This soup recipe is perfect for spring. It’s served warm, yet has a light and refreshing taste. With only four ingredients and four steps, it’s so easy to make. The coconut milk in the recipe makes it extra creamy and there’s lots of fresh mint to make it bright, refreshing, and delicious! I presented it in a cooking class a few weeks ago, and everyone loved it! I hope you enjoy it as well.
MINT PEA SOUP
Yield: 4-6 svg.
-1 medium sized yellow potato, 1-inch diced
-2 lb frozen peas
-1 ⅔ cup full-fat canned coconut milk
1 cup fresh garden mint
1 teaspoon of sea salt
2 cups water
1. In a small stock pot, add the potatoes and just enough water to cover them. Boil for 7-10 minutes, uncovered, until they are fork-tender. Do not drain.
2. Add the 2 cups of water and 2 pounds of frozen peas; bring the soup back up to a boil.
3. Add the coconut milk and mint. Simmer for about three minutes.
4. Using an immersion blender or regular blender, puree then mixture until it is smooth and creamy. Adjust the viscosity as you like by adding more water or coconut milk.
5. Season to taste, adding salt or lemon juice if it needs a lighter flavor. Garnish with fresh whole peas, and yogurt if desired.
