The Spring Pea and Mint Soup Recipe is truly the taste of spring in a bowl—vivid green, ultra-fresh, and filled with delicate sweetness from peas and a breezy hint of mint. This lively soup comes together quickly yet feels restaurant-worthy, and it’s so versatile: serve it warming on a cool evening or chilled at a sunny brunch. Whether you’re looking to spotlight seasonal produce or just want a quick-meets-elegant starter, this recipe will have you—and anyone you serve—coming back for seconds.

Spring Pea and Mint Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Spring Pea and Mint Soup Recipe is in its simplicity. Each ingredient is thoughtfully chosen to create a silky, vibrant, and aromatic soup that lets every element shine—no fillers, just real flavor.

Olive oil: Provides a smooth, fruity base for sautéing the onions and building flavor from the start.
Unsalted butter: Adds a gentle richness; skip or use dairy-free if needed for a vegan soup.
Onion (medium, chopped): Brings essential sweetness and depth to balance out the bright peas.
Garlic (minced): Offers a subtle, aromatic warmth without overpowering the fresh flavors.
Vegetable broth: Forms a light, savory backdrop that lets the peas and mint take center stage.
Green peas (fresh or frozen): The soul of the soup—use the freshest you can find for the brightest color and taste.
Fresh mint leaves: Don’t be shy! Mint infuses the soup with a cool, herbal layer that’s truly special.
Salt and black pepper: Essential for seasoning and heightening all those gentle spring flavors.
Heavy cream or half-and-half (optional): Swirl in for a creamier, more luxurious texture—or leave out for a lighter result.
Lemon wedges: A final squeeze just before serving wakes up all the aromatics for a finishing burst of freshness.

How to Make Spring Pea and Mint Soup Recipe

Step 1: Sauté Onion and Garlic

Begin by warming the olive oil and butter in a large soup pot over medium heat. Add the chopped onion and gently sauté, stirring occasionally, until the onions are soft and translucent—about five minutes. When they’re just right, add the minced garlic and let it sizzle for another minute. You want both to be fragrant and mellow, not browned, to keep the flavors sweet and layered.

Step 2: Add Broth and Peas

Pour in the vegetable broth and crank up the heat until it starts to boil. Toss in the green peas—whether you’ve snagged crisp pods from the farmer’s market or are using good-quality frozen peas, both work beautifully. Let them simmer: for fresh peas, you’ll only need three to four minutes, and for frozen, stretch to five or six. The goal is peas that are cooked through but still brilliantly green.

Step 3: Stir in Mint, Salt, and Pepper

Take the pot off the heat and immediately stir in the fresh mint leaves, salt, and black pepper. By adding the mint now, you capture all its cool, perfumed qualities without losing its vibrancy to the heat. The salt and pepper pull it all together, enhancing the garden-bright flavors.

Step 4: Blend the Soup Until Silky Smooth

Using an immersion blender, blend the soup right in the pot until it’s as smooth as you like—either completely velvety or with a hint of texture, depending on your preference. If you don’t have an immersion blender, work in batches with a countertop blender (just be sure not to overfill and be careful with the hot liquid).

Step 5: Add Cream and Taste

If you’re embracing extra creaminess, fold in the heavy cream or half-and-half now, giving your Spring Pea and Mint Soup Recipe an irresistible, luxurious finish. Taste and adjust seasoning as needed—you might want just a pinch of salt or a little more pepper.

Step 6: Serve with Bright Finishes

Pour the soup into bowls and finish each with a sprinkle of torn mint leaves and a squeeze of lemon. This last flourish brings a punch of freshness that makes all the flavors sing.

How to Serve Spring Pea and Mint Soup Recipe

Garnishes

This is where presentation meets flavor. I love topping my bowl with whole or finely shredded mint leaves, a crack of fresh black pepper, and a swirl of cream or yogurt for a striking contrast. Edible flowers or a few delicate pea shoots are showstoppers if you want to wow your guests at a special gathering.

Side Dishes

Crusty bread is a no-brainer—a thick slice of sourdough or rustic whole wheat is perfect for dunking. If you want to add protein, a few slices of grilled halloumi or a simple egg salad sandwich make the meal feel complete. The Spring Pea and Mint Soup Recipe also pairs beautifully with light salads dressed in citrus, or with a board of assorted cheeses and crackers.

