Spring is around the corner and I could not be happier to make it through another winter. Fresh produce will be flowing into our gardens so soon. I really love having fresh herbs in my garden. There is something so pleasant and rewarding about using your own herbs and vegetables in your dishes. My Spring Pea and Mint Soup is incredibly fresh and really hit’s the spot. You can’t help but feel so good with its bright warm green colour. This soup is incredibly velvety and you would not believe that it has any cream. You can also eat this either warm or cold. Top with crème fresh, (If vegan use coconut cream) chives, roasted peas, mint and a sprinkle of red chili flakes. I hope you enjoy it as much as I do!!
1 tbsp of olive oil
1 medium onion chopped
2 medium potatoes peeled and chopped
4 cloves of garlic, minced
3 ½ cups of vegetable stock
4 cups of fresh peas (removed from shells- can also use frozen if you have)
2 large handfuls of spinach
2/3 cups of fresh mint chopped
1 tsp of black pepper
1 tsp of salt
1 tsp of red chili flakes (more if you like to add a little kick!)
Juice of half lemon
Optional Topping: ¼ cup of crème fraiche or sour cream (for serving) chives, chopped mint, roasted peas and red pepper flakes
To make toasted peas: Place 1 cup peas on baking pan lined with parchment paper under high heat for 10 mins until crispy
1.) Finely chop up onions, and garlic. Heat olive oil in a large pot and add ingredients. Saute for about 5-7 minutes, over medium low heat, stirring occasionally as not to burn and onions are soft.
2.) Add in vegetable stock and potatoes. Stir and bring pot to a boil until potatoes are soft.
3.) Add in peas, spinach and mint. (Save some for the toppings) Add in salt and pepper and red chili flakes.
4.) Reduce the heat, simmer for about 10 minutes. Add in mint and juice of half a lemon.
5.) Remove from heat and put in blender. Be careful as it will be hot. (Hand blender will do as well) Blend until all ingredients are smooth.
6.) Serve in bowls, top with crème fraiche or sour cream, (coconut cream) toasted peas and red pepper flakes.
7.) If serving cold. Place in fridge to cool and serve later. Bon appetite!