The key to a silky texture without any cream lies in the power of blending while the soup is still hot. This technique emulsifies the peas and broth, creating a luxuriously smooth and velvety Spring Pea Soup. I learned this trick years ago, trying to recreate the bright, fresh bowl I’d had at a little farm-to-table spot. My first few attempts were good, but they lacked that restaurant-quality body. Then I realized the secret wasn’t a hidden ingredient, but a simple method: blending hot. It transforms humble peas and broth into something truly special.
This Spring Pea Soup with mint is my ode to that first real warmth of the season. It’s the kind of simple soup that feels like turning a corner. One day you’re bundled up, the next you’re craving something light, green, and full of promise. It’s comfort food, but for spring—cozy yet vibrant, rich yet refreshing. Regular kitchen, regular time, great results. This recipe celebrates that shift, offering a bowl of sunshine that’s as easy to make as it is satisfying to eat. Food that feels like home, even when home is ready for a new season.
Table of Contents
Spring Pea Soup
A vibrant, silky smooth soup that captures the essence of spring. The secret to its creamy texture without any dairy is blending the hot soup base, which emulsifies the peas and broth. It's a quick, comforting bowl that's both refreshing and satisfying.
- Prep Time: 10min
- Cook Time: 20min
- Total Time: 30min
- Yield: 4 servings 1x
- Category: dinner
- Method: simmering, blending
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Ingredients
- 2 tablespoons unsalted butter or olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups (about 1.5 lbs) fresh or frozen peas
- 4 cups vegetable broth
- 1 large russet potato, peeled and diced
- ½ cup fresh mint leaves, plus more for garnish
- Zest and juice of ½ a lemon
- Salt and freshly ground black pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and a pinch of salt. Cook until soft and translucent, about 5-7 minutes. Add minced garlic and cook for 1 more minute until fragrant.
- Add the diced potato and vegetable broth to the pot. Bring to a boil, then reduce to a simmer. Cook for about 10 minutes, or until the potato is fork-tender.
- Add the peas to the pot. Cook for 3-5 minutes until bright green and heated through. Remove the pot from the heat.
- Carefully transfer the hot soup to a blender. Add the fresh mint leaves, lemon zest, and lemon juice. Secure the lid tightly, remove the center vent cap, and cover the vent with a folded kitchen towel. Blend on high until completely smooth and velvety, about 1-2 minutes.
- Taste the soup and season generously with salt and pepper. Pour back into the pot to re-warm if needed, then serve immediately.
Notes
For the smoothest texture, blend the soup while it is still very hot. Frozen peas work perfectly and do not need to be thawed. For a vegan version, use olive oil instead of butter. Do not overcook the peas to preserve their sweet, fresh flavor.
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 8
- Sodium: 450
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 8
- Protein: 8
- Cholesterol: 10
Ingredients List
Spring Pea Soup comes together with a short list of fresh, vibrant ingredients. You’ll be amazed at how much flavor comes from such simple components.
- 2 tablespoons unsalted butter or olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups (about 1.5 lbs) fresh or frozen peas (see note below)
- 4 cups vegetable broth (chicken broth works too)
- 1 large russet potato, peeled and diced (for natural creaminess)
- ½ cup fresh mint leaves, plus more for garnish
- Zest and juice of ½ a lemon
- Salt and freshly ground black pepper to taste
Smart Swaps & Notes:
- Peas: Frozen peas are a fantastic, year-round option and often more consistent than fresh. No need to thaw. If using fresh, look for bright green, firm pods.
- Broth: Use a good-quality broth for the best flavor. For a richer version, substitute one cup of broth with water.
- Dairy-Free/Vegan: Simply swap the butter for olive oil or vegan butter.
- Herb Swap: No mint? Fresh basil or dill would be lovely here, offering a different but equally spring-like note.
Timing
This is one of those spring soup recipes that proves a fantastic meal doesn’t have to take all day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
That’s right—from chopping to blending to serving, you’re about 30 minutes away from a vibrant, homemade Spring Pea Soup. It’s nearly 50% faster than roasting vegetables for a pureed soup, making it a perfect weeknight win.
