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Minted Pea Soup

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A light and refreshing pea soup blended with fresh mint, parsley, and lemon for a vibrant, flavorful dish. Perfect as a starter or a wholesome meal on its own.

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)

Instructions

  1. Heat olive oil or butter in a large pot over medium heat.
  2. Add the leeks, onion, and garlic, and cook until softened and fragrant.
  3. Pour in the water or stock, season with salt and black pepper, and bring to a gentle simmer.
  4. Stir in the peas and cook until just tender—3–5 minutes for fresh peas or slightly less for frozen.
  5. Remove from heat and add mint, parsley, and lemon juice.
  6. Using an immersion blender, puree the soup until smooth and creamy.
  7. Taste and adjust seasoning. Serve hot with a swirl of sour cream or crème fraîche.

Notes

Use frozen peas when fresh peas are not in season.

Add diced potato or spinach for extra body.

For a spicier version, add chili flakes.

For a richer taste, stir in cream before blending.

Freezes well for up to 2 months.

Nutrition

Find it online: https://justsosavory.com/minted-pea-soup/