Spring pea soup with mint
Prep
Cook
Inactive
Total
Yield 6-8 servings
Ingredients
- 1 T grapeseed oil
- 10 spring onions (or one medium sweet onion)
- 2 ½ cups garden peas (fresh or frozen)
- ¼ cup fresh mint leaves, loosely packed
- 1 tsp. fresh thyme, chopped
- 4 cups vegetable broth
- 1-2 cups water
- 1 ½ tsp. salt
- ¼ tsp. ground pepper
- ¼ cup macadamia nuts crushed (to garnish)
- Juice of half a lemon (to garnish)
- ¼ cup olive oil
Instructions
- Heat the oil over medium heat.
- Add the chopped onions and sauté 5-7 minutes.
- When the onions are starting to look transparent, add the peas, broth, salt, and pepper.
- Stir well and cover. Turn the heat to low and bring the soup to a simmer.
- Add the mint and thyme to the blender. Pour the soup mixture into the blender and blend very well, until the herbs are well incorporated and the soup is smooth and a uniform consistency.
- Return the soup to the pot and add more salt or pepper, to taste.
- Chill in the refrigerator 2-3 hours. Serve slightly chilled, garnished with crushed macadamia nuts and a drizzle of lemon juice and/or olive oil.
Notes
One .75 ounce package of mint yields the perfect amount for this recipe.
Frozen peas will save you lots of time and taste almost as good as fresh peas.
How much water you add depends on how thick you want your soup to be. If you like a thinner soup, add two cups.
For a more elegant presentation, use a cheesecloth to strain the soup prior to serving. And don't forget the garnishes!
Recipe by Eat Like a Yogi at https://eatlikeayogi.com/spring-pea-soup-mint/