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A bowl of vibrant spring pea soup garnished with fresh herbs and vibrant colors.

Spring Pea Soup

A warm, sensory welcome to spring with a spoonful of sweet garden peas, bright mint, and silky broth that tastes like sunshine and nostalgia.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Light Meal, Starter
Cuisine: American, Comfort Food
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil or unsalted butter Use butter for a richer finish.
  • 1 medium onion, finely chopped Swap with shallot for a sweeter taste.
  • 2 cloves garlic, minced Roast for a mellower note.
  • 4 cups vegetable or chicken stock Homemade or low-sodium store-bought.
  • 4 cups fresh or frozen peas Frozen peas are a healthy option.
  • 1 small potato, peeled and diced Optional for added creaminess.
  • 1/4 cup fresh mint leaves, loosely packed Or use 2 tablespoons chopped dill.
  • Juice of 1 lemon Add more for brightness.
  • 1/4 cup heavy cream or plain Greek yogurt Optional for rich texture.
  • Salt and freshly ground black pepper, to taste
For Serving
  • Crusty bread or toasted seeds For serving.

Method
 

Preparation
  1. In a medium pot over medium heat, warm the olive oil or butter until it shimmers.
  2. Add the chopped onion and a pinch of salt. Cook until translucent and tender, about 5 minutes. Stir in the garlic for the last 60 seconds until fragrant.
Cooking
  1. Add the diced potato (if using) and stock. Bring to a gentle simmer, then cover and cook until the potato is tender, about 8–10 minutes.
  2. Stir in the peas and simmer for 2–3 minutes until warmed through and bright green.
  3. Remove the pot from heat. Add the mint and lemon juice. Use an immersion blender to purée until smooth; alternatively, carefully transfer to a blender in batches and purée, returning the soup to the pot.
  4. Stir in the cream or Greek yogurt if using, and season generously with salt and pepper. Taste and adjust acidity with more lemon if needed.
  5. Ladle into bowls and garnish with torn mint, a drizzle of olive oil, cracked black pepper, or toasted seeds. Pair with crusty bread for dipping.

Notes

For a dairy-free version, skip the cream and stir in a splash of olive oil at the end. Swap spinach with kale for a stronger flavor.