• Spring Pea & Mint Soup •

🌿Ayurvedic Insights:

Peas are astringent and excellent for reducing kapha. Due to the pungent onions, leeks, scallions, garlic, and black pepper, vata types may prefer this soup at lunch, when digestion is strong. 

🌿Serves 4

  • 1 ½ cups chopped cleaned leeks

  • ½ cups chopped fennel

  • ½ chopped scallions (green and white parts)

  • 3 tablespoons extra-virgin olive oil

  • 1 teaspoon finely chopped garlic

  • 5 cups frozen peas

  • 3 cups veggie stock

  • ½ cup thinly sliced spinach 

  • ¼ cup chopped fresh mint

  • ¾ teaspoon fine sea salt

  • ¼ teaspoon freshly ground pepper

  • 1 ½ teaspoons fresh lemon juice


🌿Directions:

  1. Heat medium soup pot over medium-low heat for 2 minutes. Put in leeks, fennel, scallions, and oil and shake the pot to coat the veggies. Cover and cook gently until the veggies are translucent.

  2. Uncover, raise the heat to medium, and cook until the veggies are lightly browned, 3 to 5 minutes more. Stir in the garlic and cook for 1 minute.

  3. Add 4 cups of the peas and the stock, scrapping the pot at the bottom to loosen any browned bits. Bring to a boil over high heat, then reduce the heat to low and simmer just until the peas are heated through but still bright green, about 3 minutes. 

  4. Puree the soup with an immersion blender or in an upright blender. If using blender, avoid a blowout by cooling the soup slightly and partially removing the center lid of the blender. Puree the soup until it is super smooth. 

  5. Pour the soup back into the pot (if you used and upright blender) and stir in the remaining 1 cup peas, spinach, mint, salt, pepper, and lemon juice. Heat through and serve.