This delicious pea soup is light, vibrant and bursting with green goodness. Plus, it’s a snap to whip up in no time at all, making it a perfect weeknight dinner.
Fresh Pea Soup with Mint
1 tbsp extra virgin olive oil
2 leeks, white and light green parts, chopped
1 yellow onion, chopped
4 cups organic low-sodium veggie stock, or 4 cups water with 4 tsp Seitenbacher veggie broth powder
2 packages frozen organic peas
2/3 cup chopped fresh mint leaves, loosely packed
1 tsp kosher salt
1 tsp freshly ground black pepper
1/2 cup cashew cream
Heat the oil in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the veggie broth, increase the heat to high, and bring to a boil. Add the peas and cook for about 3 minutes, until the peas are tender. Remove from heat, and add the mint, salt, and pepper.
Puree the soup in a high speed blender or immersion blender. Top with cashew cream and a sprig of mint. Enjoy!
*To make cashew cream, soak 1/2 cup raw cashews in water overnight (or soak in boiling hot water while you’re making your soup, if in a pinch). Drain and rinse with cold water. Add to high speed blender and cover by about an inch with fresh, cold water. The less water you use, the creamier your cashew cream will be. Blend on high until completely smooth. If your blender isn’t strong enough to completely liquify the cashews, strain cream through a cheese or nut milk cloth. Refrigerate.