Little Gem, Pea and Mint Soup

A fresh and vibrant spring soup that combines sweet frozen peas, crisp Little Gem lettuce, and bright mint for a silky bowl of verdant goodness. I love how this recipe feels light yet comforting, transforming any leftover lettuce into something indulgently green and satisfying

Why You’ll Love This Recipe

I adore the clever twist of adding Little Gem lettuce—it brings a gentle sweetness and creaminess that elevates a classic pea-and-mint soup. The blend of leeks, garlic, and stock is simple, but the burst of lemon juice and the final swirl of crème fraîche give it a refined, spring-fresh finish. Plus, it takes under 30 minutes to make—perfect for busy weeknights.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Butter
• 2–3 leeks, sliced
• 3 garlic cloves, crushed
• 1 head Little Gem lettuce, chopped
• 1 cup frozen peas
• 500 ml vegetable stock
• 1 lemon (juice and zest)
• A handful of fresh mint leaves
• 50 ml crème fraîche
• To serve: chopped chives and torn mint, crusty bread

directions

1. Melt butter in a large pan. Add sliced leeks and sauté until soft, about 10 minutes.
2. Add crushed garlic and cook for a minute more.
3. Stir in chopped Little Gem lettuce, frozen peas, torn mint leaves, lemon juice and stock.
4. Bring to a simmer, cook 3–4 minutes until everything is tender.
5. Remove from heat, stir in crème fraîche, then blend with an immersion blender until silky smooth.
6. Divide between bowls and garnish with extra crème fraîche, lemon zest, chives, and mint.
7. Serve with warm, crusty bread on the side.

Servings and timing

• Serves: 2 bowls
• Prep time: ~10 minutes
• Cook time: ~15 minutes
• Total time: ~25 minutes

Variations

• Vegan option: Swap butter and crème fraîche for olive oil and coconut cream.
• Cheesy finish: A sprinkle of Parmesan adds savoury richness.
• Broth boost: Swap vegetable stock for chicken stock for deeper flavour.
• Chilled version: Serve cold on warm days, garnished with mint and a drizzle of olive oil.

storage/reheating

I refrigerate leftovers in a sealed container for up to 3 days. To reheat, I gently warm the soup on the stovetop, stirring in a little extra stock if it’s too thick. It re-blends beautifully with a short immersion for that smooth finish.

FAQs

How do I use Little Gem lettuce in soup?

I chop it and add it during cooking. As it simmers, it softens and blends seamlessly, adding natural sweetness and creaminess

Can I use other lettuces?

Yes—romaine or butter lettuce work too, but Little Gem offers the best balance of sweetness and texture.

Do I need to blanch peas first?

No—frozen peas go straight into the soup and cook quickly in the simmering stock.

Should I peel garlic?

Yes, I crush and sauté it to mellow its sharpness before blending—the simple aromatics are key to depth.

Can I freeze this soup?

Yes, it’s freezer-friendly. Just thaw, reheat gently, and whisk before serving for a fresh texture.

Conclusion

This Little Gem, Pea and Mint Soup is now one of my favorite spring meals—bright, creamy, and full of green flavor with minimal effort. It’s a smart way to use up lettuce and create something truly delicious. I hope you love the sweet freshness and silky texture as much as I do—let me know your favorite tweaks!

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