This pea and mint soup is creamy, packed with vegetables and gets a lot of fresh flavors from the mint. It can be eaten hot or cold, so it’s great for any time of the year. Because the soup is pretty thick, I’ve even used it as a sauce for rice dishes! The best part is that the ingredients list is quite short—just 8 in total.
COOKING NOTES FOR PEA AND MINT SOUP
Substitutions: You can tweak this recipe to add a variety of other vegetables. For example, you can substitute the leeks for yellow onions or add a small sliced parsnip along with the zucchini. The one vegetable I would avoid is spinach. Whenever I tried blending soups with cooked spinach, the soup had a slight slimy texture. Thought I’d have a little fun with my soup . . .
MORE VEGAN SOUP RECIPES
Thai-Spiced Butternut Squash SoupCarrot & Sweet Potato SoupVegan Tomato SoupComplete Soups & Porridges Archives
