Vegan Minty Green Pea Soup6
The weather has well and truly turned in Melbourne, and it is time to rug up with a blanket and a steaming hot bowl of vegan soup! As much as I mourn the loss of hot Summer nights, daylight saving, and sunshine, I do look forward to my “bug-in-a-rug” vegetarian soup season in front of the fire! It seems to soften the blow just a little. I am a huge fan of vegan soups. In particular thick creamy blended (I like to use my Vitamix) soups! Vegetarian soups are just the ultimate comfort food that just seems to nourish the body and the soul; and best of all, they are dead easy to make! For those of you following the Body Ecology Diet and looking for delicious body ecology recipes this vegan recipe is a winner.
I apologize to the American and European readers who are soaking up the sun and getting ready to embrace “all things Summer”. File these vegan soup recipes away for next Winter! I am heading back to America in a few weeks and will be posting some delicious Summer recipes. Then those of you in Australia will be filing! LOL! But for the next couple of weeks, those of you heading into Winter will be rejoicing.
I had a vegan soup “cook-up” this week and had to share the fruits of my labour. I use the word “labour” reluctantly, as this delicious vegan green pea soup is as easy as “chop, simmer and blend”. There is not much labour involved! This vegan pea soup takes under half an hour to make and devour, and is as cheap as chips! I don’t use frozen vegetables very often. But organic frozen sweet green peas sing in this vegan soup. They are delicious and easy to use, particularly when you need so many of them. It adds a vibrant rich green colour that just seems to make my cells dance with excited anticipation with every lift of the spoon. The garlic and onion add a depth of flavour; the potato adds body and creaminess; and the mint and lemon adds a zesty element that makes this vegan green pea soup a winner on every level.
I will say that if you want this soup to taste exactly like mine, the vegetable stock/broth that you use is important. Not all stocks were created equal. They really do vary in quality and taste. I always use Massel vegetable stock, which I believe is superior in quality and flavour. Massel stocks are vegan, gluten free, lactose free, kosher and free of MSG. When I don't make my own home made stock (I really do need to post that recipe) I always use Massel stocks. I actually prefer to use the stock cubes so I can control the strength. I use 1 stock cube for every 2 cups of filtered water.
You could add in more mint and lemon juice if you want a stronger, tangier flavour. But I like this blend, as it lets the peas have their moment, highlighting their natural sweetness and flavour. If you are looking for easy healthy recipes, great Vitamix recipes, blender recipes or allergy free recipes this is a winner! This vegan recipe is gluten free, dairy free, egg free, nut free and soy free. A healthy vegan soup for all seasons! Go green and blend up this sweet pea. It is delicious.
Vegan Minty Green Pea Soup
- 2 Tbsp cold pressed extra virgin olive oil
- 6 cups (1 kg) frozen green peas
- 2 cups (about 2 large) red skinned potatoes boiled and diced
- 6 cups (1 whole) iceberg lettuce shredded
- 2 cups (2 medium) red onions chopped up
- 2 garlic cloves finely chopped
- 1 tsp Celtic sea salt or Himalayan salt
- 1 cup fresh mint leaves
- 4 cups vegetable broth (I use Massel when I can't make my own)
- 3 Tbsp fresh lemon juice or more to taste
- Saute the garlic, onions and sea salt in a little bit of olive oil until soft and translucent.
- Add in the lettuce and stir until wilted. Add in the peas and mint and stir until well combined. Cover with the vegetable stock, bring to the boil, and then simmer until peas are just turning tender – about 15 minutes.
- Add in the boiled potatoes and simmer for a further 5 minutes.
- Allow to cool slightly and then puree in your blender (I use a Vitamix) until smooth and creamy.
- Return to the pot and add in the desired fresh lemon juice. Then season with salt.
You could add in more stock, mint and lemon juice to get your perfect blend. But this one hit the spot for me! YUM.
Piggy Cooking Tips
the best way to clean your blender
After blending up something sticky, gooey or smelly, just place a few drops of soap in the carriage with some warm water and blend on high until all of the congealed food slips away from the blades and sides. Then repeat this process. Then rinse with water and presto! Clean carriage.
If you have smells or stains repeat this process with some bicarbonate of soda or lemon juice and water.
Check out the video on A No Hassle Way To Clean Your Blender that I did as part of the Chow Tips Series.