October 30, 2015
A non-dairy soup that contains protein-rich vegetable. You can use any varieties of frozen or fresh peas such as green, English, snow, and snap peas.
1In a large saucepan, sauté onion and leeks with 1 tablespoon of olive oil over medium heat for 5 minutes or until tender.
2Stir in minced garlic. Cook for 1 minute.
3Add vegetable stock. Bring to boil.
4Add green peas and cook over medium heat for 3 minutes.
5Remove from the heat. Add parsley and mint leaves into the peas mixture. Cool mixture at room temperature for 10 minutes.
6Puree the pea soup mixture in a blender or using immersion/stick blender. Blend until smooth.
7Season with salt and pepper to taste.
8OPTIONAL: Reheat the pureed soup for 3-5 minutes to thicken the consistency.