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
Super healty courgette, pea and mint soup. Packed with antioxidants and so fresh.
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: 1Amount Per Serving: Calories: 242Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 837mgCarbohydrates: 49gFiber: 8gSugar: 24gProtein: 10g
Erin
Monday 29th of January 2018
This recipe was delicious and so easy to make! When I ate it for work in my office many people asked what I was eating and I shared the recipe. I will certainly make this again.
Tamsin
Monday 29th of January 2018
This just made my day Erin, thank you SO much! I am so glad you loved it and thank you for sharing! xo
Eva
Thursday 25th of January 2018
I love how easy this soup is to make! Full of all the good for you things and pretty to boot! And the mint! <3