Delicate, vibrant, and brimming with fresh flavor, this green pea soup is a comforting dish that effortlessly bridges simplicity and sophistication. It delivers a gentle sweetness from the peas, subtly balanced with the herbal brightness of fresh mint. Each spoonful is smooth, satisfying, and packed with natural goodness—making it a delightful addition to both casual lunches and elegant starters.
Ingredient Breakdown
Fresh or frozen peas are the soul of this soup. If peas are in season, fresh ones bring unmatched sweetness and texture. However, frozen peas are equally effective, offering consistency and convenience year-round. Whichever you choose, the result will be beautifully vibrant and flavorful.
Potatoes act as a natural thickener, adding body and creaminess without relying on dairy or additional fats. A medium starchy potato melts seamlessly into the broth, giving the soup a silky texture while allowing the peas’ flavor to shine.
Mint plays a quietly powerful role. A few fresh leaves added at the end lift the entire profile of the dish, providing a refreshing contrast to the earthiness of the peas and the richness of the broth.
Seasoning is key. A touch of sea salt enhances the peas’ inherent sweetness, while cracked black pepper adds warmth and dimension. A swirl of good-quality olive oil enriches the mouthfeel and rounds off each bite with subtle fruity notes.
Garnishes offer both visual appeal and extra texture. A spoonful of reserved whole peas gives a hint of crunch, while toasted pine nuts contribute a nutty depth. A drizzle of extra virgin olive oil adds gloss and aromatic richness right before serving.
Step-by-Step Preparation Guide
Start by building the foundation of flavor with gently sautéed onions. Cook them in olive oil over medium heat until they become translucent and tender. This step softens their sharpness, allowing their sweetness to complement the peas and potatoes.
Once the onions have softened, add the diced potato and pour in the broth or water. Bring it all to a gentle boil, then reduce the heat and simmer under a lid. After about 10 minutes, the potatoes should be fork-tender and ready to blend effortlessly into the soup.
Now it’s time to introduce the peas. Simmer them for just four minutes—enough to soften them slightly without losing their vibrant green hue or delicate taste. Overcooking can dull both color and flavor, so timing is essential here.
Turn off the heat, add mint leaves, and season the soup to your preference. Let the mixture cool slightly before blending. If you’re using an immersion blender, purée the soup right in the pot until silky smooth. For a traditional blender, work in batches to avoid overflow, and blend until luxuriously creamy. If needed, add a splash of broth or water to loosen the texture to your liking.
Return the puréed soup to the pot, warm it gently, and give it one final taste. Adjust the seasoning if necessary, then ladle into bowls. Top with garnishes—cooked peas, pine nuts, a drizzle of olive oil—and serve immediately while hot and aromatic.
Recipe Tips & Frequently Asked Questions
How to keep the soup vibrant green:
Keep cooking time for the peas minimal and blend soon after adding them. Avoid over-simmering once blended to maintain the soup’s vivid hue.
Ways to thicken or thin the soup for your desired consistency:
To thicken, simmer uncovered for a few minutes after blending. To thin, stir in a bit more broth or warm water until the texture feels right.
Storing and reheating without losing flavor:
Let the soup cool completely before transferring to an airtight container. Store in the fridge for up to 3 days. Reheat gently over low heat to preserve the minty freshness and avoid dulling the peas’ flavor.
Best practices for making ahead and freezing:
This soup freezes well. Skip the garnishes before freezing and add them when reheating. Defrost overnight in the fridge and reheat slowly, stirring occasionally for a smooth consistency.
Can I use dried peas instead of fresh or frozen?
Dried peas require a completely different cooking method and yield a heartier, less vibrant soup. Stick to fresh or frozen for the light, green, spring-like version.
How do I store leftovers, and how long will they last?
Store in the refrigerator for up to three days. Reheat in a pot over medium-low heat, stirring occasionally.
What’s the best way to reheat without losing texture?
Reheat gently and avoid boiling. Stir regularly to prevent separation and preserve the soup’s velvety consistency.
Can I make this soup without mint? What are good alternatives?
Absolutely. Basil, parsley, or tarragon can offer a different but equally delightful herbal note.
How do I make this soup heartier for a main course?
Add a handful of cooked quinoa or lentils, or serve with a chunk of rustic bread topped with hummus or a savory spread.
What to Serve With This Recipe
A bowl of this vibrant soup pairs perfectly with crisp, golden garlic crostini or thick slices of sourdough slathered with vegan butter. For a refreshing contrast, try a side salad with lemon vinaigrette, shaved fennel, or radishes. Roasted vegetables or chickpea fritters add a savory crunch and protein boost, while a warm sandwich layered with grilled veggies or creamy spreads makes it a fulfilling meal.
