One of the best parts of the change in seasons is the change in flavors! I’m so excited to share with you one of my favorite spring recipes, my Spring Pea + Mint Soup. This soup is perfect for those Spring days where there is still a chill in the air. A light soup made with seasonal ingredients hits the spot.
Green peas contain phytonutrients, anti-oxidants and anti-inflammatory agents. They are an excellent source of Vitamin C, Vitamin K, Vitamin A, folate, and more. Peas help to protect against cancer and lets face it, taste great! Mint pairs well with peas and this is one place where the more, the better.
Spring Pea + Mint Soup
This recipe freezes well so it is a good idea to make extra on a weekend, freeze in perfect portion sizes, and thaw for work or a quick dinner.
- 1 tablespoon extra virgin olive oil
- 1/2 Vidalia onion, chopped
- 1 tablespoon fresh mint, chopped (or three drops of pure peppermint essential oil)
- 2 pounds organic frozen peas (or 1 and 1/4 pounds fresh shelled peas)
- 1 cup cannellini beans, not drained (keep all the liquid)
- Organic vegetable stock
- Sea salt
Heat olive oil in a medium sized stock pock. Add in chopped onions, mint and sea salt to taste. Turn heat down to medium-low. Cover and let cook for about 5 minutes. Add peas, beans and 4 cups of liquid. (use all of the bean liquid first, then supplement with vegetable stock). Cover and let simmer for about 20 minutes. For a creamy texture, puree the soup with an Immersion blender or in small batches in a food processor or blender. Add the puree back into the pot. Serve and garnish with extra mint. Serves 6.
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