10-Minute Pea and Mint Soup

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender
    Blender

We've been blending up this 10-minute vegan pea and mint soup in our blender a lot this summer because it has been so hot in L.A! We live in a bungalow built in the 1930's, and while the house is fully air-conditioned, the air vent that the previous owners placed just outside the opening to the kitchen when they installed the central air conditioning really only cools the dining room.

So, unfortunately the cool air doesn't reach the kitchen. In addition to the less-than-perfect air-conditioning situation, the pilot light in our beloved 1950's O'Keefe and Merritt oven never turns off. (Maybe you've seen it during my facebook lives.) We also have slatted windows in the kitchen. So, the hot air from outside leaks into the room. So, suffice to say, our kitchen gets extremely hot, and in the summer, cooking in my kitchen literally feels like you're standing in a sauna. (Yes, it's really that hot!)

So, I do everything in my power to use the stove top and oven as little as humanly possible in the warmer months. And while Scott and I eat a diet high in raw foods in the summer, we still crave cooked food. But, I want to throw dinner together as quickly as possible. (We also just finished our new deck and Scott surprised me by putting gorgeous fairy lights all over it, so we've been sitting out on it most nights drinking margaritas and chilled wine.)

So, this pea and mint soup has been the perfect quick easy meal on many nights this summer. It's super easy to throw together with peas in the freezer, mint in our garden, and lemons from our tree. (I sound like I'm a gardener, but I'm not!) It's also souper delicious, and freezes really well, too.

I shared this pea and mint soup on the Kitchenthusiast® recipe blog as part of my role as the global spokesperson for KitchenAid® blenders. Their blog is a great resource for all kinds of recipes including almost 50 blender recipes created by me.

One of the things I love the most about the KitchenAid® Pro Line® Series blender is that it heats soup faster than other machines on the market because it has the most power at the blade, and also has an insulated thermal control jar. This fantastic jar not only gets the soup hot quicker, but also keeps the soup hotter for longer. It works much like an insulated coffee cup.

When I'm cooking with my niece and nephew and they're helping in the kitchen it's fantastic because unlike other high-speed machines where the outside of the container gets quite hot to the touch once the machine has been blending for over 5 minutes, the dual-wall jar with the KitchenAid® blender means that while the contents of the container may be piping hot, the outside of the container remains cool to the touch, which is fantastic when you're making soup with children.

Another great feature of this blender that makes me feel safer and more confident when I'm heating soup is the reinforced lid. This lid doesn't warp like the lids of so many other high-speed machines that I own and test my recipes with. Sometimes when my team and I are testing soup recipes with a bunch of different machines (to ensure that my recipes can be made in all kinds of blenders) the lids can wobble and even pop off! But, the lid on the KitchenAid® Pro Line® Series blender maintains a strong seal on the container.

Another thing that makes this blender superior for making soup is the die-cast metal base which enables complete stability when blending at very high speeds. Many other high-speed blenders have plastic bases that are not as sturdy. The jar pad also enables the blender container to sit indented on the base which also holds the jar firmly in place when blending. Other high-speed machines have containers that sit on top of the jar pad or there is no jar pad at all.

Also, when you're making this soup with this blender the extra-wide center lid opening makes adding the mint leaves and lemon juice at the end of the soup cycle really easy. If you need to add liquid ingredients the center lid cap doubles as a 1/4 cup (60ml) measurer.

Your can learn more about the KitchenAid® Pro Line® Series blender, and watch my Tess-timonal video to see why I love it so much.

Now, for those of you who don’t have a high-speed blender just puree the soup in your conventional blender, and then transfer the mixture to a saucepan, and warm it over medium heat for about 5 minutes until hot.

I really love this soup. I can't wait to hear what you think. So, leave a comment below and let me know how you served it. It's really good cold, too, served in shot glasses. Perfect for a summer BBQ or a spring garden party.

*Note: I am the spokesperson for KitchenAid® blenders. But, my opinions are my own.

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10-Minute Pea and Mint Soup

10-Minute Pea and Mint Soup

Serves 4 10 MINS
  • 2 cups (480ml) vegetable broth
  • 3 cups (405g) frozen green peas, thawed
  • 1/4 cup (25g) chopped green onion (green parts + little white)(1 medium)
  • 3/4 teaspoon Celtic sea salt, plus more to taste
  • Pinch of freshly ground black pepper
  • 1/4 of a medium avocado, pitted and peeled
  • 1/2 cup (10g) firmly packed fresh mint leaves
  • 2 teaspoons fresh lemon juice, plus more to taste
  1. Throw the broth, peas, green onion, salt, pepper, and avocado into your KitchenAid® Pro Line® blender, and either set the blender to the Adapti-Blend™ Soup program or blend on high for about 5 minutes until piping hot.
  2. Add the mint leaves and lemon juice, and blast on high for 10 to 20 seconds until smooth and creamy. Tweak salt, pepper, and lemon juice to taste.
  3. Serve with a swirl of dairy-free sour cream, plain yogurt, and garnish with mint leaves.

*If you don’t have a high-speed blender, puree in your conventional blender, and then transfer the mixture to a saucepan, and warm over medium heat for about 5 minutes until hot.

Get more recipes for the KitchenAid® Pro Line® Series blender.
Share with me what you're making using #BlendWithKitchenAid
Photo by Trent Lanz; styling by Alicia Buszczak

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