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There is something undeniably refreshing about a bowl of Spring Pea Soup with Mint. Bright green, silky smooth, and bursting with the clean flavors of fresh peas and fragrant mint, this soup is everything you want on your table when the season changes. Whether you are hosting an Easter dinner, planning a light spring lunch, or simply looking for a quick and wholesome weeknight meal, this recipe delivers every single time. It comes together in under 30 minutes, works beautifully with both fresh and frozen peas, and is easily adapted to be vegan. This is the kind of recipe that earns a permanent spot in your spring rotation.
Table of Contents
Why You Will Love This Spring Pea Soup with Mint
- Ready in under 30 minutes from start to finish
- Works with fresh or frozen peas no excuses year-round
- Naturally vegetarian and easily made vegan
- Elegant enough for spring party food and Easter dinners
- Light, nourishing, and full of vibrant seasonal flavor
- Minimal ingredients, maximum impact
Ingredients You Will Need
This recipe relies on a short list of simple, fresh ingredients. Accurate measurement makes a real difference, so make sure you have a reliable measuring cups and spoons set on hand before you start.
| Ingredient | Quantity | Notes |
|---|---|---|
| Butter or olive oil | 2 tbsp | Use olive oil to keep it vegan |
| Shallots | 4, chopped | Mild and sweet base flavor |
| Leek | 1, trimmed and chopped | Can be replaced with one onion |
| Garlic cloves | 2, chopped | Fresh preferred |
| Vegetable or chicken stock | 4 cups | Use vegetable stock for a vegan version |
| Peas (fresh or frozen) | 6 cups, divided | 5 cups for blending, 1 cup reserved |
| Fresh mint leaves | 1/2 cup, packed | Added off heat to preserve freshness |
| Kosher salt | To taste | |
| White pepper | To taste | White pepper keeps the color clean |
| Pea shoots | For garnish | Optional but beautiful |
| Fresh mint leaves | For garnish | Chopped |
| Yogurt, sour cream, or creme fraiche | For garnish | Use coconut yogurt to keep it vegan |
Kitchen Equipment You Will Need
Having the right tools makes this recipe smooth and effortless. Here is everything you need:
- Stock pot the main vessel for building and simmering your soup
- Blender for achieving that perfectly silky, smooth texture
- Kitchen utensils ladle, wooden spoon, and spatula for stirring and serving
- Cutting board for prepping shallots, leek, and garlic
- Chef’s knife sharp and precise for clean vegetable cuts
- Measuring cups and spoons set for accurate stock and ingredient quantities
- Mixing bowls useful for holding prepped ingredients before cooking
Step-by-Step Instructions
Follow these simple steps for a flawless bowl of Spring Pea Soup with Mint every time. Have your stock pot and chef’s knife ready before you begin.
- Sweat the aromatics. Heat 2 tablespoons of butter or olive oil in your stock pot over medium heat. Add the chopped shallots, leek, and garlic. Cook gently, stirring occasionally with a wooden spoon from your kitchen utensils set, until everything is softened and translucent. Do not let the vegetables brown you want a sweet, mild base.
- Add stock and peas. Pour in 2 cups of the stock and bring to a boil over medium-high heat. Once the stock is bubbling, add 5 cups of the peas. Reduce the heat to medium. If using fresh peas, cook for 8 to 10 minutes. If using frozen peas, 2 to 3 minutes is all you need.
- Add remaining stock and mint, then blend. Add the remaining 2 cups of stock and the packed fresh mint leaves. Remove the pot from heat immediately. Using your blender, blend the soup until completely smooth. If using a stand blender, work in batches and cover the lid with a kitchen towel to prevent steam from escaping. Blend until silky and vibrant green.
- Add the reserved peas and season. Return the blended soup to the pot. Add the remaining 1 cup of peas and warm over medium heat until just softened, about 2 minutes. Taste and season with kosher salt and white pepper.
- Garnish and serve. Ladle the soup into bowls. Top each serving with a few pea shoot sprigs, freshly chopped mint leaves, and a generous dollop of yogurt, sour cream, or creme fraiche. Serve immediately.
Expert Tips for the Best Spring Pea Soup
- Do not overcook the peas. Overcooked peas turn grey and lose their bright flavor. Keep the cooking time short and blend quickly after removing from heat.
- Add mint off the heat. Adding mint after removing the pot from the burner preserves its fresh aroma and prevents it from turning bitter.
- Use white pepper instead of black. White pepper keeps your soup looking clean and vibrantly green without dark specks.
- Swap in other greens. Replace 1 or 2 cups of peas with broccoli, romanesco, celery, or zucchini for a variation. Add these about 6 minutes before the frozen peas, or at the same time as fresh peas.
