The king of all green soups! If you are following me on Instagram you will see I’ve joined Kimberly from The Little Plantation for a month of food photography challenges. This week is all about green food, hence the green juice and green soup. Ending with green soup on Thursday!

Peas and I never used to get on. I hated the texture and I would pick them out of everything I could see them in. Burgers, curries, salads, I would dig them out carefully with my fork. But the past couple of years I have eaten them more regularly and the one recipe I made and loved was mushy peas.

I know you’re thinking they sound disgusting but they are so tasty with some mint, spinach and vegan butter. Everyone I make them for always has seconds. If you are a pea hater like I was, try it!

Pea and mint soup was an obvious choice for this challenge but it’s also a classic for a reason. I added some courgette and kale to give it extra depth and the end result is a light, creamy and addictive soup. Even my fussy nephew liked it, and that’s saying something!

As always if you make these super green soup be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there!

Courgette, Pea and Mint Green Soup

Yield: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Super healty courgette, pea and mint soup. Packed with antioxidants and so fresh.

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Ingredients

• 2 onions
• 3 garlic cloves
• 3 celery sticks
• 2 courgettes
• 1l veg stock
• 1 cup kale
• 3 cups frozen peas
• 1/3 cup loosely packed mint
• 1/4 vegan cream

Instructions

Sauté the onion, garlic and celery in some vegetable oil on medium heat in a heavy bottom pan.

Once translucent, add the courgette and fry for 5 minutes.

Add the vegetable stock, kale and mint and bring to a simmer.

After 5 minutes, add the peas and continue to simmer for a couple of minutes until the peas are cooked. Season with salt and pepper.

Blitz with a handheld blender until you have the consistency you like (I like a bit of texture). Stir in the cream and serve.

Notes

I used Oatly single cream and Kallo organic vegetable stock cubes.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 837mgCarbohydrates: 49gFiber: 8gSugar: 24gProtein: 10g

Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale