Description
A refreshing and creamy Spring Pea and Mint Soup that combines the natural sweetness of peas with the bright, fresh flavor of mint. Perfect for a light lunch or starter, this soup is easy to prepare and can be made dairy-free with coconut milk for a vegan option.
Ingredients
Scale
Soup Ingredients
- 2 cups fresh peas (or frozen)
- 1 cup vegetable broth (low-sodium)
- 1 medium onion, chopped
- 1 cup fresh mint leaves
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the Peas: Wash fresh peas thoroughly and shell them if using fresh peas.
- Sauté Onions: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, to develop sweetness.
- Cook Peas: Add the fresh peas and vegetable broth to the pot. Bring to a gentle boil, then reduce the heat to low and simmer for 10 minutes until peas are tender.
- Blend the Soup: Carefully transfer the soup to a blender. Add the fresh mint leaves and blend until smooth and creamy.
- Finish the Soup: Return the blended soup to the pot over low heat. Stir in heavy cream or coconut milk until fully combined and heated through.
- Season and Serve: Season with salt and pepper to taste. Serve warm, garnished with extra mint leaves if desired.
Notes
- For a vegan version, use coconut milk instead of heavy cream.
- You can substitute frozen peas if fresh peas are not available.
- Sautéing the onions develops a deeper flavor, but you can skip this step to reduce prep time.
- Adjust the consistency with additional vegetable broth if the soup is too thick.
- Garnish with fresh mint leaves or a drizzle of olive oil for added color and flavor.
