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Fresh and Creamy Pea and Mint Soup

pea and mint soup - featured image

A bright and silky pea and mint soup with crème fraîche that is light yet indulgent, perfect for quick dinners or cozy starters.

Ingredients

Scale
  • 4 cups frozen peas (about 600g)
  • 1/2 cup fresh mint leaves, roughly chopped
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth (1 liter), low-sodium preferred
  • 2 tablespoons olive oil, extra-virgin
  • 1/2 cup crème fraîche (120ml)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice

Instructions

  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped yellow onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
  2. Add the minced garlic and cook for another minute until fragrant but not browned.
  3. Pour in 4 cups of vegetable broth and add the frozen peas. Bring to a simmer over medium-high heat and cook gently for 5–7 minutes until peas are tender and bright green.
  4. Remove the pot from heat. Add the chopped fresh mint leaves and puree the soup using an immersion blender until smooth and creamy. If using a blender, blend in batches and return to the pot.
  5. Stir in 1 tablespoon fresh lemon juice and season with salt and black pepper to taste.
  6. Gently fold in 1/2 cup crème fraîche until fully incorporated.
  7. Ladle the soup into bowls and garnish with a dollop of crème fraîche and a few mint leaves. Optionally, sprinkle toasted pumpkin seeds or drizzle olive oil for added texture and flavor.

Notes

Do not overcook peas to maintain bright green color and sweetness. Add mint just before blending to keep fresh aroma. Stir in crème fraîche off heat to avoid curdling. For vegan version, substitute crème fraîche with coconut cream or plant-based yogurt and ensure broth is vegan.

Nutrition

Keywords: pea soup, mint soup, creamy soup, spring soup, easy dinner, vegetarian soup, healthy soup, quick soup