Amazing Pea and Mint Soup

Are you looking for a fresh soup recipe for the spring and summer season? Look no further than my Amazing Pea and Mint Soup. This soup is bright, fragrant, refreshing and oh-so delicious!

My Pea and Mint Soup recipe consists of copious amounts of frozen peas, a good dose of vegetable stock and a handful of fragrant aromatics, such as shallot, garlic and fresh mint. Garnish it with some croutons, a sprinkling of microgreens and an extra drizzle of olive oil. This soup is simple, light and refreshing and will leave you wanting another bowl or spoonful!

It’s one of my favourite soups and it couldn’t be easier to make. This recipe requires 8 simple ingredients and comes together in just 30 minutes. Enjoy it as a main or serve it as a side dish or appetizer at your next dinner party or celebratory occasion! So, let me show you how it's done. Grab a spoon and come and cook with me!

For more fun and exciting soup ideas, try my White Bean and Kale, Polish Dill Pickle, Butternut Squash and Homemade Tomato Soup recipes!

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serves: 8

Ingredients:

• 7 cups frozen peas

• 7 cups vegetable stock (See Notes below)

• 1/2 Tbsp extra virgin olive oil

• 1 large shallot, finely chopped

• 2 garlic cloves, finely chopped

• 1/2 tsp kosher salt

• 1/4 cup fresh mint leaves, roughly chopped

• 1/4 tsp freshly ground pepper

• Store-bought or homemade croutons, drizzle of extra virgin olive oil and a sprinkling of pea shoot microgreens, as garnish

Instructions:

1. In a large stockpot, bring 7 cups of vegetable stock to a boil and add the frozen peas. Cook for 4 minutes and then turn off the heat. Set aside to cool.

2. To a small skillet set over medium heat, add the olive oil, shallots and salt. Sauté for 5 minutes or until the shallots are translucent and have softened. Then, add the garlic and cook for an additional minute.

3. Once the peas and vegetable stock have cooled, add the shallot mixture, mint and pepper to the stockpot. Using an immersion blender, blend until smooth. If you are using a stand blender, you may need to blend the soup in 2 batches, given the sheer volume of ingredients.

4. Bring the soup to a boil and then turn down the heat and cook for an additional 5 minutes.

5. Portion out the soup into individual serving bowls and garnish with store-bought or homemade croutons, a drizzle of extra virgin olive oil and a sprinkling of pea shoot microgreens. Serve and enjoy!

Notes:

1. I Don’t Have Vegetable Stock On-Hand?: If you don't have vegetable stock in your pantry, refrigerator or freezer, simply substitute it with vegetable bouillon cubes and water.