Description
This pea and mint soup is the easiest, freshest spring soup you’ll make all year—vibrant green, silky-smooth, and full of bright, comforting flavor. Whether you’re using fresh or frozen peas, it’s ready in just 15 minutes and perfect served warm or chilled.
Ingredients
Scale
- ½ small/medium onion
- 1 tablespoon butter
- 2 ½ cups peas (fresh or frozen, defrosted)
- 1 ½ cups chicken or vegetable stock
- 2 tablespoons fresh mint, roughly chopped
- Salt and pepper, to taste
- 1 tablespoon crème fraîche (for serving, optional)
Instructions
- Dice the onion. Melt butter in a medium pot over medium heat. Add onion and cook, stirring, until softened and translucent, about 3–4 minutes.
- Stir in peas to coat with butter. Add stock, cover, and bring to a simmer.
- Cook 2 minutes (frozen peas) or 5–7 minutes (fresh peas), until peas are bright green and tender.
- Remove from heat, add mint.
- Blend until smooth with a stick blender or in batches in a blender.
- Season with salt and pepper to taste.
- Serve warm, or chill to serve cold. Top with a swirl of crème fraîche, if desired.
Notes
Use olive oil instead of butter for a vegan version. Soup keeps in the fridge for 2 days or freezer for 1 month. Serve with crusty bread or cheese toasties for a comforting meal.
- Prep Time: 3 minutes
- Cook Time: 12 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 6g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg