Icy Minted Pea Soup with Lemon Cream
A chilled pea soup brightened by fresh mint and a tangy lemon cream swirl, perfect for a light, refreshing summer starter. This general-inspired soups 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
Instructions
- 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.
- Step 2: Add 2 cups vegetable broth to the saucepan and bring to a simmer. Cook for 5 minutes until peas are tender.
- 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.
- Step 4: Chill the soup in the refrigerator for at least 2 hours until icy cold.
- 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.
Frequently asked questions
How long does Icy Minted Pea Soup with Lemon Cream take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Icy Minted Pea Soup with Lemon Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep frozen peas from drying out.
Can I substitute ingredients in Icy Minted Pea Soup with Lemon Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Icy Minted Pea Soup with Lemon Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Icy Minted Pea Soup with Lemon Cream?
General soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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