Creamy Spring Pea and Mint Soup Recipe Easy Refreshing Chilled Delight

Let me tell you, the fresh, green aroma of sweet spring peas mingling with bright, cooling mint is enough to make anyone’s mouth water. The first time I spooned this creamy spring pea and mint soup into my bowl, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a rainy afternoon a few springs ago, and I wanted something light but satisfying that would brighten up the gloomy day. This soup delivered pure, nostalgic comfort with a fresh twist.

When I was knee-high to a grasshopper, my grandma used to make all kinds of vegetable soups, but this chilled pea and mint version felt like a secret treasure I wished I’d discovered years ago. Honestly, my family couldn’t stop sneaking spoonfuls off the counter as it cooled, and I can’t really blame them. You know, it’s dangerously easy to whip up, yet feels like a warm hug on a sunny spring day.

This creamy spring pea and mint soup is perfect for potlucks, a sweet treat for your kids after school, or to brighten up your Pinterest recipe board with something fresh and vibrant. I’ve tested this recipe more times than I can count—in the name of research, of course—and it’s become a staple for family gatherings and gifting to friends. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Creamy Spring Pea and Mint Soup Recipe

After many trials and a few happy kitchen accidents, I can confidently say this recipe hits all the right notes. Here’s why it’s worth your time:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen or can find fresh peas and mint easily in season.
• Perfect for Spring & Summer: Great chilled, making it a refreshing starter for warm weather lunches or light dinners.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, even those who typically turn their noses up at green veggies.
• Unbelievably Delicious: The creamy texture combined with bright mint flavor is next-level comfort food that feels both fresh and indulgent.

What sets this creamy spring pea and mint soup apart? It’s the touch of creaminess balanced with the natural sweetness of peas and the zing of fresh mint leaves. Plus, blending the soup just right gives it that velvety smooth texture without being heavy. Honestly, it’s comfort food reimagined—lighter, faster, but with the same soul-soothing satisfaction. Whether you’re impressing guests or just treating yourself, this recipe makes it easy.

What Ingredients You Will Need

This creamy spring pea and mint soup uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or fresh market finds that come together beautifully.

• Fresh or Frozen Peas (450g / 1 lb): The star of the show—sweet and tender. If using frozen, let them thaw slightly for best results.
• Fresh Mint Leaves (about 1/4 cup, packed): Adds that bright, refreshing flavor. I love using spearmint, but peppermint works too.
• Onion (1 medium, finely chopped): Provides a subtle sweetness when sautéed.
• Garlic Cloves (2, minced): For a gentle savory depth.
• Vegetable Broth (4 cups / 1 liter): Use low-sodium for better control over seasoning. Homemade broth makes this even better.
• Heavy Cream or Coconut Cream (1/2 cup / 120 ml): For that luscious creamy texture. Coconut cream is a great dairy-free swap.
• Olive Oil or Butter (2 tbsp): For sautéing onions and garlic.
• Lemon Juice (1 tbsp): Adds a subtle brightness to balance the sweetness.
• Salt and Freshly Ground Black Pepper: To taste.
• Optional Garnish: A few mint leaves, a drizzle of cream, or toasted croutons.

For best results, I recommend using fresh garden peas if you can find them, but frozen peas are perfectly fine and convenient. When picking mint, look for vibrant green leaves without blemishes. I usually get mine from local farmers’ markets or grow my own in pots—makes a big difference!

Equipment Needed

• Large Pot or Saucepan: For sautéing and simmering the soup. A heavy-bottomed pot helps prevent burning.
• Blender or Immersion Blender: To puree the soup until silky smooth. I prefer an immersion blender for easy cleanup.
• Measuring Cups and Spoons: For accuracy.
• Wooden Spoon or Silicone Spatula: For stirring without scratching your cookware.
• Fine Mesh Strainer (optional): If you like your soup extra smooth, passing it through a strainer is a nice touch.

If you don’t have a blender, you can mash the peas with a fork or potato masher for a chunkier texture, which is still delicious! For budget-friendly options, basic handheld blenders work wonders and don’t take up much space.

Preparation Method

1. Sauté the Aromatics (8-10 minutes): Heat 2 tablespoons olive oil or butter in your pot over medium heat. Add the finely chopped onion and cook gently until translucent and soft, about 5-7 minutes. Toss in the minced garlic and cook for another 1-2 minutes until fragrant but not browned. This slow sauté builds the soup’s base flavor.
2. Add Peas and Broth (5 minutes): Pour in the fresh or slightly thawed frozen peas, then add 4 cups (1 liter) of vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer gently for 5 minutes, just until peas are tender but still bright green.
3. Add Fresh Mint and Blend (5-7 minutes): Stir in the fresh mint leaves. Remove the pot from heat and, using an immersion blender, puree the soup until it’s silky smooth. If using a stand blender, carefully transfer the soup in batches and blend until smooth. You want it creamy but with a fresh vibrancy.
4. Stir in Cream and Lemon Juice (2-3 minutes): Return the blended soup to low heat. Add 1/2 cup (120 ml) heavy cream or coconut cream, and 1 tablespoon fresh lemon juice. Stir gently to combine and warm through, but don’t let it boil—this keeps the cream from curdling.
5. Season to Taste: Add salt and freshly ground black pepper gradually, tasting as you go. The soup should be bright, creamy, and balanced with a hint of minty freshness.
6. Chill (Optional but Recommended): For a truly refreshing experience, refrigerate the soup for at least 1 hour before serving. It tastes surprisingly good warm too, but chilling intensifies the flavors and cools it down beautifully for sunny days.
7. Serve and Garnish: Ladle into bowls, add a swirl of cream, a few fresh mint leaves, or some crunchy toasted croutons for texture contrast.

