When I realized green peas are very much tolerated by my digestive tract I was very excited, but still wanted to make sure that I help my tummy feel as good as possible, so I created a recipe that is easier to digest because of the pureed texture, and features all the sweet taste and goodness of green peas. It just tastes like late spring, and sunny days, but can easily warm up your insides on a cold wintry evening. This is a very easy recipe, but it is bursting with flavour, the mint really adds a lovely touch, you can also add any herbs that you like. Sage works exceptionally well and so does basil, and you can add multiple herbs. I picked mint because it pairs really well with peas; it is a digestive aid, and I just adore the taste but find it’s not used as often as other herbs.

Green pea and mint soup

5 from 1 vote

Print Recipe

Course Soup

Ingredients

2 stalks leeks
2 cups green peas
1 bunch mint
2-3 cups water or stock depending on how thick you like your soup
2 tbsp olive oil
1 teaspoon salt
1 pinch lemon rind for serving

Notes

Cut leaks and place in colander, run under cold water making sure they are rinsed very well and free or sand and dirt. Leeks can be full of it! Warm up oil in a soup pot and add leeks. Sauté leeks for a few minutes, until translucent and starting to caramelize, but stir often to prevent burning. Once the leeks are soft add the peas and mint along with salt and stir well. Cover with liquid of choice and simmer about 35-40 minutes, until peas are very soft. Use a blender or an immersion blender to puree the soup until smooth. Serve with a touch of lemon rind on top. Enjoy!

Keyword Vegan

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