This Cottage Cheese Green Pea Mint Soup is smooth, fresh, and surprisingly comforting. It’s bright from the mint, creamy thanks to the cottage cheese, and naturally sweet from the peas. I make this when I want something healthy but cozy — especially during that in-between weather when it’s not quite summer, not quite fall.
Why I Love This Recipe
I first made this soup one chilly spring evening when I was craving something nourishing but not heavy. I had a bag of peas, a tub of cottage cheese, and some fresh mint—and magic happened. It’s become a go-to in my house ever since.
- It’s light but filling
- Super quick and easy to make
- Tastes fresh and clean
- High in protein and fiber
- Feels fancy without any fuss
What You’ll Need
- 2 cups frozen green peas
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 1 cup full-fat cottage cheese
- 1/4 cup fresh mint leaves, packed
- Juice of 1/2 lemon
- Optional toppings: plain yogurt, extra mint, cracked pepper
Pro Tips
- Warm the peas just until tender — overcooking makes them dull
- Use good cottage cheese; full-fat gives the best creamy texture
- Add lemon juice at the end so the brightness stays fresh
- Blend until super smooth for a velvety finish
- A handful of spinach can be added for a deeper green color
Tools You’ll Need
- Medium saucepan
- Wooden spoon
- Immersion blender (or regular blender)
- Measuring cups and spoons
- Ladle
- Small knife and cutting board
Substitutions and Variations
- Use Greek yogurt instead of cottage cheese
- Sub basil for mint for a different flavor
- Add a pinch of red pepper flakes for a little heat
- Use chicken broth instead of veggie broth if that’s what you have
- Stir in a spoonful of pesto for extra richness
Make Ahead Tips
You can make this soup 1–2 days in advance. Store it in an airtight container in the fridge, then reheat gently on the stove. Add a splash of water or broth if it thickens.
Cooking Instructions
Step 1: Sauté onion and garlic
Heat 1 tablespoon olive oil in a saucepan over medium heat. Add 1 small yellow onion, diced, and 2 cloves garlic, minced. Sauté for 4–5 minutes until softened and translucent.
Step 2: Add peas, salt, and pepper
Add 2 cups frozen green peas, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the pot. Stir and cook for 2 minutes, just to warm the peas through.
Step 3: Pour in the broth
Pour in 2 cups of vegetable broth. Bring to a simmer and cook for 5 minutes.
Step 4: Add cottage cheese and mint
Turn off the heat. Add 1 cup cottage cheese and 1/4 cup fresh mint leaves. Let sit for 1 minute to soften slightly before blending.
Step 5: Blend until smooth
Use an immersion blender to puree the soup until velvety smooth. If using a countertop blender, blend in batches and return to the pot.
Step 6: Finish with lemon juice
Stir in the juice of 1/2 lemon. Taste and adjust salt if needed.
Step 7: Serve and garnish
Ladle soup into bowls and top with a swirl of yogurt, extra mint leaves, and cracked pepper if desired.
Leftovers and Storage
Let soup cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove. You can also freeze it for up to a month — thaw overnight in the fridge before reheating.
Servings and Time
Serves: 3–4
Cook Time: 20 minutes
Total Time: 25 minutes
Macros (Per Serving – Based on 4 Servings)
- Calories: 180
- Protein: 13g
- Carbs: 16g
- Fat: 8g
- Fiber: 4g
Why This Recipe Works (Quick Science)
Cottage cheese adds both creaminess and protein without needing heavy cream. Peas are naturally sweet and blend easily into soups. Mint brightens the whole dish, and lemon juice at the end balances the flavors and keeps the green color vibrant.
Common Mistakes
- Overcooking the peas — makes the soup dull in color and taste
- Not blending enough — soup should be super smooth
- Using low-fat cottage cheese — results in a grainy texture
- Skipping the lemon — it really lifts the whole flavor
What to Serve With
- Crusty sourdough bread
- Grilled cheese sandwich
- Light salad with lemon vinaigrette
- Roasted chickpeas for a crunchy topping
- A glass of chilled white wine or sparkling water with mint
FAQ
Can I use fresh peas instead of frozen?
Yes! Just blanch them first for 1–2 minutes until bright green.
Can I use dried mint?
Fresh mint is best, but if using dried, reduce to 1 tablespoon and stir in with the broth.
Can I make this vegan?
Use plant-based cottage cheese or silken tofu and skip the yogurt garnish.
Is this soup served hot or cold?
It’s delicious both ways. Try it cold in warmer months!
Can I freeze it?
Yes, it freezes well for up to 1 month. Just thaw and reheat gently.