Mint & Peas Soup

A refreshing soup made from fresh mint and garden peas. It tastes excellent on a cold winter day with some great gluten-free bread. This winter, in particular has been really cold. We have been living off awesome curries with a bit of heat, piping hot soups and finally, some great great winter salads.

I wanted a good coconut-free, nut-cream free soups. So I used potato as a thickening agent. Mildly seasoned, very very fresh, tastes delicious.

You need:

• Oil-1 tsp
• Chill flakes- 1 tsp
• Garlic- 3 cloves
• Onion-cubed 1 cup
• Spring onion-7-roughly chopped-both green and white sections
• Potatoes- cubed-1 cup
• Mint leaves- cleaned and washed -tightly packed-1 cup
• Spinach-1 cup-tightly packed [to give a bright green color]
• Frozen Garden peas-thawed- 2 cups
•  Water/ Vegetable stock-3.5 cups

Method:

• In a stockpot, add oil, heat it up, add chili flakes , garlic and wait until garlic goes golden brown.
• Add onion, spring onion and fry until onions go translucent.
• Add potatoes, mint leaves, spinach, water and cook until potatoes are tender.
• Add garden peas and let it sit on heat for another 5 minutes.
• Puree it and there you have a creamy fresh mint soup. [I use Vitamix to puree it and Vitamix heats the soup by itself. If you use a blender to puree the soup, bring the soup puree back on heat, let it froth around, remove from heat].

What is your favourite soup? If I were to pick the BEST recipe on my blog, it is my butternut pumpkin soup. I love the sweetness of it.

Mint & Peas Soup

 

Save Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Fresh, Flavorsome Garden peas and Mint Soup

Author: Charanya

Recipe type: Vegan, Vegetarian, Gluten-free, Nut-free, Dairy-free, Soy-free

Cuisine: English

Serves: 4 large bowls

Ingredients

• Oil-1 tsp
• Chill flakes- 1 tsp
• Garlic- 3 cloves
• Onion-cubed 1 cup
• Spring onion-7-roughly chopped-both green and white sections
• Potatoes- cubed-1 cup
• Mint leaves- cleaned and washed -tightly packed-1 cup
• Spinach-1 cup-tightly packed [to give a bright green color]
• Frozen Garden peas-thawed- 2 cups
• Water/ Vegetable stock-3.5 cups

Instructions

1. In a stockpot, add oil, heat it up, add chili flakes , garlic and wait until garlic goes golden brown.
2. Add onion, spring onion and fry until onions go translucent.
3. Add potatoes, mint leaves, spinach, water and cook until potatoes are tender.
4. Add garden peas and let it sit on heat for another 5 minutes.
5. Puree it and there you have a creamy fresh mint soup.

Notes

I use Vitamix to puree it and Vitamix heats the soup by itself. If you use a blender to puree the soup, bring the soup puree back on heat, let it froth around, remove from heat

3.3.3077