt or heavy cream (optional for creaminess)

Serving:

lemon wedges (for serving)

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Instructions

Heat the Olive Oil: Heat olive oil in a large pot over medium heat.
Cook Onion and Garlic: Add chopped onion and cook until softened, then stir in minced garlic and cook until fragrant.
Add Peas and Broth: Add peas and vegetable broth. Bring to a boil, then simmer until peas are tender.
Blend: Remove from heat, stir in mint leaves, and puree the soup with an immersion blender or in batches in a blender until smooth.
Finish and Serve: Return soup to the pot, stir in Greek yogurt or cream, season with salt and pepper, reheat if needed, and serve warm or chilled with lemon wedges.

Notes

For a vegan version, skip the yogurt or use a dairy-free alternative.
This soup can be served warm in spring or chilled in summer as a refreshing appetizer.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Soup
Method: Stovetop
Cuisine: British