Last Updated on April 30, 2023 by Chef Mireille
This post may include affiliate links.
This delicious Green Pea Soup recipe combines the sweetness of fresh or frozen peas with the refreshing taste of fresh mint leaves. Enriched with potatoes and buttermilk, it is filling enough to be a a meal on it’s own – especially when you pair it with crusty bread. Perfect for a springtime meal or as a side dish for any occasion.
This Green Pea Soup recipe is so light and refreshing. The combination of fresh or frozen green peas with fresh peas, lemon juice and buttermilk just screams springtime. Due to the nature of these simple ingredients, this Frozen Pea Soup is just as delicious whether you choose to enjoy it warm or as a chilled soup.
With it’s vibrant green color and delicious flavor, this soup is an absolute crowd pleaser.
Table of Contents
When most people think of recipes for green pea soup, they usually think of the combination of dried split peas and smoky ham. Today’s pea soup is totally different. Instead of dried peas, it is made with sweet peas, utilizing either fresh peas or frozen green peas. Although I have utilized chicken broth, this soup can easily be made Vegetarian by replacing with vegetable broth. Just make sure it is not a tomato based broth as that will alter the taste of the soup.
While I usually prefer foods with more spices and bold flavors, due to the freshness of these seasonal ingredients, it is not needed. Let the fresh ingredients shine and don’t let them be overpowered with robust spices.
The sweet flavor of the green peas combined with the fresh taste of the mint and lemon juice is such an explosion of flavors that nothing else is needed.
Frequently Asked Questions
Can this soup be made vegan?
This soup can easily be adapted to become a vegan peas soup by replacing the buttermilk with coconut milk or vegan yogurt and using vegetable broth instead of chicken stock.
What if I don’t have buttermilk?
The buttermilk can easily be substituted with coconut milk, yogurt or sour cream.
Is fresh or frozen pea soup healthy?
Peas are naturally high in potassium and iron. With little fat added in the making of this soup, this Frozen Pea Soup is perfect to add to a healthy diet plan and may aid in weight loss.
Ingredients for Mint and Pea Soup
- Green Peas – Fresh or frozen green peas, defrosted. AKA petite peas.
- Potatoes – You can use any type of potatoes you prefer. I used a combination of russet potatoes and yukon gold potatoes.
- Chicken Stock or Vegetable Stock for a Vegetarian version
- Buttermilk – Coconut Milk, Creme Fraiche, Sour Cream or Yogurt can also be substituted.
- Fresh Mint
- Lemon Juice
- Salt and Pepper
How to Make Frozen Green Pea Soup
- In a large pot, combine potatoes, green peas and chicken stock (or vegetable stock).
- Boil until potatoes are cooked.
- Using an immersion blender, puree the soup.
- Add buttermilk and simmer on medium-low heat another 5 minutes.
- Add lemon juice, mint, salt and pepper.
- Simmer another couple minutes.
- Serve, garnished with more mint leaves.
The end result is a luscious creamy pea soup that is sure to become your favorite soup of the season.
Frozen green peas is a pantry staple that many people usually have in their freezer. This delicious soup is a great way to use up that bag of frozen peas in your freezer.
With minimal prep, there is no excuse not to include this quick and easy soup recipe as part of your weekly repertoire.
This soup is great for a light lunch with some crackers or crusty bread like Spice and Herb French Bread or Pogacha.
How to Reheat Green Pea Soup
- The soup will thicken when it is refrigerated.
- The next day, you can reheat on the stove or in the microwave. If it is too thick for your preference, you can add a little water or stock/broth to thin it out.
Homemade Pea Soup never tasted this good before! Fresh peas is going to be your new way of enjoying Green Pea Soup.
Sweet Pea Soup
- 3 cups frozen green peas defrosted
- 1 quart chicken stock or vegetable stock
- 2 large potatoes peeled and diced (about 1 lb.)
- 3/4 cup buttermilk
- 1 tablespoon mint finely chopped
- salt and black pepper to taste
- juice of 1/2 lemon
- Combine peas, stock and potatoes in a pot.
- Bring to a boil and cook for 10 minutes, until the potatoes are cooked.
- Using an immersion blender, puree the soup.
- Add buttermilk and simmer another 5 minutes, until slightly thickened.
- Add lemon juice, as well as a little salt and pepper.
- Simmer another 2 minutes.
- Let the soup rest for 10 minutes before serving, for optimal flavor.
Don’t forget to visit the RECIPE INDEX with over 1000 recipes from around the world including lots of Vegetarian Recipes and Gluten Free Recipes!