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
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Snow Pea and Mint 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 Snow Pea and Mint 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 Snow Pea and Mint 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 Snow Pea and Mint 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 Snow Pea and Mint Soup with Lemon Cream?
Mediterranean 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.
