When the season is finally in bloom, I want spring everything: flowers everywhere, brighter clothes every day, and spring flavors in every meal. To me, spring tastes like fresh peas and mint – which is why I can’t stop making this light, protein-packed vegan soup all season long. Bonus: it’s so easy. Use fresh or frozen peas – there really isn’t much difference as long as you’re buying good quality.

Spring Pea & Mint Soup

Active time: 20 minutes

Total time: 40 minutes

10 cups fresh peas (or 3 – 14oz bags of frozen English peas)

6 cups vegetable stock

1 large onion, chopped

1 cup fresh mint, chopped

½ cup fresh parsley, chopped

2 tablespoons olive oil (or use coconut, sunflower, whatever you prefer)

Salt & pepper to taste (I use a couple of teaspoons of salt and one teaspoon of pepper)

1. In a medium stock pot, heat the oil over medium heat, and saute the onion until soft and starting to brown, about 8 minutes.
2. Add vegetable stock and bring to a boil.
3. Add peas and cook for 3-4 minutes, until peas are tender. Add herbs, salt and pepper.
4. Take the pot off the heat, and puree using an immersion blender. (You can also do this in batches in a blender, but I find that much messier and more difficult to deal with.)
5. Simmer for 15 minutes or so, to allow the flavors to blend together. Adjust for seasonings. You may want to add more mint – I usually do!

You can get as creative as you want with garnishes: chopped chives, creme fraiche or greek yogurt, bacon lardons… I particularly love this soup with a parmesan crisp and some French bread.