This vibrant cold pea soup with crab and mint is so rich and delicious! Best of all, there’s no cooking required — simply allow it to chill for about an hour.
As soon as the weather starts to warm up, I always crave chilled soups. They’re perfect with a crispy salad on a hot day, especially if you’ve been working outside.
This cold pea soup with crab and mint is such a refreshing and flavorful way to cool down! Best of all, there’s no cooking required, so you don’t even have to heat up your kitchen to whip up a batch.
Simply blend the ingredients, allow them to chill, then add the lump crab garnish. It’s so easy and so delicious. Plus I just love the vibrant flavor!
How to make cold pea soup with crab and mint
This refreshing soup comes together in 6 simple steps.
Step 1: Combine the peas, broth, and salt in a blender. Purée until smooth.
Step 2: With the motor running, add the olive oil in a slow, steady stream.
Step 3: Stop the motor and add the lemon juice. Quickly pulse once or twice to blend.
Step 4: Chill in the refrigerator for 1 hour.
Step 5: In a small bowl, combine the chili paste and mint. Gently stir in the crab, keeping the big lumps intact.
Step 6: Pour the soup into small bowls or cups. Garnish with the crab mixture and serve immediately.
This wonderful chilled soup may become your warm-weather staple!
Tips for making your perfect soup
Need to thaw the frozen peas quickly? Just put them in a strainer and run cold water over them for a few minutes, using your fingers to break up the clumps. They’ll be ready in no time.
When it comes to choosing your Asian-style chili paste, keep in mind that some varieties are spicier than others. You could also use chili sauce or even cocktail sauce, but be sure to look for a brand that’s low in sodium and sugar.
Want a thicker soup? Just use less broth.
If you’re watching your sodium, consider skipping the kosher salt and using your own homemade chicken bone broth. This will reduce the amount of sodium by about half.
Want to prep this recipe ahead of time? Simply whip up the ingredients in the blender, then store in the refrigerator for up to 24 hours. You can even store the soup right in the blender container!
Once you’re ready to enjoy, blend the soup again for a few seconds, then proceed with the recipe as usual.
Other refreshing soup recipes
I don’t think there’s ever a bad time to enjoy soup. Hot or cold, refreshing or hearty, there is so much variety to choose from!
Here are a few of my favorite soup recipes I know you’ll love:
For more recipe inspiration, check out my list of delicious low-carb soup recipes.
When you’ve tried this soup, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Cold Pea Soup with Crab and Mint
- 2 cups frozen peas (thawed)
- 2 cups low-sodium vegetable broth (or chicken stock)
- ¼ teaspoon kosher salt
- ¼ cup olive oil (extra virgin)
- juice from 1/2 lemon
- 1 tablespoon Asian-style chili paste
- 2 tablespoons fresh mint leaves (finely chopped)
- 4 ounces fresh lump crabmeat
- Combine the peas, broth, and salt in a blender. Purée until smooth.2 cups frozen peas, 2 cups low-sodium vegetable broth, ¼ teaspoon kosher salt
- With the motor running, add the olive oil in a slow, steady stream.¼ cup olive oil
- Stop the motor and add the lemon juice. Quickly pulse once or twice to blend.juice from 1/2 lemon
- Chill in the refrigerator for 1 hour.
- In a small bowl, combine the chili paste and mint. Gently stir in the crab, keeping the big lumps intact.1 tablespoon Asian-style chili paste, 2 tablespoons fresh mint leaves, 4 ounces fresh lump crabmeat
- Pour the soup into small bowls or cups. Garnish with the crab mixture and serve immediately.
Leave a Reply