Creative Ways to Present

Transform this soup into elegant shooters for a party appetizer, served in tiny cups or glasses. Chill it for a summer brunch or picnic—its cool, velvety flavor is the definition of refreshing. For a pretty two-tone effect, try spooning a swirl of plain yogurt or crème fraîche on top just before serving, letting your guests give it a gentle stir at the table.

Make Ahead and Storage

Storing Leftovers

The Spring Pea and Mint Soup Recipe tastes just as delightful the next day. Let any leftovers cool before transferring to an airtight container. Store in the refrigerator for up to 3 days—just give it a quick stir before reheating, as it can separate slightly.

Freezing

You can absolutely freeze portions for later. Omit the cream if you plan to freeze the soup, as dairy can sometimes separate after thawing. Pour cooled soup into freezer-safe containers, leaving a little space at the top for expansion, and store for up to 2 months. Add fresh cream when reheating for that silky finish.

Reheating

To reheat, pour soup into a saucepan over gentle heat, stirring occasionally until just warmed through—avoid boiling, which can dull those fresh flavors and alter the texture. If you’re adding cream, stir it in just before serving. Mine tastes exactly like spring no matter when I enjoy it!

FAQs

Can I use frozen peas instead of fresh?

Absolutely! Frozen peas are picked and frozen at their peak, so they’re a wonderful substitute—convenient, cost-effective, and just as flavorful in the Spring Pea and Mint Soup Recipe.

Is there a vegan version of this soup?

Yes! Simply omit the butter and cream or replace them with your favorite plant-based alternatives, like olive oil or coconut cream, for a completely vegan and dairy-free Spring Pea and Mint Soup Recipe that’s just as delicious.

Can I serve this soup cold?

Definitely. The Spring Pea and Mint Soup Recipe is exceptional served chilled, making it an ideal starter for warm-weather meals or picnics. Just cool it thoroughly in the fridge and whisk before serving.

What if I don’t have fresh mint?

If you’re out of fresh mint, try a small pinch of dried mint—though the fresh version offers the most brightness. You can also mix in a little fresh parsley or basil for a different, but still herbaceous, twist.

How do I prevent the soup from losing its bright green color?

Don’t overcook the peas! Keep simmering to just a few minutes, then blend quickly and serve right away. Adding the mint at the end also preserves that vivid color and fresh flavor that makes Spring Pea and Mint Soup Recipe so striking.

Final Thoughts

If you need a dish that captures all the magic and freshness of spring, this Spring Pea and Mint Soup Recipe is the one to try. I hope you love every spoonful—whether warming up after a breezy afternoon or celebrating the season’s bounty with friends. Give it a go and let the flavors of spring brighten your kitchen!

Spring Pea and Mint Soup Recipe

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4.5 from 11 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Spring Pea and Mint Soup is a vibrant and refreshing dish perfect for welcoming the spring season. The combination of sweet green peas, aromatic mint, and a hint of citrus creates a light yet satisfying soup that can be enjoyed hot or chilled.

Ingredients

Scale

Soup:

1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
4 cups fresh or frozen green peas
1/2 cup fresh mint leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream or half-and-half (optional for creaminess)
lemon wedges for serving

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Instructions

Heat olive oil and butter: In a large pot over medium heat, heat olive oil and butter. Add onion and sauté until softened, about 5 minutes.
Add garlic and broth: Stir in garlic and cook for 1 minute. Pour in vegetable broth and bring to a boil.
Cook peas: Add peas and cook until tender, about 3–4 minutes for fresh or 5–6 minutes for frozen.
Add mint and seasonings: Remove from heat, stir in mint, salt, and pepper.
Puree the soup: Using an immersion blender or countertop blender, puree the soup until smooth. Stir in cream if desired.
Serve: Serve hot, garnished with extra mint leaves and a squeeze of lemon juice.

Notes

For a dairy-free version, skip the butter and cream or use coconut cream for richness.
This soup can also be served chilled for a refreshing summer starter.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Soup
Method: Stovetop
Cuisine: British-Inspired / Seasonal