It is well and truly winter here and I am not ashamed to say that I have basically been living off soup for the past month. I have been making a variation of this green pea and mint soup almost every week, using whatever green vegetables I have in the fridge to keep things interesting. Any sane person would probably be getting sick of it by now, but not me.
I have mentioned once or twice before how much I love peas and mint, so the idea of a green pea and mint soup was enough to make my mouth water. I saw a similar recipe to this online somewhere for a fresh pea and bacon soup, but I wanted to make a vegetarian version. If you’re not vegetarian and feel like changing things up then feel free to add some bacon at the start with the onion.
For my vegetarian friends, I was thinking about trying coconut bacon for this recipe but I haven’t quite gotten around to making it. Have any of you tried coconut bacon? And do you think it would work in a soup?
I tend to make this amazingly nutritious and filling soup by throwing in any green vegetable that is sitting in my fridge. If you have got an onion, a bag of frozen peas and some stock then you are good to go, but I like to add broccoli, brussel sprouts and spinach to bulk it up a bit and add some extra nutrients.
- 1 leek, white part only, roughly chopped
- 1 small onion, halved
- 4 garlic cloves, peeled
- 1 broccoli head, roughly chopped
- 100g brussel sprouts
- 1 zucchini, roughly chopped
- 750g vegetable stock (3 cups)
- 300g frozen peas
- 1 large handful of spinach
- 1 bunch mint
- 2 tablespoons coconut oil
- Place the leek, onion and garlic in the thermomix bowl and chop 5 seconds, speed 5
- Add coconut oil and cook for 3 minutes / 100ºC / speed 1
- Add the broccoli, brussel sprouts and zucchini and cook for a further 3 minutes / 100ºC / speed 1
- Add the stock and cook for 20 minutes / 100ºC / speed 2
- Add the frozen peas and cook for another 2 minutes / 100ºC / speed 2
- Add the spinach and mint and puree for 1 minute, gradually increasing the speed up to 10.