Sweet peas with fresh mint and pickled red onion

Recipe for Sweet Peas with Fresh Mint and Pickled Red Onion

Hello! What a joy to have you here in my kitchen. Today we are going to prepare together a dish that is pure color and freshness. This recipe combines the natural sweetness of peas with the vibrant touch of fresh mint and the acidic contrast of the red onion, achieving a perfect balance on the palate. It is a light, comforting, and vibrant option, ideal for treating yourself or surprising your family with something healthy and delicious.

Preparation time

So that you can organize yourself calmly and enjoy the process without rushing, here is the breakdown of the times. In my experience, having everything measured helps a lot to make cooking a moment of relaxation.

• Preparation: 15 minutes
• Cooking: 20 minutes
• Total: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Ingredients

The quality of the ingredients is the secret to this recipe. Look for vegetables that feel firm and aromatic. Here is everything we need for our creation:

For the soup base

• 5 spring onions, finely chopped (including the green stem)
• 2 small carrots, peeled and diced
• 1 crushed garlic clove
• 4 ½ cups of chicken broth
• 2 cups fresh shelled peas (or frozen if not in season)
• 4 tablespoons of mint leaves, washed and disinfected
• A pinch of salt
• 1 tablespoon of lime juice

For serving and decorating

• 3 tablespoons of blanched peas (separated from the main quantity)
• 2 tablespoons of chopped mint leaves
• Pickled red onion (optional, to add the acidic touch from the title)
• A pinch of ground black pepper

In case you can't find fresh peas because it's not in season, you can perfectly substitute them with frozen ones; just make sure not to thaw them before adding them to the pot. If you don't have chicken broth on hand, a good vegetable broth works wonderfully to maintain the light profile of the dish, very similar to a pea soup with mint traditional.

Utensils we will use

You don't need sophisticated equipment to achieve a restaurant-quality result. Your basic home tools are more than enough. We are going to need:

• A medium pot with a good bottom
• A sharp knife (chef's or utility) and your cutting board
• A wooden spoon or silicone spatula
• A food processor or blender (a common jar blender works perfectly)
• A small colander (for blanching the peas for decoration)
• Semi-deep plates or bowls for plating

Preparation

This is where the magic happens. Follow the steps with confidence, I will guide you through each movement. The important thing is to treat the ingredients with care to preserve their vibrant colors.

1. Prepare the base vegetables

   First is the «mise en place». Wash the spring onions under cold running water, making sure to clean the dirt well between the stalks, as we will use everything to take advantage of their flavor. Chop them finely. Then, peel the carrots and cut them into small, uniform cubes (brunoise); this is key so that they cook at the same time. Finally, crush the garlic clove so that it releases its essential oils.

2. Cook the aromatic base

   Pour the 4 ½ cups of chicken broth into your medium pot and heat over high heat until it comes to a boil. As soon as you see bubbles, add the chopped onion, carrot, and crushed garlic. Immediately reduce the heat to medium-low. We want a gentle, not aggressive, simmer so that the vegetables soften, releasing their juices without falling apart. Let cook for about 15 minutes or until you feel the carrot is tender when pricked.

3. Cook the sweet peas

   Now, add the two cups of peas to the pot. Cook for only 5 minutes over medium heat. This step is crucial: if you overcook them, they will lose that beautiful electric green and turn grayish. We want them to be cooked but vibrant, maintaining their natural notes. sweet natural.

4. Incorporate the freshness of the mint

   Remove the pot from the heat completely. This is the moment to add the 4 tablespoons of leaves of fresh mint. We do this away from direct heat so that the herb infuses the liquid without «burning» or making the preparation bitter. Also add the pinch of salt and the tablespoon of lemon juice to awaken all the flavors.

5. Process to obtain the ideal texture

   Let the mixture cool down a bit (a few minutes) for your blender's safety. Process or blend everything until you get a uniform, silky, and smooth texture. If you like to feel small pieces (rustic texture), blend a little less. Taste and adjust the seasoning if necessary.

