#181 The Case of Minted Pea Soup

Welcome the colour and flavour of summer!

Or spring—took me a while to recognize that asparagus soup needs mint too. Now I make Minted Asparagus Soup using this exact recipe, subbing in asparagus for the peas and snow peas and simmering until tender-crisp before puréeing.

1/4 cup chopped onion
2 teaspoons olive oil
1 potato, chopped
4 cups water
2 rounded teaspoons (for 2 cups) vegetable bouillon powder
1 cup fresh or frozen peas
2 cups snow peas
1/2 cup fresh mint leaves
salt
pepper
fresh chives (optional)

Sauté the onion in the olive oil for 2 min.

Add the potato, water and vegetable bouillon powder, and simmer covered for 15 min. or until the potato is tender.

Add the peas and snow peas, and bring back to a boil.

Stir in the mint leaves.

Purée.

Season to taste with salt and pepper.

I serve my bowls of soup topped with chopped, fresh chives.

Serves 4.

♥ Becki

Comments

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Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

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