Quick Facts
Time: 25 minutes total • Yield: 4 bowls • Skill: Easy • Method: One-pan, blended • Diet: Vegan, GF
Introduction
Vegetable soup doesn’t have to simmer all day—this Spring Green Pea & Mint version gets you restaurant-bright flavor in just 25 minutes. If you’re staring into the fridge at dinnertime, this silky, vivid bowl solves the weeknight puzzle with minimal prep and maximum payoff. Sweet peas and mellow leek blitz into a lush purée, while fresh mint keeps everything crisp and lively. Serve it hot for cozy nights or chilled for a breezy starter; either way, the color alone feels like a reset. This is the kind of soup that tastes light but satisfies, thanks to the natural creaminess of blended peas. It’s perfect for busy families, meal-preppers, and anyone craving a fast, healthy win that’s still special enough for guests.
If you’re planning easy meals for the week, browse more vegetable soup recipes for quick, bright bowls.
Why You’ll Love It
- Weeknight-easy: clear steps, minimal chopping, done in 25 minutes.
- Flexible: serve hot or chilled; swap aromatics and herbs with what you have.
- Balanced flavor: sweetness from peas, gentle allium warmth, bright mint, and a finishing squeeze of lemon.
- Great leftovers: reheats beautifully; flavor deepens by day two.
Vegetable Soup: Spring Green Pea & Mint — Vibrant, Weeknight-Ready
- Total Time: 25 minutes
- Yield: 4 bowls
- Diet: Vegan
Description
A silky, vibrant green pea and mint soup that delivers restaurant-bright flavor in 25 minutes. Sweet peas, mellow leek, and fresh mint blend into a lush purée finished with lemon—equally good hot or chilled. Vegan & gluten-free.
Ingredients
2 tbsp extra-virgin olive oil
1 large leek, white & light green parts only, thinly sliced
2 garlic cloves, sliced
4 cups (600 g) frozen green peas
3–3½ cups (720–840 ml) low-sodium vegetable stock, divided
½ tsp fine sea salt, plus more to taste
Freshly ground black pepper
½ cup packed fresh mint leaves (about 15–20), plus extra for garnish
1–2 tbsp fresh lemon juice, to finish
Instructions
1) Soften aromatics (5 min): Warm olive oil over medium heat. Add leek + a pinch of salt; cook, stirring, until translucent and tender.
2) Bloom garlic (30–45 sec): Stir in garlic until fragrant; do not brown.
3) Add peas & stock (2 min): Stir in peas and 3 cups stock. Bring just to a gentle simmer.
4) Simmer briefly (4–6 min): Cook until peas are vivid green and just tender.
5) Blend with mint (2 min): Off heat, add mint. Blend until very smooth (stick blender or vented countertop blender). Add hot stock as needed to reach silky, pourable consistency.
6) Season & finish (1 min): Taste; add salt, pepper, and lemon juice until sweet + fresh + bright.
7) Serve: Ladle hot, or chill quickly for a cool version. Garnish with mint ribbons, a few peas, and a light drizzle of olive oil.
Notes
• Use low-sodium stock so you can season perfectly at the end.
• Leek can be swapped with 1 medium onion or 4–5 scallions.
• Herbs: mint is signature; basil, parsley, or tarragon also work.
• For extra body, blend in 1–2 tbsp olive oil off heat.
• Reheat gently; avoid boiling to keep the color bright.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: soup recipes
- Method: One-pan, blended
- Cuisine: Modern
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 large leek, white & light green parts only, thinly sliced
- 2 garlic cloves, sliced
- 4 cups (600 g) frozen green peas (no need to thaw)
- 3–3½ cups (720–840 ml) low-sodium vegetable stock, divided
- ½ tsp fine sea salt, plus more to taste
- Freshly ground black pepper
- ½ cup packed fresh mint leaves (about 15–20 leaves), plus extra for garnish
- 1–2 tbsp fresh lemon juice, to finish
What each ingredient does
- Olive oil: blooms aromatics and adds silkiness.
- Leek: gentle, sweet base without overpowering bite.
- Garlic: savory depth in the background.
- Peas: body, natural creaminess, bright color.
- Vegetable stock: thins to blend and carries flavor.
- Salt & pepper: lifts sweetness; adds structure.
- Mint: fresh, cooling top note.
- Lemon juice: final pop that makes flavors “sing.”
Must-have vs flexible: Peas, mint, and stock are the must-haves. Leek can become onion or scallion; lemon can be swapped with a mild vinegar.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: No leek? Use 1 medium onion or 4–5 scallions.
- Herbs: Try basil, parsley, or tarragon if mint isn’t available; combine mint + parsley for balance.
- Liquid: If the soup feels thick, add hot stock by the ¼ cup until silky.
- Citrus: Lime works; a dash of mild white wine vinegar is fine if you’re out of citrus.
- Diet tweaks: Already vegan/GF. For extra richness, blend in 2 tbsp olive oil off heat.
- Budget/time savers: Use frozen peas (ideal here). Pre-sliced leeks or frozen chopped onions speed things up.
