Vegetarian Green Pea and Mint Soup
- 1 cup of shelled green peas
- 1 red lentils
- 1 red onion
- 1 leek
- 1 shallot (raw), chopped
- 1 garlic clove, chopped
- 1 green onion, chopped
- 5 cup(s) vegetable stock with 1 vegetable bouillon cube (vegetable stock)
- 3 bay leaves
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- Pinch salt and pepper to taste
- 1 cup, almond milk
- 1 tablespoon butter
- 1 tablespoon, crème fraîche or fresh cream
- 1 squeeze lemon
- 1 sprig thyme
- 1 spring mint
- 1 sprig parsley
- Prep 25min
- Meal Time Lunch
- Serves 4
Bring vegetable stock to a boil. Add balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.
Chop leeks, onion, garlic, shallots, and potatoes.
Heat butter in a pan, and add garlic, leeks, shallots, and onion. Cook for about 2 minutes.
Add vegetable mixture from the pan to the boiling vegetable stock, red lentils.
Add green peas and continue cooking on low heat for 30 minutes.
Add a sprig of thyme and mint.
Remove the bay leaves from the soup.
Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender.
Add milk and cream to the mixture in the blender. Blend to desired consistency.
Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.
- Add soup to refrigerator for one to two hours
Remove soup from refrigerator and finish off with the final sprig of parsley (optional) and serve in a bowl.