Pea and Mint Soup
A vibrant, refreshing, and creamy soup that captures the bright essence of spring in every spoonful.
Ingredients
- •2 tablespoons olive oil
- •1 medium yellow onion, finely chopped
- •2 cloves garlic, minced
- •4 cups frozen green peas, thawed (600g)
- •3 cups vegetable broth (750ml)
- •1 cup fresh mint leaves, packed
- •1/2 cup dairy-free heavy cream or full-fat coconut milk (120ml)
- •1 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •Lemon zest and extra mint leaves for serving
Instructions
- 1
Heat the olive oil in a large pot over medium heat, add the chopped onion, and sauté for 5 to 7 minutes until translucent and soft.
- 2
Add the minced garlic and cook for another minute until fragrant, making sure not to burn it.
- 3
Pour in the vegetable broth and bring the mixture to a gentle boil.
- 4
Add the green peas and cook for 3 to 4 minutes until they are bright green and tender.
- 5
Remove the pot from the heat and stir in the fresh mint leaves, allowing them to wilt in the hot broth for about 2 minutes.
- 6
Carefully transfer the soup to a blender in batches, or use an immersion blender right in the pot, and puree until completely smooth.
- 7
Return the pureed soup to the pot over low heat, stir in the dairy-free cream, and season with kosher salt and black pepper.
- 8
Heat through gently without letting it boil, taste and adjust seasoning if needed, then ladle into bowls and garnish with lemon zest and extra mint.
💡 Chef tips
- For an even fresher flavor, add the mint raw right before blending rather than cooking it in the broth.
- This soup can be made up to 2 days in advance and stored in the refrigerator; reheat gently on the stovetop.
- To keep the soup vibrant green, avoid overcooking the peas and blend immediately after removing from heat.
✅ How it should turn out
The finished soup is a brilliant emerald green with a velvety smooth texture, offering a sweet pea flavor balanced by a refreshing burst of mint and a creamy finish.