Pea and Mint Soup with Crème Fraîche

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant pea soup flavored with fresh mint and finished with a dollop of crème fraîche, reflecting the fresh, local ingredients of English regional cuisine. This English-inspired soup recipe, ready in about 30 minutes, pairs frozen green peas, vegetable broth, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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.

Prep: 10 min Cook: 20 min Serves 4 English cuisine 190 cal/serving

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Ingredients

4 cups frozen green peas
3 cups vegetable broth
1 medium, chopped yellow onion
2, minced garlic cloves
2 tbsp olive oil
1/4 cup, chopped fresh mint leaves
1 tsp salt
1/2 tsp black pepper
1/2 cup, for serving crème fraîche
1 tbsp, freshly squeezed lemon juice

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion and cook for 5-6 minutes until soft and translucent.
Step 2: Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
Step 3: Pour in 3 cups vegetable broth and bring to a boil. Add 4 cups frozen green peas and reduce heat to simmer for 8-10 minutes until peas are tender.
Step 4: Remove pot from heat and stir in 1/4 cup chopped fresh mint leaves, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp freshly squeezed lemon juice.
Step 5: Using an immersion blender, puree soup until smooth and vibrant green. Reheat gently if needed.
Step 6: Serve hot with a generous dollop of 1/2 cup crème fraîche in each bowl for creaminess and tang.