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)
- In a medium stock pot, heat the oil over medium heat, and saute the onion until soft and starting to brown, about 8 minutes.
- Add vegetable stock and bring to a boil.
- Add peas and cook for 3-4 minutes, until peas are tender. Add herbs, salt and pepper.
- 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.)
- 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.