This fresh pea soup is a celebration of simple, vibrant ingredients. Sweet green peas are blended into a silky, pesto-like consistency. Lime juice adds a zesty pop. Crispy pancetta (or toasted pine nuts for a vegetarian twist) adds a savoury crunch, while a dollop of yogurt brings creaminess.
Green peas are loaded plant-based protein as well as fiber, antioxidants, and a long list of vitamins and minerals.
Finished with fresh mint and cracked black pepper, this dish is light yet satisfying—ideal for a quick weeknight meal or an elegant starter.
What is pancetta?
Pancetta is a cured Italian pork belly, similar to bacon. It’s salty, fatty and has a strong flavour that compliments pastas and soups. You can find pancetta at most grocery stores or delis that sell cured meats. You may find it in different formats like diced, or in round slices.
Fresh Pea Soup With Mint
Ingredients
- 4 cups fresh or frozen peas
- 4 green onions finely chopped
- ½ tsp salt
- ½ tsp freshly squeezed lime juice
- 1 tbsp extra virgin olive oil
- ½ cup finely diced pancetta or 2 tbsp pine nuts
- ¼ cup plain yogurt
To Serve
- handful chopped mint
- freshly ground black pepper
Instructions
- To large pot of boiling water, add peas and green onions. Reduce heat and simmer for 10 minutes. Drain, reserving 1 to 2 cups of the cooking liquid. Return vegetables to the pot and add salt and lime juice. Using an immersion blender, purée the mixture; the soup should have the consistency of thick cream. Blend in some of the reserved cooking liquid if it seems too thick and closer to a pesto.
- In small frying pan, heat oil over medium-high heat. Add pancetta and fry until brown and edges are crispy, about 3 minutes. Transfer to a paper-towel-lined plate. (Or, for a vegetarian version, toast pine nuts over low heat until just browned. Be warned: They burn easily!)
- To serve, divide soup among bowls and top each with 1 tbsp yogurt. Add spoonful of either pancetta or pine nuts and sprinkle with mint and pepper to taste.
