In my family, there’s always time for soup and I’m pretty sure this works for this healthy, super green soup with peas, mint and spinach as well. It’s so good, I could even have it for breakfast!
Alright maybe not at seven in the morning, but this soup would be a great addition to a brunch. Besides, it’s super easy to prepare AND it’s vegan!
Like I said in the introduction: I’m from a soup family. Instead of a cup of coffee, we eat a steaming bowl of soup together. When there’s someone sick, my aunts always make soup. My grandma used to do that as well. She would just deliver a pan of soup at your door. This didn’t just happen with illness of loss, it also happened when you got back from your holiday trip. That way you didn’t have to cook dinner, because after a day of traveling you definitely don’t want to do that. And if someone from my family will suddenly come over for dinner, they will probably offer to bring some soup.
My mom says eating soup heals, but making it does as well. “With different ingredients you can make a healthy, filling meal. And when you’re not feeling well, a small bowl of soup never disappoints,” she says. Her favorite is the ’empty your fridge soup,’ a soup to which you add everything from your fridge that needs to be eaten asap. It’s always different and always delicious!
So today we’re not making the empty your fridge soup, but we are making an awesome super green minty pea soup. Don’t be intimidated by the mint. It’s very subtile and refreshing. I’m definitely a fan!
Super green minty pea soup
- 2 white onions
- 2 cloves of garlic
- 150 gram cashew nuts
- 400 gram peas (frozen)
- 100 gram fresh spinach
- 750 ml vegetable stock
- 3 tbsp lemon juice
- 8 leafs of fresh mint + extra for decoration
- 1 tbsp olive oil
- unsweetened soy yoghurt (or any plant yoghurt)
- salt and pepper to taste
- Finely mince the onion and garlic.
- Heat some olive oil in a pan and bake the onion and garlic for about 5 minutes.
- Add the cashews and vegetable stock. Cook for 10 minutes.
- Add the frozen peas and cook those for another 5 minutes.
- Cut the frozen mint into strips and add these, together with the lemon juice and fresh spinach, to the soup.
- Remove the pan from the stove and use a hand blender or regular blender to blend until smooth.*
- Add salt and pepper to taste.
- Mix some salt and pepper through a little soy yoghurt and serve this with the soup.**
** You can easily serve this soup cold. Super good in summer!