Name: Minted Pea Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European
Ingredients: 1 fat leek, white and light green parts, sliced; 1 onion (white or yellow), diced; 2 garlic cloves, rough chopped; 2–3 tablespoons olive oil, butter, or a mix of both; 3 cups water, vegetable broth, or chicken stock; 1 teaspoon salt, more to taste; 1/2 teaspoon black pepper; 2 cups fresh English peas (10 ounces) or frozen peas; 1 cup fresh mint leaves, packed (about 1 ounce); 1/2 cup flat-leaf parsley, packed; 1–2 tablespoons fresh lemon juice; 2–4 tablespoons sour cream, crème fraîche, or vegan sour cream (for serving)

This minted pea soup is light, refreshing, and packed with fresh flavor. I love how the sweetness of the peas pairs beautifully with the brightness of mint and lemon, creating a soup that feels both comforting and vibrant. It’s simple to prepare and makes a perfect starter or a wholesome meal on its own.

Why You’ll Love This Recipe

I love this soup because it’s quick, healthy, and full of flavor. The peas give it a natural sweetness, while the mint and parsley add freshness that lifts the whole dish. I also like how versatile it is I can make it with fresh peas when they’re in season or frozen peas any time of year. A dollop of sour cream or crème fraîche gives it a creamy finish that makes every spoonful satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 fat leek, white, and light green parts, sliced or cut into half moons.
1 onion (white or yellow), diced
2 garlic cloves, rough chopped
2–3 tablespoons olive oil, or butter or a mix of both
3 cups water or vegetable broth, vegetable stock or chicken stock
1 teaspoon salt, more to taste (see notes)
1/2 teaspoon black pepper
2 cups fresh English peas (10 ounces) or use frozen peas
1 cup fresh mint, packed. (about 1 ounce mint leaves)
1/2 cup flat-leaf parsley, packed
1–2 tablespoons fresh lemon juice
2–4 tablespoons sour cream (try probiotic sour cream!) or creme fraiche, or vegan sour cream.

Directions

I start by heating olive oil or butter in a large pot over medium heat.
I add the leeks, onion, and garlic, cooking until they soften and turn fragrant.
I pour in the water or stock, season with salt and black pepper, and bring it to a gentle simmer.
I stir in the peas and cook just until tender about 3–5 minutes for fresh peas or a little less for frozen.
I remove the pot from the heat and add the mint, parsley, and lemon juice.
Using an immersion blender, I puree the soup until smooth and creamy.
I taste and adjust seasoning, then serve with a swirl of sour cream or crème fraîche on top.

Servings and Timing

This recipe serves 4 people. It takes about 10 minutes to prep and 20 minutes to cook, so I can have it ready in around 30 minutes.

Variations

Sometimes I add a diced potato or a handful of spinach for extra body. If I want it spicier, I add a pinch of chili flakes. For a richer soup, I stir in a splash of cream before blending.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop, stirring often. This soup also freezes well I let it cool completely before freezing it for up to 2 months, then thaw and reheat when needed.

FAQs

Can I use frozen peas for this soup?

Yes, I often use frozen peas, and they work beautifully in this recipe.

Do I need to cook the peas for long?

No, I only cook them until tender just a few minutes so they stay bright and fresh.

Can I make this vegan?

Yes, I use olive oil and vegan sour cream or skip the sour cream altogether for a vegan version.

How do I keep the soup bright green?

I avoid overcooking the peas and blend the soup right after adding the herbs to preserve the vibrant color.

Can I make this ahead of time?

Yes, I make it a day ahead and reheat gently before serving. It tastes even better the next day.

What can I serve with minted pea soup?

I like pairing it with crusty bread, a fresh salad, or a grilled cheese sandwich.

Can I freeze this soup?

Yes, I freeze it in portions and reheat when needed. The flavor holds up well.

Can I use dried mint instead of fresh?

I prefer fresh mint for its brightness, but in a pinch, I use a small amount of dried mint.

How do I make it creamier?

I add more sour cream, crème fraîche, or even a splash of heavy cream for extra richness.

Can I use chicken stock instead of vegetable stock?

Yes, chicken stock works great if I want a slightly richer flavor.

Conclusion

This minted pea soup is one of my go-to recipes when I want something fast, fresh, and full of flavor. The combination of sweet peas, fragrant herbs, and a touch of lemon makes it light yet satisfying. I love how easy it is to prepare and how beautifully it works as both a starter and a main meal.