I’m very excited about today’s recipe! This very recipe has converted me from a pea ditcher to a pea fan. That’s how good it is!
I’ve never really liked peas very much and would always just skip them or ask for a different side instead. Now, it’s not like I hated them with a passion, I would eat them if they ended up on my plate but I would never ever order a pea dish in a restaurant.
But then this soup changed my view on them completely.
I can’t take the credit for the recipe, my boyfriend was the one who introduced me to this vegan creamy pea mint soup. I was reluctant to try it cause I just assumed I would’t be into it but, oh boy, was I wrong. It has become my absolute favourite summer time soup. Ever.
It’s chilled, minty, refreshing and the coconut yoghurt makes it incredibly creamy as well! Plus, it come’s out a beautiful lime green colour and you can make it in no time!
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- 1 small onion
- 3 garlic cloves
- 400 g frozen peas
- 250 g unsweetened non-dairy yoghurt (I used coconut)
- 1 Tbsp vegan vegetable stock powder
- 2 Tbsp lemon juice
- ⅛ tsp ground black pepper
- 1 big handful fresh mint leaves ( about 15 g)
- Roughly chop the onion and peel the garlic cloves. Fry both in a drizzle of olive oil on medium to low heat until the onions go translucent and start caramelising. Leave the garlic cloves whole so they can brown on the outside but not overcook and still have a bit of a sharp kick.
- Add the frozen peas to the frying pan just to defrost them, you don’t need to cook or fry them.
- Add the onion, garlic, peas, non-dairy yoghurt, vegetable stock, lemon juice, pepper and mint leaves in a blender and blend with some water. Depending on how thick you’d like your soup to be, start with just a little water and add more until you have your desired consistency.
- Blend until smooth and creamy.
- You can heat up the soup in a sauce pan if you’d like to eat it hot. I recommend serving it chilled with a couple of ice cubes in each bowl and a sprinkle of mint leaves on top. Enjoy!