Description
A refreshing and creamy Spring Pea and Mint Soup that combines the sweetness of fresh peas with the vibrant freshness of mint. This quick and easy soup is perfect for a light lunch or starter, offering a velvety texture and bright flavors, made with simple ingredients and ready in just 25 minutes.
Ingredients
Scale
Vegetables
- 2 cups fresh peas (or frozen)
- 1 medium onion, chopped
- 1 cup fresh mint leaves
Liquids and Oils
- 1 cup vegetable broth (low-sodium)
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
Seasoning
- Salt and pepper to taste
Instructions
- Prepare Peas: Wash fresh peas thoroughly and shell them if using fresh peas instead of frozen ones, ensuring they are clean and ready for cooking.
- Sauté Onion: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes, which develops the base flavor of the soup.
- Cook Peas with Broth: Add the fresh peas and vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes to cook the peas until tender.
- Blend Soup: Transfer the soup to a blender and blend until smooth, adding the fresh mint leaves during blending to infuse the soup with their fresh flavor and aroma.
- Finish Soup: Return the blended soup to the pot and warm it over low heat. Stir in the heavy cream or coconut milk until well combined, creating a creamy and rich texture.
- Season and Serve: Season with salt and pepper to taste. Serve the soup warm, optionally garnished with extra mint leaves for an added fresh touch.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free or vegan option.
- Frozen peas work perfectly if fresh peas are out of season and do not require shelling.
- Adjust the consistency of the soup by adding more vegetable broth if desired.
- For a stronger mint flavor, add more mint leaves during blending or garnish generously.
- This soup pairs well with crusty bread or light salads for a complete meal.
