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Spring Pea Soup

Bright green spring pea soup recipe with mint and lemon garnish in bowl
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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.

Ingredients

Scale
  • 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
  • 1/2 cup fresh mint leaves, plus more for garnish
  • Zest and juice of 1/2 a lemon
  • Salt and freshly ground black pepper to taste

Instructions

  1. 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.
  2. 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.
  3. Add the peas to the pot. Cook for 3-5 minutes until bright green and heated through. Remove the pot from the heat.
  4. 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.
  5. 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

Find it online: https://www.stacksipsnack.com/spring-pea-soup/