Equipment Notes
A medium heavy saucepan or 10-inch skillet works well. A basic stick blender is the quickest path to smooth; a countertop blender yields ultra-silky texture (blend in batches and vent the lid for steam if hot). A fine mesh strainer is optional for a restaurant-smooth finish. Use a ladle and heatproof measuring cup for easy blending and thinning.
Step-by-Step
- Soften aromatics (5 minutes). Warm olive oil over medium heat. Add leek and a pinch of salt; cook until translucent and tender, stirring occasionally. This builds sweetness and removes raw bite.
- Bloom garlic (30–45 seconds). Stir in garlic until fragrant—don’t brown it. Blooming wakes up savory notes.
- Add peas & stock (2 minutes). Stir in peas and 3 cups stock. Bring just to a simmer; keep the color bright by avoiding a hard boil.
- Simmer briefly (4–6 minutes). Cook until peas are hot and just tender. Visual cue: peas turn vivid, and a pea squashes easily between fingers.
- Blend with mint (2 minutes). Off heat, add mint. Blend with stick blender until very smooth (or transfer to a blender in batches). Add more hot stock for your ideal consistency.
- Season & finish (1 minute). Taste; add salt, pepper, and lemon juice. You want sweet + fresh + bright.
- Serve. Ladle hot, or chill in a shallow container for a cool version. Garnish with a few peas, mint ribbons, and a tiny drizzle of olive oil.
Serving a crowd? Find timing tips in these soup recipes that scale beautifully.
Doneness cues
- Color stays bright green.
- Texture: silky, pourable, not pasty.
- Flavor: rounded sweetness with a clean mint finish.
Make-Ahead, Storage & Reheating
- Make-ahead: Slice leeks and mint up to 1 day ahead; store separately.
- Fridge: 3–4 days in a sealed container; color remains good if you avoid prolonged boiling.
- Freeze: Up to 3 months. For best texture, cool quickly before freezing; re-blend briefly after thawing if needed.
- Reheat: Warm gently over low heat, adding a splash of stock or water. For chilled service, whisk to restore sheen.
How to Lighten / Make It Creamy
- Lighten: Increase stock and finish with extra lemon for a thinner, sprightly soup.
- Creamy: Blend in 1–2 tbsp olive oil off heat for extra body, or whisk in a spoonful of plain, unsweetened dairy-free yogurt after blending (off heat to avoid curdling).
Toppings, Garnishes & Finishes
- Crunch: homemade croutons, toasted pumpkin seeds.
- Fresh: mint chiffonade, parsley, or sliced scallions.
- Tang/Heat: extra lemon, a few chili flakes, or chili oil.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with warm flatbread or crusty bread; simple greens with lemon vinaigrette; or steamed asparagus. Drinks: sparkling water with lemon; for a special dinner, a crisp, citrusy non-alcoholic spritz.
Scaling the Recipe
Double for meal prep: use a larger pot to prevent splashes and cool in shallow pans before refrigerating. To halve, keep the blending and seasoning steps the same—texture stays silky as long as you thin gradually.
Nutrition & Dietary Notes
Peas bring plant protein and fiber; mint adds freshness without sodium. Naturally gluten-free and vegan. If using packaged stock, confirm it’s GF.
Troubleshooting
- Too salty? Add more peas or stock, then re-balance with lemon.
- Too bland? Add salt in tiny pinches and a squeeze of lemon; mint fades if overheated, so add a few fresh leaves and re-blend.
- Too watery? Simmer 3–5 minutes to reduce or blend in a handful of peas.
- Overcooked color? Add a few fresh mint leaves and a splash of lemon; it perks color and flavor.
FAQs
Can I use frozen pre-chopped onions or leeks? Yes—add straight to the pot; cook off their moisture before proceeding.
Best veg swaps? Try zucchini, spinach, or a handful of lettuce for added greens; keep mint for the signature flavor.
How do I prevent dull color? Avoid a rolling boil and blend right after the peas are tender.
Dairy-free? Already dairy-free; for extra richness, emulsify a spoon of olive oil after blending.
How long does it keep? 3–4 days chilled; up to 3 months frozen.
Variations
- Lemony Herb: Add zest of ½ lemon and extra mint + parsley; finish with more lemon juice.
- Spicy Chipotle: Blend in a pinch of chipotle chili flakes; balance with extra lemon.
- Creamy Parmesan-Style (non-vegan): Finish with a spoonful of grated hard cheese and a splash of dairy-free cream alternative for body.
Chef Notes / Test Kitchen Tips
The biggest difference-maker is when you add mint—blend it off heat to keep it bright. Salt lightly before blending, then finalize with lemon and a last pinch of salt for clarity. Expect a done window between 18–22 minutes of active cooking once your pot is hot; the rest is blending and finishing.
Conclusion
This quick pea-and-mint vegetable soup proves you can get color, comfort, and clean flavor in the same bowl—on a busy night. It stores beautifully for lunches and reheats without losing its sheen. If you try it, leave a rating and share how you served it hot or chilled.
