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: 2 cups fresh or frozen peas; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 medium potato, peeled and diced; Juice of 1 lemon; Salt and pepper to taste; 1 tablespoon olive oil; Crème fraîche or Greek yogurt for serving (optional)

Highlighted under: Seasonal Flavors

I love making this Spring Pea And Lemon Soup as soon as the weather begins to warm up. The vibrant green color and fresh flavors always lift my spirits. This soup, bursting with sweet peas and a hint of zesty lemon, is not only delightful but also incredibly easy to whip up. I appreciate how light it feels, making it perfect for a spring lunch or a light dinner paired with crusty bread. Plus, it’s healthy and satisfying, which is always a bonus in my kitchen!

Created by

Phoebe Turner

Last updated on 2026-02-16T05:49:36.333Z

When I first tried Spring Pea And Lemon Soup, I knew I had stumbled upon a gem. The sweetness of the peas combined with the bright acidity of lemon creates a harmony that is simply irresistible. I usually prepare it when fresh peas are in season, ensuring each bowl bursts with flavor. One of my favorite tips is to blend half of the soup and leave some peas whole for an incredible texture contrast.

This soup is not only delicious but also nourishing, making it my go-to recipe for potlucks and easy weeknight dinners. I love serving it hot or even chilled, garnished with a dollop of crème fraîche. It’s so versatile that I can enjoy it any way I choose!

Why You'll Love This Recipe
Vibrant, fresh flavors that scream springtime
Lemon adds a delightful zing that elevates the soup
Quick and easy, perfect for weeknight dinners

Understanding the Ingredients

Each ingredient in this Spring Pea and Lemon Soup plays a crucial role in achieving its fresh and vibrant flavor. The sweet peas are the star, lending natural sweetness and a beautiful green hue. When using frozen peas, opt for high-quality brands that are bright green and tender for the best results. The addition of a medium potato not only adds creaminess but also thickens the soup, creating a heartier texture that balances the light flavors of peas and lemon.

Onions and garlic form the aromatic base of this soup, providing depth and richness. It's essential to sauté them until they are soft and translucent; not cooking them long enough may leave a harsh flavor. I always recommend using fresh garlic over pre-minced for the best aromatic experience. When it comes to seasoning, don’t hesitate to taste your soup throughout the cooking process; adding salt and pepper will enhance the natural flavors without overpowering them.

Blending Techniques

When it’s time to blend the soup, an immersion blender is my tool of choice for convenience and ease. It allows you to purée the soup directly in the pot without the hassle of transferring it to a blender. If you prefer a chunkier texture, reserve about a half cup of peas before blending; simply add them back in after puréeing for a delightful contrast. Blend until smooth—keeping an eye out for any leftover chunks will ensure a creamy consistency throughout.

If you don't have an immersion blender, you can use a traditional blender. Just be cautious not to overfill it, as hot liquids can splatter. Allow the soup to cool slightly before blending in batches, and always vent the lid to allow steam to escape. For an ultra-smooth finish, strain the soup through a fine-mesh sieve after blending; this might remove some texture but will result in an exceptionally silky soup.

Ingredients

Gather the following ingredients to make this delicious soup:

Ingredients

2 cups fresh or frozen peas
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 medium potato, peeled and diced
Juice of 1 lemon
Salt and pepper to taste
1 tablespoon olive oil
Crème fraîche or Greek yogurt for serving (optional)

Once you have all your ingredients ready, you can start making the soup.

Instructions

Follow these simple steps to prepare your Spring Pea And Lemon Soup:

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they are soft and translucent, about 5 minutes.

Cook the Potatoes

Add the diced potato and vegetable broth to the pot. Bring to a boil, then reduce heat and let it simmer for about 10 minutes, or until the potatoes are tender.

Add Peas & Blend

Stir in the peas and continue to cook for another 5 minutes. Then, using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, reserve some peas beforehand.

Add Lemon & Season

Stir in the lemon juice and season with salt and pepper to taste. Simmer for another few minutes and adjust seasonings as needed.

Serve

Ladle the soup into bowls and top with a dollop of crème fraîche or Greek yogurt if desired. Enjoy your fresh creation!

Now that your soup is ready, enjoy it with your favorite bread.

Pro Tips

Try adding fresh herbs like mint or basil for a unique flavor twist!

Serving Suggestions

This Spring Pea and Lemon Soup can stand alone as a light meal, but I often serve it with crusty bread for a satisfying dinner. A sprinkle of fresh herbs, like mint or basil, can complement the soup beautifully, giving it an additional layer of freshness. Pairing it with a simple salad can elevate your meal—try arugula tossed in a light vinaigrette for an added peppery kick against the creamy soup.

For a twist on presentation, consider serving the soup in chilled bowls, especially during warmer months. This refreshing touch can enhance the overall experience. Additionally, top each serving with a dollop of crème fraîche or a spoonful of Greek yogurt for creaminess and tang. Not only does it look appealing, but it adds richness that balances the zesty lemon perfectly.

Storage and Freezing

If you have leftovers, this soup stores well in an airtight container in the fridge for up to three days. When reheating, do so over low heat to maintain its creamy texture; avoid boiling, which can curdle the blended soup. Stir occasionally and adjust the seasoning if needed, as flavors can mellow over time. I always encourage tasting before serving again to ensure that it’s just right.

For longer storage, this soup freezes beautifully. Let it cool completely before transferring to freezer-safe containers, leaving some space at the top for expansion. It can last in the freezer for up to three months. When ready to enjoy, thaw it overnight in the refrigerator and reheat gently. You may need to add a splash of broth or water while heating to restore the desired consistency, as it may thicken when frozen.

Questions About Recipes

→ Can I use frozen peas instead of fresh ones?

Absolutely! Frozen peas are just as nutritious and will work perfectly for this soup.

→ Is there a way to make this soup vegan?

Yes! Just skip the crème fraîche or substitute it with a vegan yogurt for creaminess.

→ How long can I store the soup?

You can store the soup in an airtight container in the fridge for up to 3 days. Reheat before serving.

→ Can I freeze this soup?

Yes! This soup freezes well. Just make sure to let it cool completely before transferring it to a freezer-safe container.