Feb 16 2015

Sweet Minted Pea Soup

by Kathryn Budig

I just returned from the frozen tundra of NYC to my normally warm southern home of Charleston only to discover it’s just as nippy. I’m on a quest to stay warm and decided after a good hot and sweaty yoga class that soup was on the menu for lunch. My husband is a self-proclaimed pea addict, so I thought I’d make a more refreshing take on regular pea soup by the bright additions of meyer lemon and fresh mint. I blinked my eyes and his bowl was empty. Good sign.

It took some serious self-restraint to not eat my soup on my chest like a sea otter in my toasty bathtub. Good news is—sweet minted pea soup is warming AND delicious, so I hope it brings some joy into your home no matter what climate you’re in.




1 bag frozen sweet peas (10 oz)
1 sweet onion, roughly chopped
2 cloves garlic, chopped
4 cups veggie broth
1 cup coconut milk (ideally the solid part)
1 meyer lemon, zest of whole lemon, juice of half
2 T mint leaves
2 T grass-fed butter (you can substitute olive oil or coconut oil here)
pinch red pepper flakes
sea salt and fresh black pepper to taste
extra virgin olive for drizzling

Melt 1 T of butter (or oil) in a large, deep sauce pan on medium heat. Sauté onions, garlic and red pepper flakes with salt and pepper to taste for roughly 5-8 minutes or until the onions soften. Mix in frozen peas with 4 cups of broth and let cook for 3 minutes or until the peas have thawed. Remove from heat and transfer contents adding mint leaves to a high speed blender (my heart is with Vitamix), and blend on high for 30 seconds or until smooth. Return the blended contents to your sauce pan and bring back to a low heat. Add lemon juice, zest, coconut milk and final T of butter (or oil). Mix until everything is combined and then transfer to serving bowls. Garnish with a drizzle of olive oil, fresh cracked pepper and mint leaves. Enjoy!