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Spicy Pea Soup
A bright, warming pea soup with jalapeno, cumin, mint, and lemon, blended until smooth and finished with yogurt for a quick weeknight bowl.
Prep Time:10 minCook Time:20 minTotal Time:30 minServings:4Difficulty:Easy
This spicy pea soup is built around the sweetness of frozen peas and the steady heat of jalapeno, cumin, and red pepper flakes. It tastes fresh rather than heavy, with mint and lemon added at the end so the soup stays bright after blending.
Frozen peas make the recipe fast and reliable because they are already tender and naturally sweet. The aromatics cook first until soft, then the peas simmer briefly in broth, which keeps their color vivid and prevents the soup from tasting dull or overcooked.
A spoonful of yogurt rounds out the heat without making the soup rich, and a little extra lemon sharpens the finish. Serve it with toasted bread, warm flatbread, or a simple salad for a light meal that still feels complete.
Nutrition (per serving)
Calories:245 kcal
Protein:11 g
Carbs:31 g
Fat:9 g
Directions
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1
Warm the olive oil in a large saucepan over medium heat until it shimmers.
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2
Add the onion and cook for 5 minutes, stirring often, until softened but not browned.
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3
Stir in the garlic, jalapeno, cumin, red pepper flakes, salt, and black pepper, then cook for 1 minute until fragrant.
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4
Add the frozen peas and vegetable broth, raise the heat, and bring the soup to a lively simmer.
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5
Reduce the heat to medium-low and cook for 8 minutes, just until the peas are tender and still bright green.
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6
Remove the pan from the heat, add the mint and lemon juice, and blend with an immersion blender until smooth.
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7
Stir in the Greek yogurt until the soup is creamy, then warm gently for 1 minute without boiling.
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8
Taste and adjust with more salt, lemon juice, or red pepper flakes before serving hot.
Ingredients
- Olive Oil:2 tbsp
- Yellow Onion, diced:1 medium
- Garlic Cloves, minced:3
- Jalapeno, seeded and chopped:1 medium
- Ground Cumin:1 tsp
- Red Pepper Flakes:1/2 tsp
- Frozen Green Peas:4 cups
- Low-Sodium Vegetable Broth:3 cups
- Fresh Mint Leaves:1/3 cup
- Lemon Juice:2 tbsp
- Plain Greek Yogurt:1/2 cup
- Kosher Salt:1 tsp
- Black Pepper:1/4 tsp
Tips & Notes
- For a milder soup, use half the jalapeno and skip the red pepper flakes at the end.
- For a fully smooth texture, blend in a countertop blender in batches and vent the lid carefully.
- Do not boil the soup after adding yogurt, or it may lose its smooth texture.
