Who said healthy couldn’t be delicious? This pea and mint soup is perfect if you are looking for something light and refreshing; or if you are trying to shed some pounds for summer.
This pea and mint soup can be eaten as a cold or hot dish, thus ideal for any season! Rainy and gloomy, this soup will bring you comfort and warm! Serve it with some toasty bread and AH… your heart will be filled with joy. On a summery day, it is perfect as an entrée, served like a gazpacho.
The recipe is a vegan-friendly one, however, feel free to add in cream, butter or parmesan cheese for added creaminess and richness.
Jazz it up!
If you want to take your soup to the next level, get creative with garnishes and toppings! Here’s what we recommend;
- Plant-based yoghurt or cream – Coconut cream adds a nice exotic twist
- Roasted nuts (pine nuts, walnuts) – They add a nice crunch to the soup
- More herbs for added freshness
- Drizzle of olive oil and black pepper – you can never go wrong with the classics
- Blanched or roasted peas
- Croutons or toasty bread to soak up all of that deliciousness
- Drizzle of mint or basil pesto
- Grated parmesan cheese
Storage tips
- Best eaten fresh, but you can keep this soup in an airtight container in the refrigerator for 2-3 days
Pea and Mint Soup – Green Goodness
Course: Something light, SoupsDifficulty: Easy4
servings30
minutesIngredients
1 onion or shallot
3-4 gloves of garlic
100g potato (1 medium potato)
350g of peas (frozen or fresh)
700ml of stock (chicken or vegetable)
Handful of fresh mint leaves
Olive oil or butter
Salt and Pepper, to taste
Optional: 100g parmesan cheese, 80g (⅓ cup) of cream
Directions
- Peel and dice onion, garlic and potato
- On medium-high heat, drizzle some olive oil or a knob of butter in a pot and sauté the onion and garlic until they become translucent and have released their juices
- Add in the potato and peas and gently sauté them for a minute or so
- Pour in the vegetable stock and season with salt and pepper to taste
- Let the soup simmer on low heat for about 15mins or until the potato and peas are fully cooked.
- Add in your cream and/or cheese (if you’re using any) and let the soup simmer for another 5mins
- Remove the pot from the heat and add in the mint leaves
- With a stick blender, blend the soup until your desired consistency. I like mine more on the rustic side. You may also add a little water if the soup is too thick.
- Ladle the soup into your serving dish, garnish, and voilà!
Notes
Love #soupseason?? Click here to try our Rich and Creamy Roasted Tomato Soup! We’re sure that you’ll love it!
Recipe inspired from Vibrant Plate
