- 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.
Serving: 0g | Calories: 132kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg