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.
SWEET MINTED PEA SOUP
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
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!