Why You’ll Love Sweet Pea and Mint Soup with Chickpea Crumble Recipe
This soup is bright, nourishing, and packed with flavor. The peas and mint create a refreshing combination, while the creamy texture feels cozy and satisfying. The crispy chickpea crumble adds texture and protein, making the dish hearty enough for lunch or dinner. It also comes together in under an hour and works beautifully for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 tbsp olive oil
1 medium leek, white and pale green parts only, finely sliced
1 small zucchini, chopped
4 cloves garlic, sliced
1/4 cup raw cashews
4 cups frozen baby peas
4 cups low-sodium vegetable broth
2 cups baby spinach
1/3 cup fresh mint leaves
2 tbsp lemon juice
2 tsp white miso paste
Sea salt flakes, to taste
Freshly ground black pepper, to taste
For the chickpea crumble:
1 1/2 cups cooked chickpeas
1 1/2 tbsp olive oil
1 tbsp maple syrup
3 tbsp nutritional yeast
1 tsp smoked paprika
1 tsp garlic powder
Sea salt flakes, to taste
Freshly ground black pepper, to taste
Directions
Preheat the oven to 400°F (200°C) convection or fan setting. Line a baking tray with baking paper.
Add the cooked chickpeas to a bowl and roughly mash them with a fork or avocado masher. Transfer them to the prepared baking tray. Add the olive oil, maple syrup, nutritional yeast, smoked paprika, garlic powder, sea salt, and black pepper. Toss well to coat evenly. Bake for 25 minutes, stirring halfway through, until crispy and golden.
Meanwhile, heat the olive oil in a large pot over medium heat. Add the sliced leek along with a pinch of salt and pepper. Cook for about 5 minutes until softened.
Add the chopped zucchini, sliced garlic, and cashews to the pot. Continue cooking for another 5 minutes while stirring occasionally.
If the peas are frozen solid, thaw them under warm running water in a colander, then drain. Add the peas to the pot and cook for a couple of minutes while stirring.
Remove the pot from the heat. Transfer the mixture to a blender along with the vegetable broth, baby spinach, mint leaves, lemon juice, and white miso paste. Blend until completely smooth and silky.
Return the soup to the pot and warm gently over low heat. Avoid simmering too long, as it can dull the bright green color. Season with sea salt and freshly ground black pepper to taste.
Ladle the soup into bowls and top generously with the crispy chickpea crumble before serving.
Servings and timing
Servings: 3
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
You can swap the spinach for kale or arugula for a slightly different flavor. Add fresh basil alongside the mint for extra freshness, or stir in a splash of coconut milk for a creamier texture. For extra protein, top the soup with roasted tofu or grilled chicken.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Keep the chickpea crumble stored separately at room temperature in an airtight container for up to 2 days so it stays crispy.
Reheat the soup gently on the stovetop over low heat or in the microwave until warmed through. Avoid boiling to maintain the vibrant green color.
The soup can also be frozen for up to 2 months, though the fresh herbs may lose a little brightness after thawing.
FAQs
Can I use fresh peas instead of frozen peas?
Yes, fresh peas work well when in season. You may need to adjust the cooking time slightly.
What does white miso paste add to the soup?
White miso adds savory depth and enhances the overall flavor without making the soup taste strongly of miso.
Can I make this soup vegan?
Yes, the recipe is already completely vegan.
Do I need a high-speed blender?
A high-speed blender gives the smoothest texture, but a regular blender or immersion blender can also work.
Can I make the chickpea crumble ahead of time?
Yes, you can prepare it a day ahead and store it in an airtight container.
Why shouldn’t the soup boil after blending?
Boiling can dull the bright green color and slightly alter the fresh flavor of the herbs.
Can I use another nut instead of cashews?
Yes, blanched almonds or sunflower seeds can work as alternatives.
Is this soup served hot or cold?
It is best served warm, but it can also be enjoyed chilled on warmer days.
How can I make the soup thicker?
Use slightly less broth or add an extra handful of peas for a thicker consistency.
What pairs well with this soup?
Crusty bread, grilled sandwiches, or a light salad pair wonderfully with this soup.
Conclusion
Sweet Pea and Mint Soup with Chickpea Crumble is a fresh and flavorful meal that feels both light and comforting. The silky green soup combined with the crispy savory topping creates a delicious balance of textures and flavors that’s perfect for any season.
