Ever looked at those perfect bowls of vibrant green soup on Instagram and thought, “Yeah, that’s definitely not happening in my kitchen”? Well, plot twist—this Spring Pea and Mint Soup is about to make you look like a culinary genius while requiring the effort of approximately half a nap. It’s bright, fresh, and so easy that it almost feels like cheating. But hey, no one needs to know that part.
Why This Recipe is Awesome
Let’s talk about why this soup deserves a spot in your recipe collection. First off, it’s ridiculously simple but looks like something you’d pay $15 for at that farm-to-table restaurant where the servers wear suspenders.
The color alone is worth the minimal effort. We’re talking vibrant, eye-popping green that screams “I am very healthy and also slightly fancy.” It’s basically spring in a bowl.
What I love most about this recipe is its versatility—serve it hot on those still-chilly spring evenings, or chilled on days when the temperature decides to jump straight to summer. Plus, it takes less than 30 minutes from start to finish, which means you can be lounging on your couch with a bowl of something spectacular in the time it would take delivery to arrive.
And the flavor? The combination of sweet peas and bright mint with a touch of lemon creates something so fresh and delightful that you’ll temporarily forget about all those cookies you ate earlier. Balance!
Spring Pea and Mint Soup
Ingredients
- 2 tablespoons olive oil or unsalted butter use oil for vegan version
- 1 medium leek white and light green parts only, chopped (about 1 cup)
- 1 small onion chopped (about 1/2 cup)
- 2 cloves garlic minced
- 4 cups fresh or frozen peas if using fresh, save a few for garnish
- 3 cups vegetable broth chicken broth works too, if not making vegetarian
- 1/4 cup fresh mint leaves plus more for garnish
- 1 tablespoon fresh lemon juice
- 1/4 cup heavy cream or coconut cream optional, omit for vegan
- Salt and freshly ground black pepper to taste
- 2 tablespoons crème fraîche or Greek yogurt for garnish optional
- 2 tablespoons toasted pine nuts or pumpkin seeds for garnish optional
- Extra virgin olive oil for drizzling
Instructions
- Prep your aromatics. Cut the root end and dark green parts off your leek, then slice it in half lengthwise. Rinse between the layers to remove any sand or dirt (leeks are notoriously gritty). Chop the clean leek, onion, and garlic.
- Start the base. Heat olive oil or butter in a medium pot over medium heat. Add the leek and onion with a pinch of salt and cook until soft but not browned, about 5-7 minutes. Add the garlic and cook for another 30 seconds until fragrant.
- Add the stars of the show. Toss in the peas and give everything a good stir to coat with the oil. Pour in the vegetable broth and bring to a simmer. Cook just until the peas are tender, about 3-5 minutes if frozen, 5-8 minutes if fresh. Don't overcook or you'll lose that vibrant green color!
- Work some blender magic. Remove the pot from heat and add the mint leaves and lemon juice. Using an immersion blender, purée the soup until smooth. Alternatively, carefully transfer to a regular blender in batches (be careful blending hot liquids—start slow and hold the lid with a kitchen towel).
- Make it silky. If using cream, stir it in now. For an extra-smooth soup, strain through a fine-mesh sieve, pressing on the solids with a spoon (this step is optional but takes it to restaurant-quality).
- Taste and adjust. Season with salt and pepper. If the soup is too thick, add a splash more broth. If it needs more brightness, add another squeeze of lemon.
- Serve in style. Ladle into bowls and garnish with a dollop of crème fraîche or yogurt, a few reserved peas, fresh mint leaves, toasted nuts or seeds, and a drizzle of good olive oil.
- Chill option. If serving cold, let the soup cool completely, then refrigerate for at least 2 hours or overnight. The flavor actually improves as it sits!
Notes
- Frozen peas work beautifully in this recipe and are often sweeter than out-of-season fresh peas. Save the truly fresh peas for when they’re in peak season.
- For a thicker soup, use less broth initially. You can always thin it later.
- If you’re serving this cold, you might need to adjust the seasoning before serving, as cold temperatures dull flavors.
- No leeks? Use an additional onion or a couple of shallots.