Pro tip: If your soup feels too thick after chilling, stir in a splash of broth or water to loosen it just before serving. Also, if the peas aren’t quite tender after simmering, give them a few more minutes but watch the color—overcooking dulls that gorgeous green.

Cooking Tips & Techniques

One thing I learned the hard way is to avoid boiling the soup once the cream is added—trust me, it can curdle and ruin that silky texture. Keeping the heat low after adding cream is key. Also, fresh mint is powerful, so add it gradually and taste; too much can overpower the delicate pea sweetness.

When blending, patience is your friend. Take your time to achieve that perfectly smooth consistency, especially if you’re using an immersion blender. If the soup feels too thick, add broth a little at a time, but don’t go too thin—you want it creamy, not watery.

Another trick I swear by: sauté your onions slowly over medium-low heat until they’re soft and sweet. Rushing this step with high heat results in sharp flavors that don’t blend well with the soup’s gentle notes.

Timing-wise, you can prep this soup ahead of time and keep it chilled for up to 2 days. It holds up beautifully, and in fact, the flavors deepen after resting. Just remember to stir well before serving, especially if it’s been in the fridge.

Variations & Adaptations

• Dairy-Free Version: Swap heavy cream for full-fat coconut milk or cashew cream for a velvety texture without dairy.
• Herb Twists: Try adding fresh basil or parsley alongside mint for a new flavor profile. Tarragon is a nice unexpected addition too.
• Spicy Kick: Add a pinch of cayenne or a small diced jalapeño when sautéing onions for a subtle heat contrast.
• Seasonal Swap: In summer, swap peas for fresh baby zucchini or asparagus for a similar texture and fresh flavor.
• Protein Boost: Stir in a dollop of Greek yogurt or a handful of cooked quinoa for a heartier meal.

Once, I tried blending in some fresh spinach along with peas, and it gave the soup a deeper color and earthy tone—delicious but a bit less sweet. It’s fun to experiment, so don’t be shy about trying your own spin!

Serving & Storage Suggestions

This creamy spring pea and mint soup shines best served chilled, straight from the fridge, especially on warm days. For presentation, garnish with a swirl of cream or coconut milk and a couple of fresh mint leaves. If you want a bit of crunch, some toasted artisan bread or homemade croutons on the side are perfect companions.

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat—avoid microwaving too long to prevent breaking the cream.

If you want to freeze the soup, do so before adding cream. Freeze in portions for up to 2 months. When ready to eat, thaw overnight in the fridge, warm up, then stir in cream and lemon juice fresh.

Flavors actually deepen and mellow after a day or two in the fridge, so sometimes I make this soup ahead to let it develop that extra punch. Just give it a good stir before serving.

Nutritional Information & Benefits

This soup is not only delicious but packs a nutritional punch. Peas are a great source of plant-based protein, fiber, and vitamins A, C, and K. Mint adds antioxidants and aids digestion, making this soup both refreshing and healthful.

Estimated per serving (based on 4 servings): approximately 180 calories, 7g protein, 9g fat, 18g carbohydrates, and 5g fiber. Using coconut cream keeps it dairy-free and adds healthy fats.

This recipe is naturally gluten-free and can be made vegan easily by swapping cream. It’s light yet satisfying, making it a good choice if you’re watching calories but want something comforting and nourishing.

Conclusion

If you’re looking for a creamy spring pea and mint soup that’s easy to make, full of fresh flavor, and perfect for those warmer days, this recipe is a winner. It’s simple to customize, quick to prepare, and tastes like you spent hours fussing over it. I love how it brings a little brightness to the table and the way it always gets compliments—plus, it’s a dish that feels like a fresh breath of spring in every spoonful.

Give it a try and let me know how you make it your own. Share your favorite variations or serving ideas—I’m always curious what you come up with! Here’s to many bowls of this refreshing chilled delight.

FAQs About Creamy Spring Pea and Mint Soup

Can I use frozen peas for this soup?

Absolutely! Frozen peas work wonderfully and make the recipe convenient year-round. Just thaw them slightly before cooking for best texture.

How long can I store this soup in the fridge?

Store it in an airtight container for up to 3 days. Stir well before serving.

Can I serve this soup warm?

Yes, it’s delicious warm too! Just heat gently without boiling after adding cream to keep it silky.

Is this recipe suitable for vegans?

It is! Just swap the heavy cream for coconut cream or another plant-based alternative.

Can I freeze this soup?

Freeze the soup before adding cream for up to 2 months. Thaw overnight and add cream fresh when reheating.

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