Spring Pea and Mint Soup Spring Pea and Mint Soup

Food styling by Nicole Young | Prop styling by Madeleine Johari
Image by: Jeff Coulson

This brilliant green soup welcomes spring to the table and is a refreshing start to an elegant dinner. The simple dollop of crème fraîche and garnish of chives really unites all the flavours in the bowl.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine



In Dutch oven or heavy-bottomed saucepan, melt butter over medium heat; cook leeks, stirring occasionally, until softened, about 5 minutes.

Stir in peas, broth, 2 cups water, salt and pepper; bring to boil. Reduce heat and simmer until peas are soft, about 10 minutes. Stir in mint.

In blender, in batches, purée soup until smooth. Transfer to airtight container; refrigerate until chilled, about 2 hours.

Make-ahead: Refrigerate for up to 24 hours.

Ladle into bowls; spoon crème fraîche onto soup. Sprinkle with chives.

Nutritional facts per each of 10 servings: about

  • Fibre 3 g
  • Sodium 411 mg
  • Sugars 4 g
  • Protein 5 g
  • Calories 134.0
  • Total fat 7 g
  • Cholesterol 26 mg
  • Saturated fat 5 g
  • Total carbohydrate 12 g


  • Iron 11.0
  • Folate 22.0
  • Calcium 3.0
  • Vitamin A 27.0
  • Vitamin C 15.0
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Lunch & Dinner

Spring Pea and Mint Soup