Simmer, puree, and serve! I make this fresh, creamy soup at least once a month. It’s quick (under 30 minutes!) and like all my recipes, freezes well for future meals and packs well into thermos lunches for the week. Multifunctional meals to the rescue!

The Lawrences

PHOTO CREDIT: The Awesome Green

Mint + Pea Soup

Serves 4


3 tablespoons unsalted butter
1 medium onion, chopped
4 cups vegetable broth
6 cups shelled fresh peas or frozen peas, thawed
1/4 cup fresh parsley leaves
1/4 cup fresh mint leaves
Freshly ground pepper
1/4 cup crème fraîche or sour cream
2 tablespoons heavy cream
Chopped fresh chives (for serving)



1. Melt butter in a large heavy pot over medium heat.
2. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes.
3. Add 2 cups broth and bring to a boil.
4. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Remove pot from heat.
5. Add parsley, mint, and remaining 2 cups broth to pot.
6. Purée soup in a blender or with an immersion blender. Season with salt and pepper.
7. Whisk crème fraîche and cream in a small bowl and spoon over soup for serving.



Nia Lawrence has over 10 years of experience working as an Art Director at some of the top magazinesin New York City. She was responsible for creating visual content for companies such as Real Simple, Latina, Redbook, Women's Health, Martha Stewart Living, Suede and Victoria's Secret.. ​ Brooklyn, NY is home to the mom of one who currently runs the Nia Lawrence Design Studio, a print and digital marketing company.

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