Classic Green Pea Soup
A vibrant, silky, and refreshing soup that captures the essence of spring with every spoonful.
Ingredients
- •2 tablespoons extra virgin olive oil
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •4 cups frozen green peas (about 500g)
- •3 cups vegetable broth
- •1/2 cup fresh mint leaves, packed
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1 tablespoon fresh lemon juice
Instructions
- 1
Heat the olive oil in a large pot over medium heat and sauté the onion until translucent and soft, about 5-7 minutes.
- 2
Add the minced garlic and cook for another minute until fragrant, being careful not to brown it.
- 3
Pour in the vegetable broth and bring the mixture to a gentle boil.
- 4
Add the frozen peas, return to a simmer, and cook for 5 minutes until the peas are tender and bright green.
- 5
Remove the pot from the heat and stir in the fresh mint leaves.
- 6
Using an immersion blender, carefully puree the soup until completely smooth. If using a standard blender, work in batches and be cautious with the hot liquid.
- 7
Stir in the lemon juice, salt, and pepper, then taste and adjust seasoning as needed.
- 8
Serve immediately while hot, or chill for a refreshing cold soup.
💡 Chef tips
- For an extra velvety texture, pass the pureed soup through a fine-mesh sieve before serving.
- If you prefer a creamier soup without dairy, add 1/4 cup of full-fat canned coconut milk or raw cashews before blending.
- This soup stores perfectly in an airtight container in the refrigerator for up to 3 days or can be frozen for up to 2 months.
✅ How it should turn out
The finished soup should be a brilliant, vibrant green color with a smooth, velvety texture and a bright, herbaceous flavor profile.