To finish and serve

Serve the soup hot in semi-deep plates. Here comes the visual and flavor touch: decorate the center with the blanched peas we reserved, sprinkle fresh chopped mint, and add a few slices of pickled red onion for that acidic and crunchy contrast that elevates the dish. Finish with a pinch of ground black pepper. You can accompany it with some slices of toasted bread or even serve it as a starter before a roasted vegetable casserole.

Nutritional Information

These vegetables provide a large amount of nutrients in a light format. Here are the estimated values per serving for your convenience:

• Calories: 120 kcal
• Proteins: 6 g
• Fats: 2 g
• Carbohydrates: 18 g
• Fiber: 5 g

Note: Values are approximate estimates per serving and may vary slightly depending on the size of the vegetables and the brands of broth used.

5 keys to make it perfect

Sometimes small details make a big difference between a good dish and a memorable one. Here I share my secrets for this stew:

1. The freshness of the peas is law
Whenever possible, use fresh peas in their pod. The flavor is incomparably sweeter and the texture is more «pop» in the mouth. If using frozen, look for those labeled «baby» or «tender.» Avoid canned ones for this recipe, as the metallic taste would overshadow the mint.

2. Watch the clock
Respecting the 5 minutes of cooking for the peas is not a whim. Chlorophyll is sensitive to prolonged heat and acid. Cook them just enough to set the color and remove from heat before adding the lemon.

3. Mint goes in at the end
As I mentioned in the preparation, fresh herbs like mint or basil lose their volatile aroma with excessive heat. By adding it off the heat, we capture that fresh garden scent in the liquid.

4. A full-bodied broth
The liquid is the vehicle for flavor. If you use commercial broth, choose one low in sodium and as natural as possible. If you have time, homemade broth will always be superior. If you're looking for vegetarian options, a light vegetable stock works well, similar to what you would use for a cucumber yogurt soup.

5. The thermal shock for garnish
For the peas you'll use as garnish, apply the «blanching» technique: boil them for 2 minutes and immediately transfer them to a bowl with ice water. This «shocks» the cooking and leaves them a beautiful bright green for the photo.

When is it ideal to enjoy it?

This dish is a chameleon on the table. Due to its light nature, it's fantastic as a starter for a Sunday family meal, preparing the stomach for the main course without heaviness. It also shines on weeknight dinners when you want something nutritious but quick, that kind of «comfort food» that hugs your soul after a long day.

In transitional seasons, like the beginning of spring 2026, where days start to get warmer but nights cool down, this recipe fits wonderfully. The fresh mint brings that spring note while the soup's temperature comforts. Furthermore, if you host vegetarian friends, it's an elegant and safe option (using vegetable broth) that you can pair with a tropical gazpacho in a spoon tasting menu.

Comparison table

Sometimes we get confused among so many green creams and soups. To make it clear what makes our recipe today special compared to other options, I have prepared this simple table.

Frequently asked questions (FAQ)

Share your experience

Cooking is a laboratory of flavors and I would love to know how you fared with this recipe. Did you dare to add the pickled onion? Did you use fresh peas from the market? There's nothing I like more than reading how everyone puts their personal touch on dishes. Leave your comment below and share your own little tricks so we can all keep learning!

Culinary glossary

• Blanch: A short cooking technique in boiling water followed by rapid cooling (generally in ice water) to set the color and texture of the food.
• Mise en place: French term meaning «put in its place»; it refers to having all ingredients measured, cut, and ready before starting to cook.
• Brunoise: Cutting vegetables into very small and uniform cubes, generally 1 to 2 millimeters per side.
• Pickling: A technique for preserving or preparing food by immersion in an acidic solution, such as vinegar or lemon juice.
• Rectify: Tasting the food almost at the end of preparation to adjust salt, pepper, or other seasonings until the flavor is perfect.