I’ve seen many recipes and watched this soup being prepared on cooking shows and always thought it was something I should try myself. After all, the combination of garden peas and fresh mint is always a good one! So today as I picked the new season’s mint growing in my garden I remembered there was a bag of peas in the freezer and the decision was made. This soup is very easy and quick to prepare, it’s fresh and clean tasting and perfect for a Spring or Summer menu. The vibrant green color is so beautiful too. It can be served warm but on a hot summer’s day it would also make an elegant, refreshing first course, served chilled. I’m also thinking what a fun appetizer it would make, served in shot glasses at your next party!
1 small white onion, cut into medium dice
1 tablespoon coconut oil, or any mild flavored vegetable oil
1 x 12oz bag frozen Garden Peas
2 cups filtered water
vegetable stock cube
1 teaspoon sugar
salt and pepper to taste
a few sprigs of fresh mint, washed and deveined (reserve some leaves for garnish)
2 tablespoons 0% fat Greek Yogurt thinned out with a little milk to a heavy cream consistency
- Heat the oil in a medium sized saucepan, over a low flame, and gently sweat the onions (about 5 minutes). Do not let them brown.
- Add the peas and stir to mix so they heat up a little (about 3 minutes).
- Pour in the water and add the stock cube. Bring to a gentle simmer and stir until the stock cube dissolves. Cook over a low-medium heat for about five minutes then remove pan from heat and leave to cool for a few minutes before blending.
- While that’s cooling, roughly chop the mint – you’ll need about one tablespoon of chopped mint leaves. Throw these into the pot, season with pepper, add the sugar and stir. Check the seasoning and add salt if necessary.
- Using a blender and working in batches, carefully pour some of the peas and broth into the blender (or food processor) and blend until silky smooth. (please see note below about blending hot liquids).
- As you blend each batch, pour into a saucepan before gently reheating the soup. Garnish with a swirl of yogurt and chopped mint leaves just before serving.
Important note about blending hot liquids – please read: Liquidize in small batches so the bowl of the blender or food processor is never more than one third full. Always remove the stopper from the lid, and cover the hole with a kitchen towel to avoid steam building up and to catch any hot soup that wants to escape. It may seem a nuisance to do all this, but it’s better than the pain of boiling hot soup splattering over you and the kitchen! Alternatively you could use a stick blender straight into the saucepan after the vegetables and broth have cooked. This will result in a more coarse textured soup but either way tastes good. Your choice!