Description
A fresh and vibrant Spring Pea and Mint Soup, perfect for a light appetizer or a comforting meal. This creamy soup combines sweet peas with aromatic mint, enhanced by sautéed onions and a touch of cream or coconut milk for richness. Ready in just 25 minutes, it’s a delightful way to celebrate spring flavors.
Ingredients
Scale
Soup Base
- 2 cups fresh peas (or frozen)
- 1 cup vegetable broth (low-sodium)
- 1 medium onion, chopped
- 1 cup fresh mint leaves (plus extra for garnish)
- 2 tablespoons olive oil
- Salt and pepper to taste
Creaminess
- 1 cup heavy cream or coconut milk
Instructions
- Prepare the peas: Wash fresh peas thoroughly and shell them if using fresh peas to remove them from their pods.
- Sauté onions: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes, stirring occasionally to prevent burning.
- Cook peas and broth: Add the fresh peas and vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 10 minutes until peas are tender.
- Blend the soup: Transfer the soup to a blender and blend until smooth, adding the fresh mint leaves during blending for a vibrant mint flavor.
- Add creaminess: Return the blended soup to the pot over low heat. Stir in the heavy cream or coconut milk until fully combined and heated through.
- Season and serve: Season the soup with salt and pepper to taste. Serve warm, garnished with extra mint leaves if desired for a fresh presentation.
Notes
- You can use frozen peas if fresh peas are not available; no need to thaw before cooking.
- For a dairy-free version, substitute heavy cream with coconut milk as suggested.
- If the soup is too thick, add a little more vegetable broth or water to reach desired consistency.
- For extra texture, reserve some peas and add them after blending for a partial chunky soup.
- To enhance the mint flavor further, add a few mint leaves as garnish.