Step-by-Step Instructions
Follow these simple steps for a perfectly smooth and flavorful soup every time.
- Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5-7 minutes. Add the minced garlic and cook for just one more minute until fragrant.
- Build the Soup Base: Add the diced potato and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10 minutes, or until the potato pieces are fork-tender.
- Cook the Peas: Add the peas (fresh or frozen) to the pot. Cook for just 3-5 minutes. You want them to be bright green and heated through, but not mushy. This preserves their sweet, fresh flavor. Remove the pot from the heat.
- Blend to Silky Perfection: This is the crucial step! Carefully transfer the hot soup mixture to a blender. Add the fresh mint leaves, lemon zest, and lemon juice. Secure the lid tightly, and remove the center vent cap. Cover the vent with a folded kitchen towel to allow steam to escape safely. Blend on high until completely smooth and velvety, about 1-2 minutes. Pro Tip: Blending while hot is what gives this Spring Pea Soup its creamy, luxurious texture without any dairy.
- Season and Serve: Taste the soup and season generously with salt and pepper. The lemon and mint will have brightened everything up, but salt will make those flavors sing. Pour the soup back into the pot to re-warm if needed, or serve immediately.
Nutritional Information
This soup is as nourishing as it is delicious. Per serving (recipe makes about 4 servings):
- Calories: ~180
- Protein: 8g
- Carbohydrates: 28g
- Fat: 5g
- Fiber: 8g
Peas are a great source of plant-based protein and fiber, while the potato provides natural thickness and vitamins like Vitamin C and B6. The mint and lemon not only add flavor but also digestive benefits. It’s a light yet satisfying bowl that fits beautifully into a balanced diet.
Equipment Needed
You don’t need any fancy gadgets for this simple soup. Just a few kitchen staples:
- A large pot or Dutch oven
- A good blender (an immersion blender can work in the pot, but a countertop blender will give you the smoothest, most emulsified texture for this Spring Pea Soup)
- A sharp knife and cutting board
- A ladle for serving
Why You’ll Love This Recipe
This Spring Pea Soup with mint checks all the boxes for a perfect seasonal meal.
- Incredibly Fast & Easy: Ready in 30 minutes, it’s the ultimate quick, healthy dinner solution.
- Naturally Creamy & Dairy-Free: The magic of blending hot ingredients creates a luxurious texture that feels indulgent without any cream.
- Celebrates Seasonal Flavors: It captures the essence of spring in a bowl—sweet, fresh, and vibrant.
- Meal-Prep Friendly: It stores and reheats beautifully, making lunches for the week a breeze.
- Endlessly Adaptable: Easily adjust the herbs, acidity, or richness to suit your taste. Comfort food, made easy.
Healthier Alternatives for the Recipe
This soup is already quite healthy, but here are some easy tweaks:
- Lower Carb: Replace the potato with half a head of cauliflower florets. It will steam and blend to a similarly creamy consistency.
- Higher Protein: Stir in a can of rinsed white beans (like cannellini) when you add the peas. They’ll blend up smoothly and add extra protein and fiber.
- Extra Greens: Add a couple of handfuls of fresh spinach or arugula to the blender with the mint. They’ll blend right in, adding nutrients and a deeper green color.
- Oil-Free: Sauté the onions in a few tablespoons of broth or water instead of butter or oil.
Serving Suggestions
This bright Spring Pea Soup is wonderful on its own, but a few toppings make it a complete meal.
- For Crunch: A drizzle of good olive oil, a dollop of Greek yogurt or crème fraîche, and a sprinkle of toasted pepitas or croutons.
- For Freshness: Extra chopped mint, a few pea shoots, or microgreens.
- For Heartiness: Serve with a thick slice of crusty, buttered bread or a side salad. For another creamy, vegetable-based option, my Roasted Butternut Squash Soup is a fantastic fall and winter counterpart.
