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Why I Love Chilled Pea and Mint Soup
Fresh, Bright, and Cooling for Summer
There’s something magical about Chilled Pea and Mint Soup that makes it perfect for steamy afternoons. The peas bring a naturally sweet, lush green flavor, while fresh mint cuts through with a clean, herbal bite that feels like a cool breeze in every spoonful.
I first fell for this soup after visiting a little café in Boulder that served it in small chilled glasses, topped with a swirl of yogurt and a sprig of mint. It felt fancy but was actually so simple. Back home, I couldn’t stop experimenting. I wanted it smoother, creamier, and even colder—like a green gazpacho that felt nourishing and elegant at the same time.
If you love the idea of cold soups that actually taste fresh and satisfying, this Chilled Pea and Mint Soup hits all the right notes. And if you’re a fan of bright, produce-driven bowls like my Watermelon Gazpacho or Chilled Corn Soup, you’re in the right place.
A Family Tradition with a Modern Twist
Chilled Pea and Mint Soup
Equipment
- Saucepan
- blender
- fine mesh sieve Optional for extra-silky texture
- knife and cutting board
- serving bowls or glasses
Ingredients
- 3 cups fresh or frozen peas (thawed if frozen)
- 0.5 cup fresh mint leaves, loosely packed
- 1 small green onion or leek, chopped
- 2 tbsp fresh lemon juice
- 2.5 cups chilled vegetable broth
- 0.5 cup Greek yogurt or coconut milk (optional, for creaminess)
- Salt and pepper to taste
Instructions
- Gently sauté the green onion or leek in a little olive oil until softened to bring out their sweetness without overpowering the peas.
- Add peas and enough chilled vegetable broth to cover them. For fresh peas, simmer 2–3 minutes to preserve color. For frozen, just thaw and heat briefly.
- Transfer everything to a blender with mint, lemon juice, salt, and pepper. Blend at least 2 minutes for a very smooth texture.
- Add Greek yogurt or coconut milk if desired for a creamier finish. Blend again to combine.
- For an extra-silky texture, strain the soup through a fine-mesh sieve. Chill in the refrigerator for at least 2 hours before serving.
- Serve in chilled bowls or glasses with an optional swirl of yogurt, olive oil, or extra chopped mint on top.
Notes
Nutrition
Growing up, peas were a staple at nearly every dinner. We’d shell them together on the back porch in summer, piling the pods high in a bowl while we chatted. That memory always makes me smile—and it’s exactly why I love using fresh peas when I can for this recipe.
But this Chilled Pea and Mint Soup isn’t just about nostalgia. It’s also my modern take on those flavors, meant to be smooth, restaurant-worthy, but easy enough for weeknight dinners. You can whip it up with frozen peas in minutes, make it ahead, and even serve it in shot glasses for a fun summer party starter.
Whether you’re feeding your family on a Tuesday night or hosting friends on the patio, this soup brings that unbeatable combo of sweet peas and fragrant mint to the table in a totally new way.
Building Flavor in Your Chilled Pea and Mint Soup
Choosing the Best Peas and Mint
The heart of Chilled Pea and Mint Soup is, of course, peas. Fresh peas when they’re in season make the soup incredibly sweet and vibrant. If you can’t find them, don’t worry—frozen peas are picked at peak ripeness and work beautifully.
Mint is the secret that makes this soup taste so cool and clean. Look for fresh, perky leaves without dark spots. Spearmint is classic, but peppermint works if you want an extra-bright finish.
I like to add a bit of green onion or leek for depth. A squeeze of lemon brings everything to life, balancing the sweetness of the peas with just the right tang. For a creamier texture, a spoonful of Greek yogurt or coconut milk is perfect.
If you love smooth, cold soups like my Classic Gazpacho Spanish Cold Tomato Soup or Roasted Red Pepper and Tomato Cold Soup, you’ll appreciate the way these ingredients come together so simply.
Essential Ingredients and Easy Add-Ins
Here’s what you’ll need for a basic but delicious Chilled Pea and Mint Soup:
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh or frozen peas | 3 cups | Fresh if in season; thaw frozen peas |
| Fresh mint leaves | ½ cup, loosely packed | Choose tender, clean leaves |
| Green onion or leek | 1 small | Adds depth without overpowering |
| Lemon juice | 2 tbsp | For brightness |
| Vegetable broth | 2½ cups, chilled | Use low-sodium for better control |
| Greek yogurt | ½ cup (optional) | For creaminess; use coconut milk for dairy-free |
| Salt and pepper | To taste | Always adjust at the end |
Optional Add-Ins:
- Crushed red pepper for heat
- A dash of olive oil for richness
- Fresh parsley or basil for herbal variety
This Chilled Pea and Mint Soup is endlessly adaptable, so you can tweak it to match what’s in your fridge.
