Spring Pea and Mint Soup
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups of vegetable broth
4 cups of fresh peas (or frozen peas, thawed)
1/2 cup of fresh mint leaves
Salt and pepper to taste
Optional toppings: croutons, chopped mint, and/or plain yogurt
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and cook for 2-3 minutes, stirring occasionally, until the onion is soft and translucent.
Add the vegetable broth and peas to the pot and bring to a boil. Reduce the heat to low and let simmer for 10-12 minutes, or until the peas are tender.
Remove the pot from the heat and add the fresh mint leaves. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a blender and puree it in batches.
Season the soup with salt and pepper to taste.
Ladle the soup into bowls and top with croutons, chopped mint, and/or a dollop of plain yogurt, if desired.
This recipe is both delicious and sustainable because it features seasonal and locally-grown ingredients like fresh peas and mint. Plus, using vegetable broth instead of meat-based broth reduces the environmental impact of the recipe. You can also make it more eco-friendly by using reusable containers to store the soup leftovers. Enjoy your Spring Pea and Mint Soup!
- Calories: 270
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 960mg
- Total Carbohydrates: 42g
- Dietary Fiber: 13g
- Sugar: 17g
- Protein: 14g
The nutritional values provided are for one serving, and please keep in mind that these values may vary based on the brand and quantity of ingredients used.