Spring Pea and Mint Soup
A vibrant, chilled soup blending fresh peas, mint, and lemon, perfect for warm spring days. This soup recipe (vegetarian), ready in about 35 minutes, pairs fresh peas, celery, 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
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Equipment for this recipe
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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.
