Pea and Mint Soup

This vegan soup has simple ingredients and refreshing flavor, making it the perfect recipe for spring and summer. It's delicious chilled or warm and can be made with fresh or frozen peas!

Course Appetizer, Side Dish, Soup

Cuisine American, British

Prep Time 15

Cook Time 15

Total Time 30

Servings 1-cup servings

Calories 269kcal

Author Lizzie Streit, MS, RDN

Equipment

Immersion blender (also known as a hand blender, see notes for upright blender instructions)

Ingredients

1 tablespoon extra virgin olive oil
1 small sweet onion diced, about 1 to 1.5 cups
2 cloves garlic minced
¼ teaspoon salt more to taste
4 cups green peas fresh or frozen
½ cup fresh mint leaves packed, roughly chopped; can use up to ¾ cup
1 to 1.5 cups vegetable broth
13.5 ounces unsweetened coconut milk full-fat, from a can
Coconut yogurt for garnish/serving, if desired

US Customary - Metric

Instructions

In a Dutch oven or large pot, warm the olive oil. Add the onion and cook for 3 to 4 minutes until softened. Stir in the garlic and salt and cook another minute until fragrant.
Add the peas, mint, broth, and coconut milk to the pot. Bring to a boil, then cover and reduce heat to a gentle simmer. Cook for 2 to 6 minutes until the peas are softened. Cook fresh peas for 2 to 4 minutes and frozen peas for 4 to 6 minutes. They do not need long to cook, especially because they cook a little while coming to a boil.
Remove the soup from heat. Use a hand/immersion blender to blend the soup right in the pot. See notes for upright blender instructions.
If you are serving the soup warm, ladle it into bowls to enjoy. If you want it chilled, cover the pot and transfer it to the refrigerator for 2 to 3 hours until cold. The soup will thicken as it chills.
If desired, garnish the soup with dollops of coconut yogurt and extra mint leaves and peas if you have them before serving. Enjoy!
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Notes

Storage: Keep leftovers in an airtight container in the fridge for up to 3 to 4 days. If you want to reheat the soup, put it in a saucepan or pot over medium heat. Stir frequently to prevent scorching. You can also heat it in the microwave in 30-second intervals, stirring between them.
Freezing: Let the soup cool then transfer to freezer-safe containers. Leave an inch of headspace and seal tightly. Freeze for up the 3 months. Thaw in the fridge before reheating or heat from frozen in a saucepan, being careful to stir frequently to prevent scorching.
Upright blender instructions: Transfer the soup in batches to an upright blender (or food processor). Leave a corner of the lid cracked or remove the plastic cap over the circle in the middle and cover with a dish towel (this allows steam to escape). Blend until smooth. Pour into a large mixing bowl. Repeat with the rest of the soup, being careful not to overfill the blender.

Nutrition