Pea and Mint Soup
A vibrant, refreshing soup that captures the bright essence of spring in every spoonful.
Ingredients
- •2 tablespoons extra virgin olive oil
- •1 medium yellow onion, finely chopped
- •2 cloves garlic, minced
- •4 cups frozen green peas (600g)
- •4 cups vegetable broth (1 liter)
- •1 cup fresh mint leaves, packed
- •1 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •2 tablespoons fresh lemon juice
Instructions
- 1
Heat the olive oil in a medium saucepan over medium heat.
- 2
Add the chopped onion and sauté for 5 to 7 minutes until soft and translucent, avoiding any browning.
- 3
Stir in the minced garlic and cook for 1 minute until fragrant.
- 4
Pour in the vegetable broth and bring the mixture to a gentle boil.
- 5
Add the frozen green peas and cook for about 3 to 4 minutes until they are bright green and tender.
- 6
Remove the pot from the heat and stir in the fresh mint leaves.
- 7
Carefully transfer the hot soup to a blender, working in batches if necessary, and blend on high speed until completely smooth and velvety.
- 8
Pour the blended soup back into the pot, stir in the lemon juice, kosher salt, and black pepper, and gently reheat if needed without letting it boil.
💡 Chef tips
- For a richer texture, you can swirl in a tablespoon of dairy-free coconut cream or regular heavy cream right before serving, depending on your dietary preference.
- To keep the soup intensely vibrant green, do not overcook the peas and blend the soup immediately after adding the mint.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though the bright green color may darken slightly over time.
✅ How it should turn out
The finished soup is a brilliant emerald green with a silky-smooth texture, offering a sweet pea flavor balanced by the refreshing, aromatic kick of fresh mint.