Description
This vibrant Spring Pea and Mint Soup is a fresh and creamy dish perfect for a light and healthy meal. Combining the sweetness of peas with the refreshing flavor of fresh mint, this soup is blended to a smooth texture and enriched with cream or coconut milk for a luscious finish. Ready in just 25 minutes, it’s an ideal starter or comforting lunch during springtime.
Ingredients
Scale
Vegetables
- 2 cups fresh peas (or frozen)
- 1 medium onion, chopped
- 1 cup fresh mint leaves
Liquids
- 1 cup low-sodium vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
Seasonings
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the peas: Wash fresh peas thoroughly and shell them if you are using fresh peas instead of frozen. This ensures the soup will have a fresh, sweet flavor.
- Sauté the onion: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes, which softens the onion and builds the soup’s base flavor.
- Cook peas with broth: Add the peas and vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 10 minutes until the peas are tender.
- Blend the soup: Transfer the soup to a blender and puree until smooth. Add fresh mint leaves during blending to incorporate their vibrant flavor evenly throughout the soup.
- Enrich the soup: Return the blended soup to the pot and warm it over low heat. Stir in the heavy cream or coconut milk until fully combined, creating a rich, creamy texture.
- Season and serve: Season with salt and black pepper to taste. Serve the soup warm, garnished with extra mint leaves if desired for an elegant presentation.
Notes
- For a vegan or dairy-free version, use coconut milk instead of heavy cream.
- You can use frozen peas if fresh peas are not available, but fresh peas offer a sweeter flavor.
- Make sure not to overcook the peas to maintain their bright color and fresh taste.
- This soup can be served hot or chilled for a refreshing cold soup option.
