Spring Pea and Mint Soup
A vibrant, chilled soup blending fresh peas, mint, and lemon, perfect for warm spring days. This international-inspired soups (vegetarian) ready in about 35 minutes pairs thawed fresh peas, diced celery, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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 cups, thawed fresh peas
- 1/2 cup, diced celery
- 1, zested and juiced lemon
- 1/4 cup, chopped fresh mint
- 1 clove, minced garlic
- 2 tbsp olive oil
- 2 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup heavy cream
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: In a blender, combine 2 cups fresh peas, 1/2 cup celery, 1/4 cup fresh mint, 1 minced garlic clove, 2 tbsp olive oil, 2 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth.
- Step 2: Pour the mixture into a large pot. Bring to a simmer over medium heat, then reduce heat to low. Stir in 1/4 cup heavy cream and the zest and juice of 1 lemon. Simmer for 5 minutes, then chill in the refrigerator for at least 1 hour.
- Step 3: Before serving, stir in 2 tbsp fresh parsley. Season with additional salt and pepper if needed. Serve chilled, garnished with extra mint and a drizzle of olive oil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Pea and Mint Soup take to make?
Total time is about 35 minutes (25 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 Spring Pea and Mint Soup?
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 thawed fresh peas from drying out.
Can I substitute ingredients in Spring Pea and Mint Soup?
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 Spring Pea and Mint Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
Is Spring Pea and Mint Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So much better than takeout. We'll never order international delivery again.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
