Mint Pea Soup
Mint pea soup is an incredibly easy and simple meal that can be served either hot or cold! The recipe can be made in just 30 minutes and is SCD, vegan, vegetarian, gluten free, grain free, dairy free, and soy free.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
- 1/2 medium Spanish onion, chopped
- 1 garlic clove, minced
- 2 cups vegetable broth
- 2 cups shelled fresh or frozen peas
- 2 Tbsp fresh mint leaves
- 2 Tbsp olive oil
- salt and pepper to taste
Pour olive 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.
Add the vegetable stock and peas. Bring to a boil then reduce heat to low. Simmer, uncovered for 5 or until the peas are al dente.
Place mint in the saucepan and cook for 5 minutes more.
Carefully transfer the soup to a high speed blender and process until smooth.
This soup can be enjoyed either hot or cold.
Store leftovers in an airtight container for 3 to 4 days in the refrigerator or up to 6 months in the freezer.
* The calories calculated in this recipe are just an estimate.
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- Make sure to blend the soup well in order to breakdown the grittiness of the peas.
- Depending on the freshness of the mint, you may need to add more.