CHILLED GREEN PEA SOUP WITH MINT LIGHT AND CREAMY
Chilled Green Pea Soup with Mint Light and Creamy is a refreshing and elegant dish that combines sweet green peas, cooling mint and creamy coconut milk in one smooth and vibrant bowl. Light yet satisfying, this chilled soup is perfect for summer lunches, appetisers or garden party starters. The addition of lemon juice adds a bright citrus note that balances the natural sweetness of the peas and the richness of the coconut milk. Mint provides a fresh herbal lift, making this soup both cleansing and invigorating. It’s an uncooked recipe that comes together in minutes and is best enjoyed cold, making it an excellent choice for warm days or as a palate cleanser. Naturally vegan, gluten-free and packed with nutrients and fibre, this Chilled Green Pea Soup with Mint Light and Creamy is a wholesome way to enjoy a plant-based starter that doesn’t skimp on flavour or finesse.
RECIPE CATEGORY
Appetisers
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Prepared in Advance, No-Cook
OCCASION/HOLIDAY
Summer, Picnic, Cocktail Party, Mother’s Day, Backyard BBQ, Spring, Potluck, Graduation
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Quick & Easy, Raw, Healthy, High Fibre, Low Fat, Wheat / Gluten-Free
DISH TYPE
Soup / Stew
INGREDIENTS
Here is a list of ingredients for the preparation of Chilled Green Pea Soup With Mint Light And Creamy:
- 80 grams | 2.82 ounces | ½ cup cooked green peas
- 62.5 milliliters | 2.11 fluid ounces | ¼ cup coconut milk
- 62.5 milliliters | 2.11 fluid ounces | ¼ cup cold water
- 5 milliliters | 0.17 fluid ounces | 1 teaspoon lemon juice
- 1 gram | 0.04 ounces | 1 teaspoon mint leaves, chopped
FULL NUTRITIONAL INFORMATION
- Calories: 168 kilocalories
- Protein: 5.3 grams
- Carbohydrate: 14.3 grams
- Sugar: 5.6 grams
- Fibre: 4.4 grams
- Fat: 10.3 grams
- Saturated Fat: 9.0 grams
- Sodium: 5 milligrams
- Potassium: 326 milligrams
- Calcium: 45 milligrams
- Iron: 1.8 milligrams
PREPARATION
These steps are followed for the preparation of Chilled Green Pea Soup With Mint Light And Creamy:
- Chill Ingredients: Ensure green peas are cooked and thoroughly cooled before using.
- Blend Base: In a blender, combine peas, coconut milk and cold water. Blend until smooth.
- Add Flavour: Add lemon juice and chopped mint. Blend again briefly to mix.
- Season (Optional): Taste and adjust with salt and pepper if desired.
- Chill Further: Refrigerate for at least 10 to 15 minutes before serving.
- Serve Cold: Pour into bowls or glasses and garnish with extra mint if preferred.
PREPARATION TIME
5 minutes
COOKING TIME
0 minutes
TIPS
Here are some helpful tips for Chilled Green Pea Soup With Mint Light And Creamy:
- Use Fresh Mint: For the brightest flavour, chop fresh mint just before adding.
- Blending Tip: For the smoothest texture, use a high-speed blender.
- Serve in Style: Present in chilled glass tumblers or small bowls with mint garnish for a modern touch.
- Make Ahead: Prepare a few hours in advance for optimal flavour infusion.
- Strain if Needed: For an ultra-silky finish, strain through a fine mesh sieve after blending.
VARIATIONS
- Add Avocado: Blend in ¼ avocado for a creamier texture and extra healthy fats.
- Spice It Up: Include a pinch of chilli flakes or cayenne for subtle heat.
- Zesty Twist: Add lemon zest along with juice for an aromatic citrus punch.
- Herb Mix: Swap mint for basil or coriander for a flavour variation.
- Protein Boost: Stir in a spoonful of blended white beans or silken tofu to increase protein.
PREPPING AND STORAGE
- Refrigeration: Store Chilled Green Pea Soup With Mint Light And Creamy in an airtight container in the refrigerator for up to 2 days. Stir well before serving again.
- Not Ideal for Freezing: Coconut milk and peas may separate when thawed, altering the texture of the dish. Best consumed fresh or within 48 hours.
- Batch Preparation: Multiply ingredients for entertaining. Serve in shot glasses as a chilled amuse-bouche.
- Meal Preparation Friendly: Make in advance and store in small jars for grab-and-go lunches.
