Delicious Spring Pea and Mint Soup Recipe
You know that feeling when spring finally decides to make an appearance, and you’re just itching to eat something fresh and green? That’s when I dive into making this Spring Pea and Mint Soup. I first tried it on a whim during one of those impromptu kitchen experiments that could have gone either way, but thankfully it turned out to be a delicious surprise. Now, it’s become a bit of a tradition whenever the weather warms up (or when I just need a pop of green in my life).
Why You’ll Love This Soup
This soup is like a hug in a bowl. I make it when I need something that’s both comforting and refreshing. My family goes crazy for this because it’s creamy yet light, with a hint of mint that makes it feel fancy without being fussy. Plus, it’s honestly one of the easiest soups to whip up, even if you’ve had one of those days where you barely have the energy to boil water. Trust me, I’ve been there!
Ingredients You’ll Need
- 500g frozen peas (or fresh if you’re feeling ambitious!)
- 1 medium onion, chopped
- 2 cloves of garlic, minced (because garlic is life)
- 4 cups vegetable broth (chicken broth works too, if you’re not fussed about keeping it veggie)
- A bunch of fresh mint leaves (or a teaspoon of dried mint if you’re in a pinch)
- 1/2 cup of cream or a generous splash of coconut milk for a dairy-free version
- Salt and pepper to taste
How to Make It
- Heat a bit of oil in a large pot over medium heat. Toss in the onion and garlic and let them get all cozy together, until the onion is just about translucent. This is where I usually sneak a taste because, why not?
- Add the peas and broth, then bring everything to a gentle simmer. Don’t worry if it looks a bit odd now – it always does!
- Throw in the mint leaves, and let it all simmer for another few minutes. I tend to think it smells like a meadow at this point.
- Carefully blend the soup until smooth. A stick blender works wonders here, but if you haven’t got one, just use a regular blender (and then maybe clean up the kitchen walls later… been there, done that).
- Stir in the cream or coconut milk, then season with salt and pepper. Taste and adjust as needed.
Notes from My Kitchen
I once forgot to add the mint early on, so I just stirred it in at the end. Not quite the same, but still pretty tasty. And sometimes I throw in a handful of spinach for extra greenery. Give it a try!
Variations I’ve Tried
I’ve experimented by adding a squeeze of lemon juice for a bit of zing; it’s nice, but my family prefers it without. Oh, and once I thought I’d be clever and used basil instead of mint – not my finest hour.
What If You Don’t Have…
No stick blender? No worries, just use whatever you have on hand and maybe pretend the splatters are abstract art. No cream? Yogurt works in a pinch, though it does make it a tad tangy.
Keeping and Serving
This soup keeps in the fridge for a couple of days, but honestly, in my house, it never lasts more than a day! When I serve it, a dollop of crème fraîche on top makes it extra special. We like to pair it with some crusty bread, perfect for dunking.
Pro Tips from My Kitchen Fiascos
I once tried rushing the blending step and regretted it because I ended up with a chunkier soup than planned. Take your time here – it’s worth it!
Common Questions I Get
Can I use dried peas? Well, technically yes, but it’ll take ages to cook. Stick with frozen or fresh if you can.
Is it okay to skip the mint? Sure, but it won’t be quite the same – maybe add a bit more garlic to keep it lively.
Could I add some protein? Absolutely! Some shredded chicken or crispy bacon on top is lovely.
