Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Creamy Vegan Pea and Mint Soup

By Sunday, November 17, 2013 , , , , ,

This was a super quick and easy mid week dinner that definitely ticked all the boxes. It's warming and delicious, packed full of flavour and nutrients, and the vibrant green of the peas means it looks gorgeous too! It's perfect served with some toasted bread to make a simple and nourishing winter meal and the leftovers store well for lunches, too. The combination of pea and mint is so refreshing and delicious, and the addition of coconut milk makes it so rich and creamy, and yet totally vegan, too!

Serves 3 as a meal, or 4 as a starter

You will need:

1 onion, chopped
1 large clove of garlic, chopped
1 tbsp coconut oil
4 cups frozen petit pois (baby peas)
2 1/2 cups hot water
1/2 cup fresh mint leaves
1/4 cup full fat canned coconut milk

Heat a pot with 1 tbsp of coconut oil and add your onion and garlic, cooking on a low heat until browned slightly, then putting the lid on the pot and allowing the onion and garlic to sweat until then have softened completely and are translucent. Add the water and the peas and bring to the boil, then cook for 5 minutes longer, then remove from the heat and add the mint leaves. Let the mint infuse into the peas for about 10 minutes, then using a stick blender, blend the soup smooth, adding more water if necessary for a thinner texture. Put the soup back onto the heat, and gently warm it back up, stirring in the coconut milk as you do. Serve with a drizzle more coconut milk and a sprig of fresh mint, and a couple of slices of thick bread on the side.

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