Green Pea & Mint Soup
Come Springtime, exit Winter veggies to fully embrace Spring greens! All we want are light, quick & easy meals that are bursting with freshness. This Green Pea & Mint Soup is the recipe you’ve been searching to help you transition from Winter to Spring. Warming for those chilly Spring evenings, yet full of sweet & refreshing plant-based goodness, it fully fits the bill.
Delicious both warm & chilled, I have been making this soup for years now & it’s still one of my favourites. What’s more, you can throw in any additional green veg for that extra green goodness. I like to add in leftover salad leaves, spinach or courgettes. So head-on over to your local food market for some fresh garden peas & mint - you can sub the fresh peas for frozen ones to savour this recipe year-round! Enjoy!
- Vegan Recipe -
GREEN PEA & MINT SOUP
2 shallots, peeled
2 garlic cloves, peeled & crushed
500g of fresh green peas, shelled *
Handful of leftover salad leaves (optional) **
600ml of water
5 sprigs of fresh mint
Fleur de sel
Freshly grated pepper
Peel and finely dice the shallots.
Heat up a drizzle of olive oil in a large pot.
Add the shallots and crushed garlic and sauté for a couple of minutes on medium heat until golden.
Add in the green peas and salad leaves (optional). Season with salt & pepper. Stir and leave to wilt for a couple of minutes.
Add the water and bring to a boil. Cover and let simmer for 20-25 minutes.*
Once the vegetables are tender, remove the pot from the heat and add the mint leaves.
Using a stick blender, blend the mixture until smooth.
Serve hot, with a drizzle of olive oil & some fresh mint leaves.
Notes: *You can sub. the fresh green peas for frozen peas to enjoy this soup year-round - reminder: thaw the frozen peas before use & only cook for 7-8 minutes.
**Use any leftover salad leaves, spinach, courgettes or other greens for that extra green goodness - it won’t alter the flavour of your soup.
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