Yesterday, I made this glorious winning served cold fresh pea mint soup! I made it with every ingredient from my garden,….except the vegan gluten-free stock, of course! I podded 750 gr fresh peas from the garden yesterday, but just used 400 gr of them! Just look at these beauties:
The mint in the soup is just right & first you taste the fresh mint & then the lovely fresh pea flavor! I served it with some freshly chopped mint leaves, not too much though & some dollops of vegan gluten-free soy cream. Join me for some cold yummy soup, will you?
Recipe: For 1700 ml soup
3 fat spring onions, cleaned, pad dry & cut up into rounds, white & green parts
2 fat cloves of garlic, peeled & finely chopped
2 smaller stalks of fresh green celery, cleaned, pad dry & cut up finely. (Leaves not used in here, use it in an omelet or so!)
1/3 peeled sweet potato, cut up into smaller chunks
400 gr fresh podded peas, rinsed & drained
11 gr fresh Moroccan mint leaves, washed, pad dry, stalks removed, leaves torn
1 teaspoon vegan gluten-free stock paste
1700 ml just boiled water
black pepper: 25 grins
Maldon sea salt: 1/2 teaspoon or less depending on the saltness of your stock paste!
Extra: 2 gr fresh mint leaves
9 water ice-blocks
a fruity evoo
To serve: 2 mint leaves, per soup bowl ,finely cut up with scissors & some dollops of soy cream
1. Take a soup pot & add some drizzles of that fruity evoo. Heat up on medium heat. When hot, add chopped garlic, spring onion & celery. Fry for about 4 minutes, stirring often. Now, add podded peas, 11 gr of chopped mint leaves & sweet potato pieces. Fry for about 5 minutes or so. Stir often. Add some more oil if you need to. Now, add your stock paste & 1700 ml of boiling water & stir everything round into the pot. Bring to the boil & let it boil for about 8 minutes or until your veggies are just al dente. taste. I added 25 grins of black pepper in total & about 1/2 teaspoon Maldon sea salt.
2. I added 9 ice blocks to my soup to cool it down more easily. I vitamixed my soup & tasted it again. Then, I added the 2 gr of mint leaves raw into the soup. I vitamixed it one more time & tasted it & it was just right. Pour the soup in a soup container & place into the fridge to cool down completely. I waited a few hours. This is more of a thicker soup. To serve: Ladle your cold soup into lovely soup bowls & scatter your 2 finely shredded mint leaves in the middle of the surface of each soup. Pour some dollops of cold soy cream around it & with a fork, make some lines into the dots! Serve at once! You can also serve the cold pea soup into lovely apéro glasses to enjoy it at a party! 😉 Enjoy, my sweeties! 🙂 xxx
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