mint pea soup
2 large organic carrots
2 stalks of organic celery
2 medium onions
2 cloves of garlic
Olive oil
1 quart organic vegetable broth
5 1/2 cup frozen peas
Small bunch of fresh mint,
leaves removed
Sea salt and fresh ground
pepper
Peel
and roughly slice the carrots and celery. Peel and chop the onions. Peel and
slice the garlic. Place the carrots, celery, onions and garlic in a large soup
pot with a little olive oil. Sauté for the vegetables for about 10-15 minutes
until the carrots are soft, but have not lost their shape. Add the broth and
peas and let simmer on low heat for about another 15 minutes.
Once
the peas have softened, removed the pot from the heat and add the mint leaves. Using
a blender or liquidizer, pulse the soup until it’s smooth.
Serve
hot with a loaf of homemade whole wheat bread.
*Note:
We like our soup with a little extra texture so we only blend it until slightly
chunky, but it can also be blended to the consistency of bisque. Blend to your preference.
