Chilled Vegetarian Green Pea and Mint Soup
Ingredients
- 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
Carolyn Moncel
Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.
- Prep 25min
- Cook35min
- Meal Time Lunch
- Serves 4
Instructions
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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.
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Chop leeks, onion, garlic, shallots, and potatoes.
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Heat butter in a pan, and add garlic, leeks, shallots, and onion. Cook for about 2 minutes.
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Add vegetable mixture from the pan to the boiling vegetable stock, red lentils.
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Add green peas and continue cooking on low heat for 30 minutes.
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Add a sprig of thyme and mint.
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Remove the bay leaves from the soup.
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Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender.
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Add milk and cream to the mixture in the blender. Blend to desired consistency.
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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
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Remove soup from refrigerator and finish off with the final sprig of parsley (optional) and serve in a bowl.
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