Green Peas & Mint Soup

     Green Peas & Mint Soup can be enjoyed any time of the year. With plenty of mint in my garden and a bag of frozen peas in the freezer this soup was destined to be had for lunch today. This vegan soup recipe uses cashew cream as a cream base and thickener. You don't need to do a separate recipe as the directions are included within this recipe. This soup is packed with fiber, protein and vitamins! If you want a nut free version then try using some puréed avocado or mashed potato and adjust the amount of broth as needed. For a vegetarian version add some plain yogurt. Each of these variations will alter the flavor slightly but still make a delicious soup. Just skip steps 1 & 3 if you choose a different variation from using the cashews.

Green Peas & Mint Soup

Makes 4 cups
printable recipe

Ingredients:

1 cup warm water

½ cup cashews

1 T. coconut oil

½ cup diced yellow or white onion (or white parts of leek)

2-3 cloves garlic, chopped

2 T. chopped fresh ginger

1- 16 oz. bag frozen green peas or 3 cups of peas

2 cups vegetable broth

1-2 T. calamansi juice* or lime juice

2 T. finely chopped fresh mint

¼ t. cumin powder

Salt & pepper

*Calamansi's are a local fruit we have that is often referred as 'local lemon'. It is sour like a lemon-lime and has a hint of citrus or tangerine. I think lime is a closer comparison than a lemon. 

Directions:

1. Soak the cashews in the warm water for about 20 minutes. You can also soak the cashews in advance. Just place in 1 cup of cool water, cover and refrigerate overnight.

2. In a 5 quart chili or soup pot heat 1 T. coconut oil on medium heat. Add the onion, garlic and ginger. Sauté for 4-5 minutes, stirring occasionally. Add 1 cup of the vegetable broth and the peas. Cover and simmer for 10 minutes.

3. Drain and rinse the cashews. Place the cashews in a food processor with one cup of cool water. Purée until smooth. Transfer to a bowl and set aside.

4. Use a blender, food processor or immersion blender to purée the peas.

5. Along with the puréed peas, add the puréed cashews to the pot. Stir to combine. Bring to a simmer just enough to heat. Remove from the heat, stir in the calamansi or lime juice, chopped mint, and cumin powder. Season to taste with salt and pepper.

To serve, garnish with a sprinkle of cumin powder and drizzle of extra virgin olive oil.