Icy Minted Pea Soup with Lemon Cream

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A chilled pea soup brightened by fresh mint and a tangy lemon cream swirl, perfect for a light, refreshing summer starter. This soup recipe, ready in about 20 minutes, pairs frozen peas, vegetable broth, fresh mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups frozen peas
• 2 cups vegetable broth
• 1/4 cup fresh mint leaves
• 2 tbsp lemon juice
• 1/4 cup heavy cream
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add 3 cups frozen peas and sauté for 3 minutes until they begin to soften.
2. Step 2: Add 2 cups vegetable broth to the saucepan and bring to a simmer. Cook for 5 minutes until peas are tender.
3. Step 3: Remove from heat and transfer the pea mixture to a blender. Add 1/4 cup fresh mint leaves, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth and bright green.
4. Step 4: Chill the soup in the refrigerator for at least 2 hours until icy cold.
5. Step 5: Before serving, stir 2 tbsp lemon juice into the soup. In a small bowl, whisk 1/4 cup heavy cream until slightly thickened and swirl it on top of each serving for a creamy lemon finish.