Why You’ll Love This Recipe
This soup is simple to make yet bursting with fresh flavors. The sweet, bright green peas are complemented by the cooling, fragrant mint, creating a refreshing taste that’s perfect for spring or summer. It’s also an incredibly versatile dish—you can serve it hot or cold, and it’s just as beautiful as it is delicious. Whether you serve it for a family meal or at a dinner party, it’s sure to impress!
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 tablespoons butter
- 4 green onions, chopped
- 1 pound frozen or fresh green peas
- 2 ½ cups vegetable broth or stock
- 3 tablespoons chopped fresh mint leaves
- 2 ½ cups milk
- Salt and freshly ground black pepper to taste
- 1 pinch white sugar (optional)
- ½ cup light whipping cream
- 2 sprigs fresh mint leaves for garnish
directions
- Prepare the vegetables: Melt the butter in a large saucepan or Dutch oven over low heat. Add the chopped green onions and cook until softened, but not browned, about 3–4 minutes.
- Cook the soup: Stir in the peas, vegetable stock, and chopped fresh mint. Increase the heat to medium and bring the mixture to a boil. Once boiling, reduce the heat back to low, cover, and let it simmer for about 30 minutes. If using frozen peas, 15 minutes will be sufficient.
- Blend the soup: Using a large slotted spoon, remove about 3 tablespoons of peas and set them aside for garnish. Pour the soup into a blender or food processor, add the milk, and puree until smooth.
- Season: Season the soup with salt and pepper to taste. If desired, stir in a pinch of white sugar to balance the flavors.
- Chill: Allow the soup to cool to room temperature, then refrigerate until chilled, about 1 hour.
- Serve: Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light whipping cream into each bowl, then garnish with the reserved peas and fresh mint sprigs.
Servings and timing
- Servings: 4
- Prep time: 5 minutes
- Cook time: 35 minutes
- Additional time: 1 hour (for chilling)
- Total time: 1 hour 40 minutes
Variations
- Vegan version: Use plant-based butter and swap the milk and cream for coconut milk or any non-dairy milk for a dairy-free option.
- Herb variations: Add other fresh herbs like basil, parsley, or thyme for a slightly different flavor profile.
- Spicy twist: Add a minced jalapeño or a pinch of red pepper flakes for a little heat.
- Chunky soup: For a heartier texture, skip the blender and mash some of the peas with a potato masher to keep a bit of texture in the soup.
storage/reheating
- Storage: Store the soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: This soup freezes well. Let it cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months, then thaw overnight in the refrigerator before reheating.
- Reheating: Reheat the soup gently on the stovetop over low heat, adding a splash of milk or broth to adjust the consistency if needed.
FAQs
1. Can I use fresh peas instead of frozen?
Yes, fresh peas will work perfectly in this recipe! Just make sure to cook them until tender, as they may need slightly less time than frozen peas.
2. How can I make the soup spicier?
Add a chopped jalapeño or a pinch of cayenne pepper to give the soup a spicy kick.
3. Can I serve this soup hot?
Yes, while this soup is traditionally served cold, you can also enjoy it warm if you prefer. Simply skip the chilling step and serve right after blending.
4. Can I make this soup ahead of time?
Yes, this soup can be made ahead of time. Just store it in the refrigerator, and it will taste just as good the next day.
5. Can I make this soup smoother?
If you prefer a smoother texture, blend the soup for a little longer or strain it after blending to remove any larger bits of peas or mint.
6. Can I add cream instead of whipping cream?
Yes, you can use regular heavy cream instead of light whipping cream, though the texture will be richer.
7. How can I make this soup vegan?
For a vegan version, use coconut milk or any plant-based milk instead of dairy milk and sour cream, and use plant-based butter.
8. Can I use vegetable stock instead of broth?
Yes, vegetable stock works just as well as vegetable broth and will add a deeper flavor to the soup.
9. How can I make this soup thicker?
You can thicken the soup by adding a small amount of potato or by reducing the soup a bit more before blending.
10. What can I serve with this soup?
Serve this refreshing soup with a light salad, crusty bread, or grilled cheese sandwiches for a complete meal.
Conclusion
This Green Pea and Mint Soup is a delightful, vibrant dish that’s perfect for spring and summer. It’s quick to make, refreshing, and full of bright flavors. Whether served chilled or warm, it’s a wonderful addition to any meal or a standalone treat. With its creamy texture, hint of mint, and smooth finish, it’s sure to become a favorite in your recipe rotation!
Green Pea and Mint Soup
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Green Pea and Mint Soup is a light, creamy, and refreshing dish that combines sweet peas with aromatic mint, perfect for a spring or summer appetizer or meal.
Ingredients
4 tablespoons butter
4 green onions, chopped
1 pound frozen or fresh green peas
2 ½ cups vegetable broth or stock
3 tablespoons chopped fresh mint leaves
2 ½ cups milk
Salt and freshly ground black pepper to taste
1 pinch white sugar (optional)
½ cup light whipping cream
2 sprigs fresh mint leaves for garnish
Instructions
- Prepare the vegetables: Melt butter in a saucepan over low heat. Add green onions and cook until softened, about 3–4 minutes.
- Cook the soup: Stir in peas, vegetable broth, and mint. Bring to a boil, then lower the heat and simmer for 30 minutes (15 minutes if using frozen peas).
- Blend the soup: Remove a few tablespoons of peas for garnish. Blend soup with milk until smooth.
- Season: Add salt, pepper, and sugar (if using) to taste.
- Chill: Let the soup cool to room temperature, then refrigerate for about 1 hour.
- Serve: Pour soup into bowls, swirl in whipped cream, and garnish with reserved peas and fresh mint leaves.
Notes
For a dairy-free version, use coconut milk or plant-based milk and swap butter for plant-based butter.
Add a jalapeño or cayenne pepper for a spicy kick.
For a chunkier soup, mash some peas with a potato masher instead of blending completely.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 7g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 35mg
