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Courgette, Pea & Mint Green Soup

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 FacebookPinterest and Instagram – I’d love to see you all there!

Courgette, Pea and Mint Green Soup

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.

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

 
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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

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