Ingredients
Equipment
Method
Directions
- In a large saucepan, pour a tablespoon of olive oil and place it over medium heat until it shimmers.
- Add one finely chopped yellow onion and sauté for about 5 to 7 minutes until the onion turns translucent.
- Add about 4 cups of fresh peas, stirring with the sautéed onions, and cook for 2 to 3 minutes.
- Pour in approximately 4 cups of vegetable stock and cook uncovered for about 8 to 10 minutes.
- Stir in a generous handful of fresh mint leaves and infuse for 2 minutes.
- Blend the soup until smooth using an immersion blender.
- Return the blended soup to low heat and stir in cream or coconut milk.
- Ladle the soup into bowls, optionally finishing with a drizzle of olive oil or extra mint.
Nutrition
Notes
Use fresh peas for the best flavor. Add mint towards the end to preserve its bright flavor. Adjust seasoning after blending for the best results.
