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Creamy Spring Pea Soup with Mint Cream

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A simple, fresh, and creamy spring pea soup topped with a refreshing mint cream, perfect for a cozy lunch or light starter celebrating the season’s freshness.

Ingredients

Scale
  • 4 cups frozen or fresh peas (about 600g or 21 oz)
  • 2 medium shallots, finely chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth (960ml or 4 cups)
  • ½ cup small-curd cottage cheese (120g or 4 oz), unsalted
  • 2 tablespoons extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice
  • ½ cup full-fat Greek yogurt (120g or 4 oz)
  • 2 tablespoons fresh mint leaves, finely chopped
  • 1 teaspoon honey
  • Pinch of salt

Instructions

  1. Finely chop 2 shallots and mince 2 garlic cloves. If using fresh peas, shell and rinse about 4 cups (600g or 21 oz). If frozen, no need to thaw.
  2. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the chopped shallots and cook for 3-4 minutes until translucent and fragrant, stirring occasionally so they don’t brown. Add the minced garlic and cook for another minute.
  3. Pour in 4 cups (960ml or 4 cups) vegetable broth and add the peas. Stir everything together, then bring the mixture to a gentle boil. Once boiling, reduce heat to low and let it simmer for 8-10 minutes until peas are tender but still vibrant green.
  4. Remove the pot from heat. Using an immersion blender, carefully puree the soup until silky smooth. If using a countertop blender, ladle the soup in batches (about 2 cups or 480ml at a time), blend until smooth, then return to the pot. Add a splash more broth if needed to reach desired consistency.
  5. Stir in ½ cup (120g or 4 oz) small-curd cottage cheese and 1 tablespoon fresh lemon juice. Season with salt and freshly ground black pepper to taste. Stir and adjust seasoning if needed.
  6. In a small bowl, mix ½ cup (120g or 4 oz) Greek yogurt with 2 tablespoons finely chopped fresh mint, 1 teaspoon honey, and a pinch of salt until smooth. Set aside.
  7. Ladle the hot pea soup into bowls and dollop the mint cream generously on top. Garnish with a few whole mint leaves if desired. Serve immediately or slightly cooled.

Notes

Use small-curd cottage cheese for a smoother texture. Add lemon juice after blending to avoid graininess. Blend hot liquids carefully to prevent splatters. Mint cream is best made fresh before serving to keep vibrant flavor. If soup is too thick, add broth a tablespoon at a time to adjust consistency.

Nutrition

Keywords: spring pea soup, creamy pea soup, mint cream topping, easy soup recipe, vegetarian soup, healthy soup, spring recipe

Find it online: https://hungermind.com/creamy-spring-pea-soup-recipe-easy-homemade-with-mint-cream-top-tips/