- Save the dark green parts of the leek for making vegetable stock.
- For extra depth of flavor, add a Parmesan rind to the broth while simmering (remove before blending).
- This soup freezes well for up to 3 months—perfect for preserving spring’s bounty.
Calories & Nutritional Info
- Calories: Approximately 200 per serving (without optional garnishes)
- Protein: 8g
- Fat: 7g (more if using cream)
- Carbs: 25g
- Fiber: 7g
- Vitamin C: 60% daily value
- Vitamin A: 25% daily value
- Vitamin K: 30% daily value
- Iron: 15% daily value
- Potassium: 12% daily value
Common Mistakes to Avoid
- Overcooking the peas. This results in a dull, army-green soup instead of that vibrant spring green we’re after. Just cook until tender—they’ll continue to soften slightly from residual heat.
- Skipping the salt in the beginning. Seasoning your aromatics as they cook builds flavor from the ground up.
- Using old mint that’s been wilting in your fridge. Fresh, bright mint is key here—it’s in the title for a reason!
- Boiling after adding cream. This can cause the cream to separate. If using cream, keep the heat low or add it off the heat.
- Not tasting before serving. Always do a final seasoning check. Sometimes a pinch more salt or another squeeze of lemon makes all the difference.
- Blending hot soup with a tight lid. This creates pressure and can lead to soup explosions. Always leave a vent and cover with a kitchen towel.
Alternatives & Substitutions
- Make it vegan: Use olive oil instead of butter and either omit the cream or use coconut cream. Skip the dairy garnishes in favor of a swirl of good olive oil.
- No mint? Try basil, tarragon, or a combination of fresh herbs.
- Boost the protein: Add a can of white beans before blending for a more substantial soup.
- Spice it up: Add a small jalapeño (seeds removed) when cooking the aromatics, or finish with a sprinkle of red pepper flakes.
- Texture variation: Reserve 1/2 cup of the cooked peas before blending, then add them back for a chunkier texture.
- Different garnishes: Try crumbled feta, crispy bacon bits (for non-vegetarians), or garlic croutons.
- Lemon alternative: A splash of white wine vinegar can work if you’re out of lemons.
- Make it fancy: Swirl in some pesto before serving for extra flavor and visual appeal.
FAQs
Can I use dried mint instead of fresh?
You could, but should you? Fresh mint provides that bright, aromatic quality that dried just can’t match. If you must use dried, use only about 1 teaspoon and add it earlier in the cooking process.
Is this soup freezer-friendly?
Absolutely! Freeze it without the cream for best results. When you’re ready to eat, thaw it in the fridge overnight, reheat gently, and add the cream fresh. It’ll keep in the freezer for up to 3 months.
My soup isn’t bright green—what happened?
You probably overcooked the peas. Next time, cook them just until tender and blend immediately. A splash of spinach can help rescue the color in a pinch.
Can I make this ahead for a dinner party?
Yes! In fact, the flavor improves if made a day ahead. Reheat gently before serving, or serve it chilled. Add the garnishes just before serving for the freshest presentation.
What can I serve with this soup?
For a light meal, crusty bread and a simple salad are perfect. For a more substantial dinner, try it as a starter before a main course of fish or chicken. It’s also lovely with a grilled cheese sandwich for a comfort food upgrade.
My blender isn’t very powerful—how do I get a smooth soup?
Blend in smaller batches for longer periods, and definitely strain through a fine-mesh sieve afterward, pressing on the solids to extract as much liquid as possible.
Can I use sugar snap peas or snow peas instead?
You can, though you’ll need to string them first, which adds prep time. The flavor will be slightly different but still delicious. Regular green peas (fresh or frozen) give the creamiest result.
Final Thoughts
This Spring Pea and Mint Soup is one of those rare recipes that manages to be simultaneously impressive, easy, healthy, and delicious. It’s perfect for those days when you want something that feels special without requiring a culinary degree or a full afternoon in the kitchen. Whether served hot with a swirl of cream or chilled on a warm evening, it captures the essence of spring in every spoonful. So go ahead, make this soup and casually mention how you “just threw it together”—your secret is safe with me.
