Spring Pea and Mint Soup
Spring Pea and Mint Soup is the tastiest use of fresh, seasonal peas. With fresh mint, leeks and creaminess from gold potatoes. This soup is light, fresh-tasting, healthy and comes together in about 20 minutes.
Is there any soup more striking than a vibrant pea soup? I know there nothing better than peas right out of the pods, English or garden peas as I call them. They are sweet, tender and they just have best flavor.
If you think you don’t like pea soup, then you haven’t tried it like this. Flavored with leeks and mint, this is not the watery, flavorless soup that your grandmother forced you to eat.
Fresh peas are not just good for soup. You should try them in my pea and mint pesto
Frozen peas Fresh peas are only available for a certain part of the year, but you can make this soup all year round by using good, frozen peas.
Yes! This is the perfect soup for freezing that will last up to 4 months if properly sealed. To defrost, you can loosen the soup from the container (depending on what you use) by letting it sit in warm water then transfer to a pan and heat.
Fresh spring peas make all the difference
Probably the only vegetable I would eat as a child is peas, right out of the pods, probably because it was more fun that way. My mother would bring home bags of the peas still in their pods and my sister and I would dive in to these sweet little green peas, the ultimate spring-time treat.
Vegetarian and Vegan
This English Pea and Mint Soup is both vegetarian and vegan. Just omit the sour cream garnish.
Not just for pea season. This soup can be made year round using frozen peas for a quick and delicious meal anytime.
If you’ve tried this English Pea and Mint Soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!