Spanish Green Pea Soup with Mint Recipe
A light, green soup inspired by Spanish spring lunches, when fresh peas appear at the markets. The sweetness of the peas combines here with delicate mint and olive oil, giving an effect a bit like a mix of vegetable cream soup and cold soup – only served hot. It works perfectly as a first course before fish or as a light dinner.
This soup combines the freshness of spring peas with aromatic mint in a way inspired by Spanish home cooking. It is light yet satisfying, has a vivid green colour, and can be served both as an elegant starter and as a simple everyday meal.
Chef's tips
Use good-quality vegetable stock – it makes a big difference in such a simple soup. Do not overcook the peas, otherwise the colour will turn dull and the flavour less sweet. Add the mint at the very end and do not cook it, just let it infuse in the hot soup before blending.
How to serve
Serve in warmed bowls, drizzled with extra virgin olive oil and topped with fresh mint leaves. Add crunchy croutons or toasted bread on the side. For a more substantial meal, serve with grilled fish or a simple green salad.
Ingredients
- green peas can be frozen - 600 g
- potatoes peeled, cut into cubes - 200 g
- onion finely diced - 1 piece
- garlic finely chopped - 2 cloves
- vegetable stock homemade or from a good-quality stock cube - 1 l
- 30% cream optional, for enriching - 80 ml
- olive oil preferably extra virgin - 2 tablespoons
- fresh mint plus a few leaves for serving - 10 leaves
- salt to taste
- black pepper freshly ground, to taste
- lemon juice for seasoning - 0.5 pieces
Preparation
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes, stirring, until it softens and becomes slightly translucent but not browned.
- Add the garlic and cook for about 30 seconds more, until it becomes very fragrant.
- Add the diced potatoes, mix with the onion and garlic, and sauté for 2 minutes so they warm up slightly.
- Pour in the vegetable stock, bring to a boil, then reduce the heat and cook for 10–12 minutes, until the potatoes are soft and easily pierced with a fork.
- Add the green peas and cook for another 4–5 minutes, until the peas are tender but still bright green.
- Remove the pot from the heat, add the mint leaves, and set aside for 2 minutes so the herbs can release their aroma.
- Blend the soup with a blender until smooth and creamy. If you like, add the cream and briefly blend again.
- Season the soup with salt, pepper, and lemon juice. If the soup is too thick, add a little hot water or stock.
- Serve the soup hot, drizzled with a little olive oil and topped with a few fresh mint leaves.
Storage
Zupę przechowuj w szczelnym pojemniku. Przy podgrzewaniu rób to na małym ogniu, nie doprowadzając do gwałtownego wrzenia, szczególnie jeśli jest ze śmietanką. Po rozmrożeniu zupa może lekko się rozwarstwić – wystarczy ją ponownie zmiksować.
