Snow Pea and Mint Soup with Lemon Cream
A chilled spring pea soup accented by fresh mint and brightened with a lemon-infused cream — light and refreshing for warm-weather meals. This Mediterranean-inspired 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 150 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
- 4 cups vegetable broth
- 1/4 cup fresh mint leaves
- 2 tbsp lemon juice
- 1/4 cup heavy cream
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: In a large pot, combine 3 cups frozen peas with 4 cups vegetable broth and 1 tbsp olive oil. Bring to a simmer over medium heat and cook for 5 minutes until peas are tender.
- Step 2: Remove from heat and add 1/4 cup fresh mint leaves. Use an immersion blender to puree the soup until smooth and vibrant green.
- Step 3: In a small bowl, whisk together 1/4 cup heavy cream and 2 tbsp lemon juice until slightly thickened and tangy.
- Step 4: Season the soup with 1 tsp salt and 1/2 tsp black pepper, then chill in the refrigerator for at least 1 hour.
- Step 5: Serve the soup cold, drizzled with the lemon cream and garnished with extra mint leaves if desired.
