Quick Facts
Time: 25 minutes total • Yield: 4 servings • Skill: Easy • Method: One-pan, blended • Diet: Vegan, GF
Introduction
Vegetable soup can be bright and zippy, not heavy or slow—this Spring Pea & Mint version is proof in 25 minutes. Sweet peas, mellow leek, and cool mint turn into a silky, jewel-green purée that you can serve steaming in mugs or chilled in small bowls. The texture is creamy without cream, and the flavor lands in that sweet spot of comfort and freshness. It’s a fit for weeknights, make-ahead lunches, or the first course of a dinner party when you want something simple that still feels special. With mostly pantry and freezer staples, you’re never more than a few steps away from a feel-good bowl.
For more quick comfort, skim our soups built for busy nights.
Why You’ll Love It
- Weeknight-easy: one pan, simple chopping, clear timing.
- Flexible: hot or chilled; adapt herbs and aromatics to taste.
- Balanced flavor: natural sweetness + minty lift + citrus brightness.
- Great leftovers: color and texture hold with gentle reheating.
Spring Pea & Mint Vegetable Soup
Ingredients
Equipment
Method
- Heat olive oil over medium heat. Add sliced leek (and celery if using) with a pinch of salt. Cook for 4–5 minutes until tender and sweet.
- Add garlic and stir for about 30 seconds until fragrant.
- Stir in peas and 3 cups of stock. Bring to a gentle simmer (not a full boil) to preserve the color.
- Simmer for 5–6 minutes until the peas are tender and bright green.
- Remove from heat. Add mint and blend until smooth using an immersion or high-speed blender. Thin with more hot stock if needed.
- Season with salt, pepper, and lemon juice. Stir in reserved whole peas if using for added texture.
- Serve hot or chilled. To chill, cool quickly in a shallow pan, refrigerate, and whisk before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium leek, thinly sliced (white & light green)
- 1 small celery stalk, diced (optional, for depth)
- 2 garlic cloves, sliced
- 4 cups (600 g) frozen peas
- 3–4 cups (720–960 ml) low-sodium vegetable stock
- ½ tsp fine sea salt, more to taste
- Black pepper, to taste
- ½ cup fresh mint leaves, loosely packed
- 1–2 tbsp lemon juice, plus extra wedges for serving
What each ingredient does
- Olive oil: carries flavor and smooths the blend.
- Leek/celery: gentle aromatics with soft sweetness.
- Garlic: savory backbone.
- Peas: creamy body and bright color.
- Stock: adjusts thickness and seasons.
- Salt/pepper: coherence and mild heat.
- Mint: refreshing high note.
- Lemon: finishing spark.
Pro tip: Keep back ¼ cup peas to stir in whole at the end for texture.
Substitutions & Swaps
- Aromatics: Use onion or shallot if that’s what you have.
- Herbs: Basil, parsley, or dill all work; you can mix mint with any of them.
- Stock: If your stock is strong, dilute 1:1 with water to keep flavors clean.
- Citrus: Lime or a splash of apple cider vinegar in a pinch.
- Diet & texture: Already vegan/GF; for extra silk, blend in 1 tbsp olive oil off heat.
- Time savers: Frozen chopped onions, pre-washed leeks, or bagged mint make this nearly hands-off.
Equipment Notes
Use a medium saucepan or Dutch oven. A stick blender is the easiest tool; a high-speed blender will give you an ultra-velvety finish—just vent the lid for steam. A fine sieve is optional if you want a restaurant-style texture.
Step-by-Step
- Sauté aromatics. Heat olive oil over medium. Add leek (and celery, if using) with a pinch of salt; cook 4–5 minutes until tender and sweet.
- Add garlic. Stir 30 seconds, just until fragrant.
- Simmer peas. Add peas and 3 cups stock; bring to a gentle simmer, not a rolling boil, to preserve color.
- Cook briefly. Simmer 5–6 minutes until peas are tender and bright green.
- Blend with mint. Remove from heat, add mint, and blend smooth. Thin with more hot stock until pourable and glossy.
- Season & brighten. Taste; add salt, pepper, and lemon juice. Stir in the reserved whole peas for pop.
- Serve hot or chill. For chilled soup, cool quickly in a shallow pan, then refrigerate; whisk before serving.
Doneness cues
- Peas crush easily; soup coats the spoon lightly.
- Flavor is sweet-fresh with a clean mint finish.
- Color is vivid green, not olive.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook up to 2 days in advance; add lemon right before serving for best brightness.
- Fridge: 3–4 days, covered.
- Freeze: Up to 3 months; thaw overnight and re-blend briefly to restore silkiness.
- Reheat: Low heat with a splash of stock; avoid boiling to keep color and mint aroma.
How to Lighten / Make It Creamy
- Lighten: Increase stock and lemon for a thinner, zippier bowl.
- Creamy: Blend in a spoon of olive oil or a dollop of plain, unsweetened dairy-free yogurt after blending (off heat) for lush body.
Toppings, Garnishes & Finishes
- Crunch: lemon-zest croutons, toasted sunflower seeds.
- Fresh: mint ribbons, chopped parsley, or scallions.
- Tang/Heat: squeeze of lemon, pinch of chili flakes, or a swirl of chili oil.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Pair with a simple greens salad, herby couscous, or roasted carrots. Sip with sparkling water + mint and lemon; for a cozy vibe, warm spiced tea suits the minty notes.
Scaling the Recipe
For a crowd, double everything and blend in batches. Cool large batches quickly (shallow pans, fridge space) to maintain color. Halving works cleanly; keep mint and lemon proportional for balance.
Nutrition & Dietary Notes
Peas supply fiber and plant protein; mint keeps the flavor light. Naturally gluten-free and vegan. Check labels on stock for sodium and gluten.
Troubleshooting
- Flat flavor? Add a pinch of salt and a squeeze of lemon; mint shines when the seasoning is right.
- Too thick? Whisk in hot stock a little at a time.
- Muted color? You likely boiled too hard; add a few fresh mint leaves and a splash of lemon, then re-blend.
- Grainy texture? Blend longer, or strain once through a fine mesh.
FAQs
Can I use fresh peas? Absolutely—cook just until tender; they can vary by size.
What about precut or frozen aromatics? Use them; sauté briefly to evaporate excess moisture.
How do I keep it from tasting grassy? Use the white/light green part of the leek and finish with lemon for balance.
Can I make it in a crock pot? This recipe is faster on the stovetop; blending after a brief simmer keeps color bright.
How long does it keep? 3–4 days chilled; it freezes well up to 3 months.
Still deciding what to cook? Scan our vegetable soups for more quick wins.
Variations
- Lemony Herb: Add lemon zest and extra mint + dill; finish with more lemon.
- Spicy Chipotle: Add a pinch of chipotle flakes and balance with extra lemon.
- Creamy Parmesan-Style (non-vegan): Stir in a spoon of grated hard cheese substitute and a splash of neutral dairy-free cream for richness.
Chef Notes / Test Kitchen Tips
Salt in small stages: a pinch with the leeks, then adjust after blending, then again after lemon. Add mint off heat for the freshest flavor—this one step dramatically improves aroma and color. Expect a finish window around 20–24 minutes once the aromatics are soft; blending and seasoning take the dish across the finish line.
Conclusion
When you need comfort and clarity in a bowl, this pea-and-mint vegetable soup delivers on both counts in 25 minutes. It’s simple to batch, friendly to leftovers, and adaptable to seasons—serve hot now, chilled later. If it earns a spot in your rotation, leave a rating and share your favorite garnish twist.
