— FEATURED PRODUCT(S) — Buy Before You Read —

• 🍋 Ariston Lemon-Infused Extra Virgin Olive Oil — the finish that makes this soup Greek
• 🫒 Sparta Gourmet Premiere EVOO — for the cooking base

Greek Spring Pea Soup with Fresh Mint and Lemon-Infused EVOO

Spring in Greece arrives quickly. One week the table is still heavy with Easter lamb and tsoureki. The next, the markets fill with fresh peas, wild greens, and the first mint of the season. The kitchen pivots without ceremony.

This soup is that pivot. Bright, silky, ready in 30 minutes, and finished with a drizzle of lemon-infused olive oil that makes everything taste like it was made outdoors.

Why Lemon-Infused Olive Oil Changes Everything

A plain pea soup is good. A pea soup finished with Ariston Lemon-Infused EVOO is something else entirely. The lemon oil doesn't just add citrus — it lifts the sweetness of the peas, brightens the mint, and adds a richness that lemon juice alone cannot achieve. It is the difference between a soup and a dish.

Ariston cold-presses whole lemons together with Koroneiki olives, capturing the essential oils of the lemon peel in the oil itself. The result is fragrant, rounded, and unmistakably Greek.

Greek Spring Pea Soup — Serves 4

Ingredients

• 700g fresh or frozen peas
• 1 medium onion, finely diced
• 2 garlic cloves, sliced
• 60ml Sparta Gourmet Premiere EVOO
• 800ml good vegetable or chicken stock
• Large handful of fresh mint leaves
• Salt and white pepper
• To finish: Ariston Lemon-Infused EVOO, fresh mint, lemon zest

Method

1. Warm the Sparta EVOO in a medium saucepan over medium heat. Add the onion and cook gently for 8 minutes until soft and translucent. Add the garlic and cook for 1 minute more.
2. Add the peas and stock. Bring to a boil, then reduce to a simmer. Cook for 5–6 minutes — just until the peas are tender but still vivid green. Do not overcook.
3. Add the fresh mint. Remove from heat immediately.
4. Blend until completely smooth — use a high-powered blender for the silkiest result. Season generously with salt and white pepper.
5. Ladle into bowls. Finish with a generous drizzle of Ariston Lemon-Infused EVOO, a few fresh mint leaves, and a pinch of lemon zest.

Serving Notes

Serve warm in spring, or at room temperature on warmer days — this soup is excellent both ways. A slice of crusty sourdough alongside is all it needs. For a more substantial meal, add a spoonful of thick Greek yogurt stirred in just before serving.

Thirty minutes. One pot. The taste of a Greek April.