I know it’s the middle of summer, so posting a soup recipe might seem a bit silly but this one is just too good not to post! For me, summer in Florida means hibernating inside with the A/C cranked! Then when those afternoon/evening thunderstorms come rolling in I always end up craving something comforting, and soup usually fits that bill for me. This mint pea soup is very light and you can enjoy it either hot or chilled! The mint rounds out the pea flavor nicely and since this is made with vegetable stock, it’s also a good vegan dish. Both my toddler and 11 month really enjoy this soup and I feel good about them getting some extra veggies into their day!
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To begin, you’re going to saute your onion and garlic in some coconut oil for about 5 minutes. Then add your vegetable stock and frozen peas and bring it to a boil. Drop the heat to low and allow to simmer for 10 minutes. Add your fresh mint and cook for 5 more minutes. Here’s the important part. If you don’t blend the soup really well then it will have a gritty texture because of the peas. Personally, I like it to be very smooth. When it comes to making soups, purees or baby food I always use my immersion blender. I’m normally cooking while also trying to entertain 2 little kiddos, so I appreciate that it’s fast and I only have one part to clean when I’m done! If you don’t have an immersion blender, a regular blender will work just fine. Just be careful transferring the hot soup and make sure to leave room in your blender for the soup to expand since it’s hot. You don’t want a mint pea soup explosion!
Depending on the freshness and flavor of your mint, you might want to add some more. Just give a little taste test and adjust to your liking. Feel free to enjoy warm or place in the refrigerator until chilled. It’s a soup that’s delicious no matter how you decide to serve it!
A light vegan soup with the refreshing flavor of mint. You can enjoy this dish either hot or chilled.
- 1/2 medium onion, chopped
- 1 garlic clove, minced
- 2 cups vegetable broth
- 2 cups shelled fresh or frozen peas
- 2 Tbsp fresh mint
- 2 Tbsp coconut oil
- salt and pepper to taste
Melt coconut oil in a large saucepan over medium heat. Add onion and cook for 5 minutes or until tender and translucent.
Stir in garlic and cook for 1 minute.
Stir in vegetable stock and peas. Bring to a boil then reduce heat to low. Simmer, uncovered, for 10 minutes or until peas are tender.
Add mint and cook for 5 minutes more.
Use an immersion blender to puree the soup or transfer to a regular blender and blend until smooth.
Enjoy hot or cover and refrigerate until chilled.
Make sure to blend the soup well to breakdown the grittiness of the peas.
Depending on the freshness of the mint, you may need to add more.
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