Creative Variations
Add a splash of coconut milk after blending to give the soup a lush, velvety finish and a hint of tropical flavor. For a spicier version, stir in a pinch of chili flakes or a dash of cayenne pepper. A little lemon zest or a squeeze of lemon juice just before serving brightens the flavors and balances the richness. Swirling in a spoonful of fresh pesto adds a deep, herbaceous layer and transforms the soup into something truly special.
Green pea soup is a beautiful expression of simplicity, flavor, and freshness. It’s quick to prepare, effortlessly elegant, and versatile enough to suit any occasion. Whether served as a light starter or a cozy main dish, its delicate sweetness, minty brightness, and creamy texture make it a timeless favorite.
Ingredients
4 cups (500 grams) frozen or fresh green peas
2 ½ cups (600 ml) low-sodium vegetable broth or water
1 tablespoon olive oil
1 medium-sized onion, finely chopped or thinly sliced
1 (9 oz / 250 grams) medium potato, peeled and diced
10 fresh mint leaves
Salt and black pepper, to taste
Garnish (optional)
2–3 tablespoons cooked peas (reserved before blending)
1 tablespoon pine nuts
Extra virgin olive oil, for drizzling
Instructions
Warm the olive oil in a large soup pot over medium heat. Add the chopped onion and sauté gently for about 5 minutes, stirring occasionally, until soft and translucent without browning.
Add the diced potato to the pot along with the vegetable broth or water. Bring the mixture to a gentle boil, then lower the heat, cover the pot with a lid, and simmer for 10 minutes, or until the potato is fork-tender and fully cooked.
Stir in the green peas and let them simmer for approximately 4 minutes. Avoid overcooking to preserve their vibrant color and delicate, fresh flavor.
Switch off the heat and season the soup generously with salt (about one teaspoon, or to your taste), freshly cracked black pepper, and the mint leaves. Allow the soup to cool slightly before proceeding to blend.
If using an immersion blender, blend the soup directly in the pot until velvety smooth. If using a traditional blender, carefully transfer the soup in batches—do not exceed the maximum fill line to avoid overflow. If the consistency feels too thick, add a little extra broth or water to achieve your desired texture.
Return the puréed soup to the pot and reheat gently if needed. Taste once more and adjust the seasoning to your preference.
Serve the soup hot, garnished with a swirl of extra virgin olive oil, a handful of reserved peas, toasted pine nuts, and a crack of black pepper if desired. Enjoy each spoonful of this fresh and comforting green pea soup.
Green Pea Soup Recipe
Ingredients
- 4 cups 500 grams frozen or fresh green peas
- 2 ½ cups 600 ml low-sodium vegetable broth or water
- 1 tablespoon olive oil
- 1 medium-sized onion finely chopped or thinly sliced
- 1 9 oz / 250 grams medium potato, peeled and diced
- 10 fresh mint leaves
- Salt and black pepper to taste
Garnish (optional)
- 2 –3 tablespoons cooked peas reserved before blending
- 1 tablespoon pine nuts
- Extra virgin olive oil for drizzling
Instructions
- Warm the olive oil in a large soup pot over medium heat. Add the chopped onion and sauté gently for about 5 minutes, stirring occasionally, until soft and translucent without browning.
- Add the diced potato to the pot along with the vegetable broth or water. Bring the mixture to a gentle boil, then lower the heat, cover the pot with a lid, and simmer for 10 minutes, or until the potato is fork-tender and fully cooked.
- Stir in the green peas and let them simmer for approximately 4 minutes. Avoid overcooking to preserve their vibrant color and delicate, fresh flavor.
- Switch off the heat and season the soup generously with salt (about one teaspoon, or to your taste), freshly cracked black pepper, and the mint leaves. Allow the soup to cool slightly before proceeding to blend.
- If using an immersion blender, blend the soup directly in the pot until velvety smooth. If using a traditional blender, carefully transfer the soup in batches—do not exceed the maximum fill line to avoid overflow. If the consistency feels too thick, add a little extra broth or water to achieve your desired texture.
- Return the puréed soup to the pot and reheat gently if needed. Taste once more and adjust the seasoning to your preference.
- Serve the soup hot, garnished with a swirl of extra virgin olive oil, a handful of reserved peas, toasted pine nuts, and a crack of black pepper if desired. Enjoy each spoonful of this fresh and comforting green pea soup.
