Green soup that’s good for your heart! Peas are loaded with cholesterol-lowering soluble fiber, and the onions, garlic, carrots and celery all contain powerful disease-fighting nutrients.
Yield: 10 cups (6 servings of 1⅔ cup each)
Difficulty Rating: Easy
Nutritional Highlights: Frozen vegetables are just as nutrient-rich as fresh. They’ve been frozen and packed immediately after harvesting, retaining all the nutrients.
2 (16-ounce) bags frozen green peas (about 7 cups)
1 heaping cup packed mint leaves (roughly 1 ounce)
5 to 6 teaspoons lemon juice
½ teaspoon finely minced lemon zest
light sour cream or plain yogurt, lemon zest and mint leaves for garnish (optional)
* Use slightly more broth if you prefer a thinner soup.
Tips & Notes
• Opt for a reduced sodium (sometimes labeled “less” or “lower”) broth rather than a “low” sodium variety, or you'll just end up adding lots of salt. Or, try your hand at this recipe for homemade broth.
• Look for fresh mint that is bright, vivid green; avoid leaves that are wilted and brown. More Tips & Notes on Green Pea Soup With Fresh Mint
Instructions
In a 5-quart pan or Dutch oven, heat oil over medium heat. Add onions, garlic, carrots and celery. Cook about 10 minutes or until vegetables start to soften. Stir in pepper and salt along with enough vegetable broth to completely cover the vegetables, about 4½ to 5 cups. Bring to a boil.
Stir in frozen peas along with remaining vegetable broth and return to a boil. Reduce heat to low and simmer 10 to 12 minutes, or until peas are tender but still bright, vivid green.
Stir in mint, lemon juice and lemon zest. Remove pan from heat.
Using a regular or immersion blender, puree the soup in batches.
Ladle into bowls and garnish with a dollop of light sour cream or plain yogurt, lemon zest and a mint leaf, if desired. Refrigerate leftovers in a tightly covered container.
This sounds delicious, and I love the beautiful photo of your soup! I’m hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday – the link will be up! http://www.easynaturalfood.com
Thanks so much for sharing this recipe with Sunday Night Soup Night! I’ll be hosting weekly through fall and winter, so I’d love to see you again with your next soup/stock/chowder recipe.
Even if your thumb is green, here’s a tip you may not have heard: Fruits, vegetables and herbs can grow more successfully depending upon what's planted near them. Read More
Linked up at Beyond the Peel’s Whole Foods Wednesdays: http://www.beyondthepeel.net/2012/02/whole-food-wednesdays-black-bean-quinoa-broccoli-salad-with-blackberry-serrano-sauce.html
Split pea soup was my favorite food growing up. This sounds even better! Can’t wait to try it. Thanks for sharing!
This sounds delicious, and I love the beautiful photo of your soup! I’m hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday – the link will be up!
http://www.easynaturalfood.com
I hope to see you there:)
Debbie
Thanks! We’ve linked up at Sunday Night Soup Night: http://easynaturalfood.com/2012/02/18/sunday-night-soup-night-2192012.
Thanks so much for sharing this recipe with Sunday Night Soup Night! I’ll be hosting weekly through fall and winter, so I’d love to see you again with your next soup/stock/chowder recipe.
Linked up at http://www.creativecookingcorner.com/green-salad-recipes-kale-seaweed-salad.
Linked up at Made By You Monday.