Vegan Pea & Mint Soup

🌱 Why Peas Are Perfect for Spring
Spring is the peak season for peas—they’re at their sweetest, freshest, and most tender right now. Unlike their starchy, summer-grown counterparts, spring peas are naturally delicate and require minimal cooking. Plus, they’re packed with fiber, plant-based protein, and antioxidants—great for digestion and keeping energy levels high!

This Vegan Pea & Mint Soup is light, creamy (without dairy!), and incredibly easy to make. If you've never made soup from scratch before, don’t worry—I’ll walk you through every step!

Vegan Pea & Mint Soup Recipe

📝 Ingredients (Serves 4)

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 4 cups fresh or frozen peas

• 3 cups vegetable broth

• ½ cup canned coconut milk

• 2 tbsp fresh lemon juice

• ½ cup fresh mint leaves, plus extra for garnish

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

Step-by-Step Instructions

1. Prepare Your Ingredients

Before you start cooking, make sure everything is chopped and measured out. This makes cooking less stressful and more enjoyable!

2. Sauté the Aromatics

• Heat 2 tbsp olive oil in a large pot over medium heat.

• Add chopped onion and garlic, stirring occasionally for 3-4 minutes until the onions become soft and translucent.

• Be careful not to brown the garlic—stir constantly to avoid burning. Burnt garlic tastes bitter!

3. Cook the Peas

• Pour in 4 cups of peas and 3 cups of vegetable broth.

• Increase the heat to medium-high and bring to a gentle boil.

Reduce the heat to low and let the peas simmer for 5 minutes (if using frozen peas) or 8-10 minutes (if using fresh peas).

4. Blend Until Smooth

• Carefully transfer the soup to a blender or use an immersion blender directly in the pot.

• Blend until smooth and creamy. If using a blender, cover with a towel and blend in small batches to avoid splattering.

5. Add Coconut Milk & Mint

• Pour ½ cup coconut milk and 2 tbsp lemon juice into the soup, stirring well.

• Add ½ cup fresh mint leaves and blend again briefly.

6. Final Seasoning & Serve

• Taste the soup and add salt and pepper as needed.

• Pour into bowls, garnish with sour cream and extra mint leaves, and enjoy warm!

🌟 Chef Ed Harris Tips 🌟
✔ Want extra creaminess? Use more coconut milk.
✔ For a thicker soup, let it simmer longer before blending.
✔ Pair with crusty bread for a complete meal.

This soup shows how seasonal ingredients do the hard work for you—spring peas are naturally sweet, so no need for extra flavors. Want to try this method with other veggies? Asparagus or zucchini would work great, too!

What spring soup will you try next? 🌿✨