Pea and Mint Soup with Lemon Zest

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant, velvety soup bursting with fresh peas and mint, finished with a bright lemon note for a refreshing meal. This french-inspired soups (vegan) ready in about 40 minutes pairs olive oil, medium, finely diced onion, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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

• 2 tbsp olive oil
• 1 medium, finely diced onion
• 2, peeled and diced carrots
• 2 cloves, minced garlic
• 4 cups fresh peas
• 4 cups vegetable broth
• 1/4 cup, chopped fresh mint
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 2 diced carrots, and cook for 5 minutes until softened and translucent.
2. Step 2: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, then add 4 cups fresh peas and 4 cups vegetable broth.
3. Step 3: Bring to a simmer and cook for 10 minutes until peas are tender, then remove from heat and let cool slightly.
4. Step 4: Blend the soup with an immersion blender until completely smooth (or transfer to a blender in batches), then return to the pot.
5. Step 5: Stir in 1/4 cup chopped mint and 1 tbsp lemon juice, then season with 1/4 tsp salt and 1/8 tsp black pepper. Simmer gently for 2 minutes until heated through and flavors meld.