There’s something about this cold mint pea soup that feels like stepping into shade after standing in the sun too long. It’s clean. It’s green. It’s got just enough bite to wake you up but never pushes too far. You sip it and think, “Why don’t I make this more often?” It’s one of those recipes you stumble into, then suddenly you’re pulling it out every summer without thinking.

No sweating over a stove. No stack of dishes. Just a blender, a few solid ingredients, and a bowl that cools you down without making you feel like you’re just eating air.

Active Time: 10 minutes
Total Time: 20 minutes
Servings: 4 bowls (maybe 2 if you’re not sharing)

Ingredients

You’ll only need the basics. Don’t complicate it.

• 3 cups frozen peas
• 1½ cups vegetable broth (keep it cold or room temp)
• 1 small shallot or ½ onion
• 1 garlic clove
• Juice of 1 lemon
• A solid handful of fresh mint
• Sea salt and black pepper — just enough to taste
• Optional: 2 tbsp olive oil or oat milk for that creamy edge

Want to take it a step further?

• A few whole peas or shoots for garnish
• Crack of pepper and lemon zest on top
• Crushed cashews or vegan feta for texture

Instructions

Preparation

Don’t overthink the start. Throw the peas into a bowl, cover with hot water, let them sit for a few minutes, then drain. You’re not cooking them — just waking them up.

Chop your shallot, garlic, and mint loosely. The blender does the heavy lifting, so rough cuts work fine.

Cooking

No real cooking here. Add peas, broth, garlic, shallot, lemon juice, mint, salt, and pepper into a blender. Let it run until it looks like silk.

Too thick? Splash in more broth. Not bright enough? Add a bit more lemon. Want it smoother? A bit of olive oil changes the texture just enough.

Taste it. Adjust. Don’t just guess — your tongue knows what’s missing.

Serving

Pour it into bowls or little glasses. Chill it in the fridge for 30 minutes or so if you’re not in a rush. If you are, serve it with an ice cube dropped in like it belongs there.

Dress the top however you like — a swirl of oil, a tiny mint leaf, maybe some microgreens if you’re feeling artsy.

Nutritional Value Per One Serving

Nutrition Facts

Calories: 160
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 180mg
Total Carbohydrates: 20g
Dietary Fiber: 6g
Sugars: 5g
Protein: 6g

Tips and Variations

This isn’t the kind of recipe that locks you in. You’ve got room to mess around.

• Switch lemon with lime if you want a sharper kick
• Add a handful of spinach if the color feels too soft
• Toss in some cooked quinoa if you need it to stick longer

Leftovers? No problem. It holds up in the fridge for 48 hours — just stir before serving again.

Conclusion

Call it what you want — chilled green pea soup, minted magic, or just “that cold thing I crave” — but it earns its spot. No heavy lifting, no complex prep. Just a soup that cools, comforts, and somehow still feels like something special. It’s what summer in a bowl should taste like. Not flashy. Just right.

For more delightful recipes, check out our collection of soups.