All year
LunchServes 4 · Preparation time: 25 min
Pea Soup with Mint
There is a bag of peas in the freezer and a little cream in the fridge. With stock and fresh mint, they become an easy Saturday lunch. The soup makes 4 portions with bread, and you can prepare it ahead for another day too.
AIIngredients
- 500 g Peas
- 120 g Onion
- 2 cloves Garlic
- 1 l Broth
- 100 ml Cream
- 10 g Mint
- 2 tbsp Olive oil
- 1 tsp Salt
- 0,5 tsp Pepper
Preparation
- Preparation:
- Sauté the onion and garlic in the olive oil for 3 minutes until translucent.
- Add the frozen peas and vegetable broth, bring to a boil, and simmer for 15 minutes.
- Remove from heat, purée, stir in the cream, and season with salt and pepper.
- Serve sprinkled with fresh mint.
How it tastes
The soup tastes velvety-creamy and naturally sweet like peas, but gets a surprisingly fresh, light kick from the mint.
A good fit when …
Perfect for mild days as a quick, light weeknight meal or as a fresh, colorful appetizer when you want to impress with minimal effort.
Original recipe in the BodySeasons blog
From the ingredients
Vegetables
Dishes
Dairy
Oils, sauces & spices
Vitamin CPeas, GarlicVitamin KPeas, Olive oilFiberPeasFolatePeasVitamin EOlive oil
Ingredient assignments from the BodySeasons food catalog. They do not describe amounts or daily nutrient coverage.