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