Fresh Mint and Pea Soup is a quick and easy dish that combines the sweetness of peas with the refreshing taste of fresh mint. It's a perfect blend of flavors that can be whipped up in just 30 minutes. Ideal for a light lunch or a starter, this soup serves four and can be garnished with extra mint leaves or a dollop of sour cream for added richness.
How to make Fresh Mint and Pea Soup
INGREDIENTS
For the soup:
- 4 cups frozen peas
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup fresh mint leaves
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
For the garnish:
- Extra mint leaves, for garnish
- A dollop of sour cream or Greek yogurt (optional)
INSTRUCTIONS
- Prepare the Ingredients: Chop the onion and mince the garlic. Wash the fresh mint leaves.
- Sauté the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
- Add the Peas: Stir in the frozen peas and cook for about 5 minutes, stirring occasionall
- Pour the Broth: Add the vegetable broth to the pot and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add the Mint: Stir in the fresh mint leaves and cook for an additional 2 minutes.
- Blend the Soup: Using an immersion blender or a regular blender, blend the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending and return it to the pot afterward.
- Season: Add salt and black pepper to taste. Stir well.
- Garnish and Serve: Ladle the soup into bowls and garnish with extra mint leaves and a dollop of sour cream or Greek yogurt if desired.
- Dobar tek!
How to Serve and Pair:
Serving Suggestions: Fresh Mint and Pea Soup is a vibrant and refreshing dish, perfect for spring and summer meals. Serve it as a starter for a dinner party or enjoy it as a light lunch. The soup's bright color and fresh flavors make it an appealing choice for special occasions or a regular weekday meal.
Pairing: This soup pairs beautifully with a light, crisp white wine like Pinot Grigio or Sauvignon Blanc, which complements its fresh and herbal notes. For non-alcoholic options, a chilled cucumber water or a mint-infused iced tea would enhance the soup's refreshing qualities.
Dietary Information:
- Vegetarian and Vegan-Friendly: This recipe is naturally vegetarian and can be easily made vegan by opting for a vegan alternative to sour cream or Greek yogurt, or by omitting these garnishes entirely.
- Gluten-Free: This soup is gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
- Nutrient-Rich: Peas are a great source of plant-based protein and fiber, while mint adds a refreshing twist and aids in digestion.
Make-Ahead Tips:
- Prep Ahead: The onion and garlic can be chopped, and the mint leaves washed and prepared ahead of time. Store them in the refrigerator until ready to use.
- Soup Storage: The soup can be made in advance and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
- Freezing Option: Fresh Mint and Pea Soup freezes well. Cool it completely and store in freezer-safe containers. It can be kept frozen for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
- Garnishing: Prepare the garnishes fresh, just before serving, to maintain the best flavor and presentation.
Springtime Symphony: Fresh Mint and Pea Soup
Fresh Mint and Pea Soup
Ingredients
For the soup
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups frozen peas
- 4 cups vegetable broth
- 1 cup fresh mint leaves
- salt to taste
- black pepper to taste
For the garnish:
- mint leaves optional
- whole peas optional
- a dollop of sour cream or Greek yogurt optional
Instructions
- Prepare the Ingredients: Chop the onion and mince the garlic. Wash the fresh mint leaves.
- Sauté the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
- Add the Peas: Stir in the frozen peas and cook for about 5 minutes, stirring occasionally.
- Pour the Broth: Add the vegetable broth to the pot and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add the Mint: Stir in the fresh mint leaves and cook for an additional 2 minutes.
- Blend the Soup: Using an immersion blender or a regular blender, blend the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending and return it to the pot afterward.
- Season: Add salt and black pepper to taste. Stir well.
- Garnish and Serve: Ladle the soup into bowls and garnish with extra mint leaves, peas and a dollop of sour cream or Greek yogurt if desired.
- Dobar tek!
Leave a Reply
You must be logged in to post a comment.