Ingredients
Method
- Slice the shallots and garlic.
- Heat olive oil in a saucepot over medium-high heat, then sauté the shallots and garlic for 5 to 7 minutes while stirring.
- Add the peas, mint, and half of the vegetable stock, bring the mixture to a boil, then reduce the heat and simmer for 10 minutes until the peas are tender.
- Puree the mixture until smooth using either a standard blender or an immersion blender.
- Return the soup to the saucepot, stir in the remaining stock, season with salt and pepper, then reheat and serve.
Nutrition
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for up to five days. Reheat in a pot/pan over a low heat until piping hot or in the microwave.
To Freeze: Freeze in an airtight container for up to three months. Defrost in the refrigerator and then reheat in the microwave or on the stove.
Tip 1: If you aren’t vegan and want to add more protein to your soup, beef would be great. You could also make it a little more hearty with some rice.
Tip 2: This is a great recipe to double. Just use twice the ingredients in a large saucepan. Once the portion you want to save for later has cooled, follow the freezer directions above.
Tip 3: This soup can be served as the main meal or as a side. You could serve it up with some bread or a simple spinach salad.