Green Pea and Mint Soup (Printable)
A vibrant, refreshing soup featuring sweet green peas and fragrant mint. Perfect for a light starter or springtime lunch.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium onion, finely chopped
03 - 1 garlic clove, minced
04 - 3.5 cups frozen or fresh green peas
05 - 3 cups vegetable stock
→ Herbs & Seasonings
06 - 0.5 ounce fresh mint leaves, plus extra for garnish
07 - Salt and freshly ground black pepper to taste
→ Dairy
08 - 0.25 cup double cream or crème fraîche, plus extra for serving (optional)
# How To Make It:
01 - Melt the butter in a large saucepan over medium heat. Add the onion and sauté for 3 to 4 minutes until softened but not browned.
02 - Add the garlic and cook for 1 minute, stirring constantly.
03 - Stir in the green peas and vegetable stock. Bring to a gentle boil, then reduce heat and simmer for 8 to 10 minutes until the peas are tender.
04 - Remove the saucepan from the heat and add the mint leaves.
05 - Blend the soup using a stick blender or in batches in a countertop blender until smooth.
06 - Return the soup to the pan, stir in the cream if using, and season to taste with salt and pepper. Gently reheat if needed, but do not boil.
07 - Ladle into bowls, garnish with extra mint leaves and a swirl of cream if desired. Serve hot.
# Expert Hints:
01 -
- The combination of sweet peas and aromatic mint creates a flavor profile that feels sophisticated yet requires almost zero culinary skill to achieve.
- You can whip this up in just 30 minutes when unexpected guests arrive, and they'll think you spent hours in the kitchen.
02 -
- Adding the mint after removing from heat preserves its bright flavor - I learned this the hard way after cooking it too long and ending up with a dull-tasting soup.
- The soup will thicken slightly as it cools, so if serving later, you might need to add a splash more stock when reheating.
03 -
- Reserve a few whole peas before blending and add them back to the finished soup for textural interest - this technique transforms the eating experience.
- If your mint has thick stems, strip the leaves and add just the stems during cooking, then remove before blending and add the fresh leaves afterward for the perfect balance of cooked and fresh mint flavors.