- Pairing Idea: This soup pairs beautifully with a simple sandwich or a light protein like grilled chicken or fish. For a different take on a light, brothy soup with a citrus kick, try my Lemon Chicken Orzo Soup.
Common Mistakes to Avoid
A few small missteps can change your soup’s texture and flavor. Here’s how to avoid them.
- Overcooking the Peas: Cook them just until they’re hot and bright green. Overcooking leads to a dull, less sweet flavor and can sometimes bring out a slightly bitter note.
- Blending Cold Soup: This is the biggest texture culprit. For that signature silky, creamy emulsion, you must blend while the soup is still very hot from the pot.
- Skipping the Acid: The lemon juice (and zest) is not optional. It balances the natural sweetness of the peas and brightens the entire bowl. Without it, the soup can taste one-dimensional.
- Underseasoning: Peas and potatoes need a good amount of salt to shine. Season in layers—a pinch when sautéing the onions, and then be sure to taste and adjust aggressively at the end after blending.
- Using a Weak Blender: While an immersion blender is convenient, a high-powered countertop blender will give you the absolute smoothest result for this Spring Pea Soup. If you only have an immersion blender, blend for much longer, until no graininess remains.
Storing Tips for the Recipe
This soup is a meal-prep champion.
- Refrigerator: Let the soup cool completely, then store it in an airtight container for up to 4 days.
- Freezer: Pour cooled soup into freezer-safe bags or containers, leaving about an inch of space for expansion. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently warm on the stovetop over medium-low heat, stirring occasionally. If it has thickened in the fridge, add a splash of broth or water to loosen it up. Avoid boiling to preserve the bright green color and fresh flavor.
Conclusion
This Spring Pea Soup with mint is more than just a recipe; it’s a welcome taste of the new season. It proves that with a few good ingredients and one simple technique—blending hot—you can create a restaurant-worthy, comforting bowl right at home. Simple ingredients, warm memories. It’s the kind of food that slows you down for a moment, letting you savor the simple, good things.
I hope this bright, creamy soup brings a little spring sunshine to your table. If you give it a try, I’d love to hear how it turned out for you! Leave a comment below or share your creation and tag @StackSipSnack. For more cozy, vegetable-forward soups, check out my Creamy Broccoli Cheddar Soup or my hands-off Crockpot Vegetable Lentil Soup. Happy cooking.
Okay, here's the RankMath-compatible FAQ block for "Spring Pea Soup," based on the top "People Also Ask" questions from Google.
FAQs about Spring Pea Soup
What makes spring pea soup different?
Spring pea soup uses fresh, young peas, resulting in a sweeter, brighter flavor compared to soups made with frozen or dried peas. It often includes other fresh spring vegetables and herbs like mint, chives, or asparagus.
What goes well with spring pea soup?
Spring pea soup pairs well with crusty bread, a grilled cheese sandwich, a dollop of crème fraîche or Greek yogurt, crispy bacon or prosciutto, or a poached egg on top. It also complements light salads and other spring vegetables.
Can you freeze spring pea soup?
Yes, spring pea soup generally freezes well. Allow the soup to cool completely before transferring it to an airtight container or freezer bag. For best results, freeze before adding any dairy products like cream or crème fraîche, adding them after thawing and reheating.
How do you make pea soup taste better?
Enhance the flavor of pea soup with fresh herbs like mint or thyme, a squeeze of lemon juice, a pinch of sugar to balance sweetness, a swirl of cream or yogurt for richness, or a garnish of crispy bacon or croutons for texture and flavor. Using high-quality stock or broth is also key.
What can I add to pea soup for flavour?
To boost the flavor of pea soup, consider adding ingredients like sauteed onions, garlic, or leeks for a savory base. Fresh herbs such as mint, parsley, or chives brighten the flavor, while a splash of white wine or lemon juice adds acidity. Spices like nutmeg or smoked paprika can also add depth.
How long does spring pea soup last in the fridge?
Spring pea soup will typically last for 3-4 days in the refrigerator when stored properly in an airtight container.
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