If you enjoy this kind of flexible recipe, you might also want to try my Spring Green Minestrone, which celebrates fresh green veggies in a cozy bowl.
How to Make Chilled Pea and Mint Soup
Blending to Silky Smoothness
Making Chilled Pea and Mint Soup is wonderfully easy. Start by gently sautéing your green onion or leek in a little olive oil until softened—it brings out their natural sweetness without overpowering the peas.
Next, add your peas and just enough chilled vegetable broth to cover them. If you’re using fresh peas, simmer them very briefly (2–3 minutes) to preserve their bright color. Frozen peas usually need just a quick thaw and heat.
Transfer everything to a blender along with your fresh mint, lemon juice, salt, and pepper. If you want it ultra-smooth, blend for at least 2 minutes. Add Greek yogurt or coconut milk for that lovely creamy finish, or leave it out if you want a lighter, cleaner taste.
Pro Tip: For an extra-silky texture, strain your blended soup through a fine-mesh sieve.
I often recommend chilling the finished soup for at least 2 hours. The flavors deepen and meld beautifully. Serve in chilled bowls or glasses, topped with a swirl of yogurt, a drizzle of olive oil, or extra chopped mint.
If you’re in the mood for other cool, no-cook options, check out my Chilled Cucumber Avocado Soup for another super-refreshing choice.
Creative Serving Ideas and Pairings
Chilled Pea and Mint Soup is as flexible as it is delicious. Serve it in small glasses as a summer appetizer, in deep bowls for a light lunch, or even as part of a picnic spread.
Pair it with crusty bread, like my Savory Rosemary Focaccia, for a satisfying meal. It also goes well with fresh salads—think peppery arugula with lemon dressing or a crunchy cucumber and tomato mix.
For a heartier pairing, try grilled chicken skewers or chilled shrimp. The sweetness of the peas balances beautifully with smoky or salty sides.
If you’re curious about the health benefits of peas and mint, here’s a great external read from Harvard T.H. Chan School of Public Health on why peas are a nutrient-rich, fiber-filled choice.
This is the kind of dish you’ll want to keep in your back pocket all season. It’s simple, refreshing, and perfect for improvising with whatever’s fresh.
FAQs About Chilled Pea and Mint Soup
Is pea and mint soup good for you?
Yes! Chilled Pea and Mint Soup is not only delicious but also packed with nutrients. Peas are full of fiber, plant-based protein, and vitamins like A, C, and K. Mint adds freshness while aiding digestion. Plus, this soup is typically low in fat and easy to adapt for dairy-free or vegan diets.
Why do Swedes eat pea soup on Thursdays?
Traditionally, Swedes serve pea soup (Ärtsoppa) on Thursdays, a custom dating back to medieval fasting rules when people prepared a filling meal before Friday’s meat-free day. While that version is usually hot and made with yellow peas, Chilled Pea and Mint Soup offers a lighter, modern, and summery twist that you can enjoy any day.
Can pea soup be served cold?
Absolutely. While classic split pea soups are often warm and hearty, Chilled Pea and Mint Soup is designed to be served cold. Chilling it highlights the natural sweetness of the peas and the cooling herbal notes of fresh mint—ideal for hot weather meals or refreshing starters.
How to make mint and pea soup?
It’s simple! Gently cook peas with green onion or leek, blend with chilled vegetable broth, fresh mint, lemon juice, salt, and pepper. Add Greek yogurt or coconut milk for creaminess if you like. Chill it thoroughly before serving for best flavor. Check the steps above for the detailed method.
Conclusion
Chilled Pea and Mint Soup is one of those recipes that truly celebrates summer. It’s light, sweet, and herbal, making it the perfect dish to enjoy when the weather heats up.
Whether you’re serving it as an appetizer in tiny glasses or as a light lunch with crusty bread, it’s a guaranteed crowd-pleaser. It’s also easy to adapt: swap in coconut milk for a vegan version or add more herbs for complexity.
If you’re looking for other bright, no-cook ideas, don’t miss my Watermelon Gazpacho for a fruity twist or Classic Gazpacho Spanish Cold Tomato Soup for a Mediterranean favorite.
I hope you enjoy making this as much as I do. Let me know how yours turns out!