This recipe for Spring Mint and Pea Soup is really easy to prepare. This is a low on calories and carbs soup and you can make it with vegetable broth for those of you who are vegan.
This s very refreshing and suitable for special occasions or holidays. You can also prepare it in a large batches and freeze it for later use. Here is may take on this tasty recipe.
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You Need:
| Ingredients for Pea and Mint Soup: | Amount |
|---|---|
| 1. Frozen Sweet Pea | 24 oz. |
| 2. Chicken Broth/Vegetable Broth. | 1 1/2 quarts. |
| 3. Water. | 1 1/2 cups. |
| 4. Potatoes. | 2-3 medium size. |
| 5. Celery-chopped. | 1 stalk. |
| 6. Onion-chopped. | 1-small. |
| 7. Leek. | 1 stalk. |
| 8. Garlic-chopped or minced. | 3-4 cloves. |
| 9. Fresh Mint. | 1/2 cup . |
| 10. Olive Oil. | 6-7 tbsp. |
| 11. Salt and Black pepper. | To taste. |
| 12. Oregano. | 1/2 tsp. |
| 13. Thyme. | 1 tsp.- dried. |
Instructions:
Start chopping all the vegetables and put them aside.
In a large pot put the olive oil and heat it up on mid-high temperature. Add the vegetables, and sauté them for a 4-5 min or until they change the color to translucent. Add the potato cubs or just skip them if you don’t want a starch in your diet. Add the stock, water and the frozen peas as well as all the seasoning. Leave some of the chopped mint to finish the soup and for garnish. Cover up and bring to boil. After you reach the boiling temperature, turn down to medium temperature and simmer for 40-45 minutes or until the peas start softening. Remove from the heat, and let it cooled down for a little bit.
You can use emergency blender or regular blender to blend the soup.
Before you start blending add the remaining fresh mint. You can always add more if you have more minty and peppery taste.
Garnish with more fresh mint and enjoy!
You can use this recipe as an elegant start of your special occasion dinner or just because you crave something delicious, easy and quick to make.
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