Hearty Energy-Boosting Pea and Mint Soup (Plant-Based)

Everything about this soup is so English and I just love it. The peas are sweet, the mint earthy and the feelings warm. What is so great about this dish too is just how easy it is to make – there are only a handful of ingredients and they come together so perfectly that you don’t feel like anything is missing. One thing that may be slightly unusual is that I use potato in my soup – this is mainly to thicken it up a bit. You can also make it without potato, but you will have to practically double the amount of peas you use to get the same consistency.

I also like to add a bit of texture or crunch to my soups so I will often add “bacon” to this soup which is a popular combination – something about the sweet and salty coming together in a beautiful symphony. To make the bacon, I usually crumble up a bunch of tofu, add some soy sauce, hot sauce and liquid smoke and either bake or panfry until crispy. I then sprinkle this on top with a squeeze of lemon. Perfect.

And for more hearty, satisfying, and health-boosting soup recipes, also check out this Immune-Stimulating Easy Veggie and Bean Soup  and this Unexpectedly Flavorful Vegan Lentil Lemon Soup 

Hearty Energy-Boosting Pea and Mint Soup (Plant-Based)

vegan pea and mint soup (1)

For another 145 delicious vegan recipes, scientifically designed to help boost your health and strengthen your immune system during these trying times, Download The Complete Vegan Recipe Solution.

 

Ingredients:

  • 1 medium red onion, peeled and diced
  • 2 cloves of garlic, peeled and minced
  • 500g frozen peas
  • 1 medium potato (approx 315g), peeled and diced
  • 1 handful mint leaves (about 8g), roughly chopped
  • 1 litre vegetable stock
  • Salt and freshly ground pepper, to taste
  • Juice from half a lemon

Preparation:

  1. Cook the onion in a saucepan over a medium heat in a tablespoon or two of the vegetable stock and cook until the onion turns translucent (around 5-6 minutes).
  2. Add the garlic and cook for another 1-2 minutes, adding more stock if the pan starts to dry out.
  3. Add the potato and stock. Cover the saucepan with a lid and cook on a medium boil for 10-15 minutes until the potato is cooked through.
  4. Add the peas and mint and simmer for another 5 minutes with the lid on.
  5. Remove the soup from the heat and puree, add lemon and season with salt and pepper to taste.
  6. Enjoy!

For another 145 delicious vegan recipes, scientifically designed to help boost your health and strengthen your immune system during these trying times, Download The Complete Vegan Recipe Solution.

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