Vegan Pea and Mint Soup
Soup Lovers
Hello to everyone who is soup lover or just is curious to try another easy but super yummy vegan recipe. As I’ve mentioned so many times, I am definitely a soup lover and my biggest inspiration was my grandmothers who have taught me how to make different soups since I was a child.
My memory is full of absolutely delicious recipes, so many variations and combinations of flavour. No matter what season we always had stunning soups and classic recipes by the executive head chefs (hahaha) which is true! because both grandmothers were brilliantly skilled chefs within their own homes, as I’ve definitely mentioned previously a few times. So today I am really happy to announce a yummy and very easy to make Vegan Pea and Mint Soup.
This recipe I’ve used so many times in different pubs, restaurants, and as a private chef for my clients. I am more than happy to say I’ve received many compliments from customers on this soup, which always made me smile and kept me motivated.
Also, I can say this Vegan Pea and Mint Soup is particularly nice in this wintery time as well, very warming yet refreshing. This recipe is for 2 – 4 people, depending on how big soup bowls you have and as you know again it’s easy to make it like https://greenrabbitkitchen.com/vegan-sweet-potato-coconut-milk-soup/
I will appreciate your feedback on this dish
Ingredients:
2 – 3 cloves of garlic
2 small onion
1 good-sized potato (250g)
800g of frozen organic peas or fresh
20g of fresh mint (if you like a strong flavour of mint add more)
vegetable stock and 1 litre of water
salt and pepper
truffle oil
organic vegan bread for croutons
cooking oil
: Easy To Make It
: Friendly for Your Vegan Fitness Diet
: Healthy Benefits and Family Meal
: Gluten and Dairy Free
Put oil in your nice big soup pot and when the oil is warm add the crushed garlic and chopped onion and stir for around 5-7 min. Then add the already peeled and chopped potato and stir for another 6 min before adding the peas and a little bit more oil and mixing it. After about 4 min add the water with vegetable stock and cook till it’s boiling, and everything is soft. Between cooking, dice the bread and pan fry it or toast it in the oven to make your croutons, make sure you add some salt and pepper, remember to watch carefully so that they don’t burn! When all the ingredients in the soup are soft add the fresh mint leaves and use a kitchen blender or mixer to blend it all to a soup-like consistency. To serve to use your soup bowls and top with croutons and just a few drops of truffle oil.
Ingredients
Instructions
