Minted Pea Soup (Bright & Silky)

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, thinly sliced
• 3 1/2 cups (about 500 g) frozen peas
• 3 cups vegetable broth (or chicken broth)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 cup loosely packed fresh mint leaves, plus more for serving
• 2 tbsp lemon juice (about 1 lemon), plus more to taste
• 1/4 cup plain Greek yogurt or crème fraîche (optional, for serving)
• Olive oil or good butter, for drizzling (optional)

Instructions

1. Warm the olive oil in a medium pot over medium heat. Add the onion and a pinch of salt and cook until soft and translucent, 6–8 minutes (no browning).
2. Add the garlic and cook 30–45 seconds, just until fragrant.
3. Add the peas, broth, 1/2 tsp salt, and pepper. Bring to a lively simmer and cook 3–5 minutes, just until the peas are heated through and bright green.
4. Turn off the heat. Stir in the mint and let it wilt 30 seconds.
5. Blend until very smooth (immersion blender in the pot, or carefully in a countertop blender). If using a countertop blender, vent the lid and cover with a towel.
6. Stir in the lemon juice. Taste and adjust with more salt and lemon until it tastes “snappy” and fresh.
7. Ladle into bowls and finish with a swirl of yogurt/crème fraîche and a drizzle of olive oil (or a small knob of butter). Garnish with a few torn mint leaves.

Notes

Mint: Spearmint is classic; use less peppermint if that’s what you have (it’s more intense). Broth: Vegetable keeps it clean; chicken broth makes it rounder. To make it vegan, skip yogurt and finish with olive oil; a spoon of coconut yogurt also works. Storage: Refrigerate 3 days; reheat gently to preserve the green color (avoid hard boiling). Freezes well up to 2 months; thaw overnight in the fridge. If serving chilled, add an extra splash of lemon before serving.