Green pea and mint soup is a refreshing dish any time of the year. It’s light, simple and still full of flavor. No surprise it’s also packed with high nutritional value, so you can feel great knowing you’re making a positive choice for your health. This is also a nice option for vegetarian folks!
If you want to experiment with flavor, try serving this soup with a mixture of creme fraiche and heavy cream spooned into the bowl, top with bacon bits (if you’re a meat-eater) or fresh chives. Keep reading below for our recipe…
Green Pea Mint Soup
(makes 6 servings)
- 3 tablespoons unsalted butter
- 2 cups chopped leeks, white and green parts (about 2 leeks)
- 1 medium onion, chopped
- 4 cups vegetable broth
- 6 cups frozen peas, thawed
- 1/4 cup fresh flat-leaf parsley leaves
- 2/3 cup fresh mint leaves
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- Melt butter in a large, heavy pot over medium heat.
- Add onion and leeks and cook, stirring often until onions have just softened (about 5 minutes).
- Add 2 cups broth and bring to a boil.
- Add peas, then reduce the heat to a gentle simmer for about 2 minutes, or until peas are tender.
- Remove the pot from the heat. Add parsley, mint, and remaining 2 cups broth.
- Puree soup in a blender or food processor, thinning with more vegetable broth or with water if the soup is too thick.
- Season with salt and pepper.
- Top with creme fraiche and cream mixture, bacon bits, garlic croutons, or fresh chives.
Recipe adapted from Bon Appetit