Green Pea Soup
A vibrant, naturally sweet, and comforting soup made with tender green peas and fresh aromatic herbs.
Ingredients
- •2 tablespoons olive oil
- •1 medium yellow onion, diced
- •2 cloves garlic, minced
- •4 cups vegetable broth (1 liter)
- •4 cups frozen green peas (600g)
- •1 medium potato, peeled and diced
- •1/2 cup fresh mint leaves
- •1 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •1/2 cup dairy-free coconut cream or plain soy cream (optional, for serving)
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the diced onion and sauté for about 5 minutes until translucent and soft.
- 3
Stir in the minced garlic and cook for 1 minute until fragrant.
- 4
Pour in the vegetable broth, add the diced potato, and bring to a boil.
- 5
Reduce the heat, cover, and simmer for 15 minutes until the potatoes are completely tender.
- 6
Add the frozen green peas and fresh mint leaves, cooking for just 3 to 4 minutes so the peas stay bright green.
- 7
Remove the pot from the heat and use an immersion blender to puree the soup until completely smooth.
- 8
Season with salt and black pepper to taste, and stir in the cream if using before serving warm.
💡 Chef tips
- Use frozen peas rather than canned for the brightest green color and freshest sweet flavor.
- Add the mint at the very end of cooking and do not overboil it to preserve its fresh herbal notes.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished soup is exceptionally smooth and velvety, with a vibrant emerald-green color, a fresh herbal aroma of mint, and a naturally sweet and savory flavor.