Mint Pea Soup

Mint pea soup

What I like about this soup is that it’s good any season, and I am one for seasonal food. The addition of mint just deepens the flavor of the peas. This soup is made with veggie stock, so vegetarian friendly. And if you leave out the heavy cream/sour cream dollop out at the end, it’s vegan as well. Pairs great with a salad, chunk of crusty bread, or a grilled cheese sandwich.

2 T butter

¾ white onion, chopped

1 T garlic minced

1 ½ bags frozen peas

2 1/12- 3 cups vegetable stock (add water if you need to thin it out)

2 sprigs of mint

½ T sour or heavy cream

Heat butter in a heavy soup pot and let melt. Add onions and garlic and cook until brown and soft, about 5 minutes

Add peas and cook for 2 minutes

Add vegetable stock and mint, and let cook at a simmer for up to 30 minutes, or until peas are cooked through

Salt and pepper to taste

Add a dollop of cream for flavor

Can be kept in the fridge covered for one week or in freezer proof containers in the freezer for six months