- Keep it vegan. Use olive oil instead of butter, vegetable stock instead of chicken stock, and coconut yogurt as your garnish.
- Re-warming tip. The soup will thicken in the fridge. When reheating, add a splash of water or stock to loosen it back to your desired consistency.
Serving Suggestions
This Spring Pea Soup with Mint works beautifully as a starter or a light main course. Serve it alongside crusty sourdough bread, a grilled cheese sandwich, or a simple arugula salad. It is a natural fit for Easter Food Ideas Dinner, a spring brunch spread, or an elegant Spring Party Food table. For a heartier meal, pair it with a slice of quiche or a piece of grilled salmon.
Storage and Make-Ahead Instructions
- Refrigerator: Store in an airtight container for up to 4 days. The soup will thicken slightly add a little water or stock when reheating.
- Freezer: This soup freezes well for up to 3 months. Freeze before adding the reserved whole peas and garnishes. Thaw overnight in the fridge and reheat gently on the stove.
- Make ahead: Prepare the blended soup base a day in advance. Store in the fridge and add the reserved peas when reheating just before serving.
Frequently Asked Questions
Can I use frozen peas for Spring Pea Soup with Mint?
Absolutely. Frozen peas work wonderfully in this recipe and are actually a great option year-round. They cook in just 2 to 3 minutes and blend up just as smooth and vibrant as fresh peas.
How do I keep my Spring Pea Soup with Mint bright green?
The key is speed and heat control. Do not overcook the peas, add the mint off the heat, and blend immediately. Avoid using black pepper in the soup itself white pepper keeps the color clean.
Is Spring Pea Soup with Mint vegan?
It is very easy to make it vegan. Simply swap the butter for olive oil, use vegetable stock, and top with coconut yogurt instead of dairy yogurt or sour cream.
Can I make Spring Pea Soup with Mint ahead of time?
Yes. You can prepare the entire blended soup base up to a day in advance. Store it covered in the fridge, then reheat gently and add the reserved whole peas just before serving.
What can I substitute for leek in this recipe?
If you do not have a leek on hand, a regular yellow or white onion works perfectly as a substitute. The flavor will be slightly bolder but equally delicious.
Can I add other vegetables to this soup?
Yes. You can replace 1 or 2 cups of peas with broccoli, romanesco, celery, or zucchini. Add firmer vegetables like broccoli about 6 minutes before the frozen peas to ensure everything is evenly cooked.
Give This Recipe a Try
This Spring Pea Soup with Mint is one of those recipes that proves simple ingredients can produce truly stunning results. It is fast, fresh, flexible, and beautiful on any spring table. Whether you are cooking for a quiet weeknight dinner or impressing guests at an Easter gathering, this soup will not let you down. Try it this week and taste the season in every bowl.
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PrintSpring Pea Soup with Mint : Easy, Creamy & Ready in 30 Minutes
A silky, vibrant Spring Pea Soup with Mint made with fresh or frozen peas, shallots, leek, garlic, and bright mint leaves. Ready in 30 minutes, vegetarian, and easily made vegan. Perfect for spring lunches, Easter dinners, and light seasonal meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 tbsp butter or olive oil
4 shallots, chopped
1 leek, trimmed and chopped (or substitute 1 onion)
2 cloves garlic, chopped
4 cups vegetable or chicken stock
6 cups peas, fresh or frozen, divided
1/2 cup packed fresh mint leaves
Kosher salt, to taste
White pepper, to taste
Pea shoots, for garnish
Fresh mint leaves, for garnish
Yogurt, sour cream, or creme fraiche, for garnish
Instructions
1. Heat butter or olive oil in a stock pot over medium heat. Add shallots, leek, and garlic and sweat until softened. Do not let them brown.
2. Add 2 cups of stock and bring to a boil over medium-high heat. Once bubbling, add 5 cups of peas. Reduce heat to medium and cook. Fresh peas: 8-10 minutes. Frozen peas: 2-3 minutes.
3. Add remaining stock and mint leaves. Remove from heat. Blend until smooth using a blender, working in batches if needed. Cover lid with a towel when blending hot liquid.
4. Return soup to pot. Add remaining 1 cup of peas. Warm over medium heat until just softened. Season with salt and white pepper.
5. Ladle into bowls. Garnish with pea shoots, chopped mint, and a dollop of yogurt or sour cream.
Notes
Replace 1-2 cups of peas with broccoli, romanesco, celery, or zucchini for a variation. Add firmer vegetables 6 minutes before frozen peas.
Use coconut yogurt to keep this recipe vegan.
When reheating from the fridge, add a splash of water or stock to thin if needed.
Add mint off the heat to preserve its fresh aroma and vibrant flavor.