My garden is overflowing with mint and apparently, it’s frowned upon to drink mojitos before noon.
So to clean up the garden without waste, I must rely on my second favorite use for mint: mix it up with peas! I find this is the most refreshing soup to have in the summer. When the peas are super fresh, mint is their perfect sidekick.
Protip: make sure you properly salt the soup. If your using homemade broth, you’ll need to add way more salt than if you use store bought broth. Additionally, I find that the longer I blend this soup, the better, creamier, silkier it gets. Aim for a few minutes at least.
You can serve this soup hot, cold or room temp. A garnish is always welcome. Here I find that crumbled feta, croutons or crushed toasted almonds are great. I also like to eat it with a nice big crunchy olive oil crostini and a piece of cheese for a light, protein packed summer lunch.
Simple Green Pea & Mint Soup
- 1 TBSP olive oil;
- 1 shallot, thinly sliced;
- 2 C vegetable broth
- 3 C fresh or frozen green peas;
- Big handfull of mint leaves, thinly chopped;
- 1 TPSB fresh lemon juice;
- Crushed roasted almond as garnish (optional)
- Set a medium saucepan over medium low heat;
- Add olive oil and shallot and let it sweat for approximately 6 minutes, stirring regularly;
- Add vegetable broth to the pot and bring to a simmer;
- Add the peas and let it simmer for 5 minutes;
- Let it cool a little, add the mint leaves and lemon juice and blend everything with an immersion blender;
- Serve immediately or cool before serving (add optional almond garnish if desired).