Spring Pea And Lemon Soup

Name: Spring Pea And Lemon Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 cups fresh peas (or frozen); 4 cups vegetable broth; 1 medium potato, peeled and diced; Zest of 1 lemon; Juice of 1 lemon; Salt and pepper to taste; Fresh mint or basil for garnish (optional)

Highlighted under: Clean Cooking

I love making this Spring Pea and Lemon Soup, especially as the weather warms up. The vibrant green color and fresh flavors make it the perfect way to embrace the season. Each time I prepare it, I'm reminded of the first time I stumbled upon this recipe in a little café during a spring stroll. The combination of sweet peas and bright lemon creates a refreshing, creamy soup that is both nourishing and satisfying. I can't think of a better dish to celebrate the arrival of spring!

Created by

Xanthe Beaumont

Last updated on 2026-02-16T12:13:36.953Z

When I first decided to try this Spring Pea and Lemon Soup, I was looking for something light yet comforting. I experimented with different herbs and spices until I found the right balance that complemented the sweetness of the peas. The first time I served it at a family gathering, everyone was pleasantly surprised by how refreshing it tasted!

One detail that I found makes a significant difference is adding a splash of lemon juice at the very end, just before serving. This brightens the flavors so beautifully, and it's such a small step that brings the soup to life. I often garnish it with a drizzle of olive oil, which adds richness and makes it visually appealing too.

Why You'll Love This Recipe
Fresh, vibrant flavors that capture the essence of spring
Creamy texture that's both light and satisfying
Quick and easy preparation, perfect for weeknight dinners

Choosing the Right Peas

When making Spring Pea and Lemon Soup, the type of peas you choose can greatly influence the flavor and texture of the soup. Fresh peas provide a sweet, vibrant flavor, but if fresh ones are unavailable, frozen peas are an excellent substitute. They are typically frozen immediately after harvesting, locking in their sweetness and nutrition. If using frozen peas, no thawing is required—just toss them directly into the pot with the diced potatoes.

The quality of your peas can also affect the overall experience of the soup. Look for peas that are bright in color and feel firm to the touch. If you have access to sugar snap or snow peas, you can use them for added sweetness and texture, but they may require a quick blanch before blending to ensure they integrate smoothly into your soup.

Perfecting the Texture

Achieving a creamy yet light texture is key to making this soup satisfying without feeling heavy. Blending thoroughly is essential, as this process breaks down the peas and potatoes, creating that desirable smooth consistency. If you prefer a chunkier soup, reserve some peas before blending and stir them back in afterward, adding both texture and visual appeal to the dish.

If your soup turns out too thick, don't hesitate to add a little more vegetable broth or water until you reach your desired consistency. Conversely, if it's too thin, return it to the heat and simmer uncovered for a few minutes to allow some moisture to evaporate.

Ingredients

For the Soup

1 tablespoon olive oil
1 medium onion, diced
2 cups fresh peas (or frozen)
4 cups vegetable broth
1 medium potato, peeled and diced
Zest of 1 lemon
Juice of 1 lemon
Salt and pepper to taste
Fresh mint or basil for garnish (optional)

Instructions

Sauté the Onions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it's soft and translucent, about 5 minutes.

Add Peas and Potato

Stir in the peas and diced potato, then pour in the vegetable broth. Bring to a boil, then reduce heat and let it simmer for about 15 minutes until the potatoes are tender.

Blend the Soup

Using an immersion blender, puree the soup until it reaches a smooth consistency. If you don't have an immersion blender, carefully transfer the soup to a countertop blender in batches.

Season and Serve

Stir in the lemon zest and juice, then season with salt and pepper to taste. Serve warm, garnished with fresh mint or basil if desired.

Pro Tips

For an even creamier texture, consider adding a splash of heavy cream or a dollop of Greek yogurt just before serving.

Storage Tips

This Spring Pea and Lemon Soup can be made ahead of time, making it a great option for meal prep. Store the soup in an airtight container in the refrigerator for up to three days. To reheat, simply place it in a pot over medium heat, stirring occasionally to ensure even warming. You can also add a splash of vegetable broth or a bit of water while reheating to restore some of the creaminess if it thickens during storage.

For longer storage, this soup can be frozen. Allow it to cool completely, then transfer to freezer-safe containers, leaving some space at the top for expansion. When you want to enjoy it again, thaw in the refrigerator overnight and reheat on the stove, adjusting the consistency with a little stock as needed.

Serving Suggestions

To elevate your Spring Pea and Lemon Soup, consider serving it with a dollop of crème fraîche or a splash of coconut cream for added richness. Pairing it with a crusty bread or a light salad makes for a well-rounded meal. A sprinkle of toasted pine nuts or croutons can also add a satisfying crunch, making each bite more enjoyable.

You might also consider enhancing the flavors with additional herbs. Swapping or adding fresh dill or tarragon can provide an aromatic twist that complements the brightness of the lemon and sweetness of the peas beautifully. Experimenting with different herbs can keep the dish exciting every time you make it.

Questions About Recipes

→ Can I use frozen peas instead of fresh ones?

Yes, frozen peas work perfectly and will save you time!

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make this soup vegan?

Absolutely! Just ensure you use vegetable broth and leave out any dairy.

→ What is the best way to reheat the soup?

Reheat gently on the stovetop over low heat, stirring occasionally until warmed through.