This minty Peas soup is easy to make, bursting with flavours and super healthy too. It is a win-win from every angle if you ask me!
It is back to being rainy and lovely in Bangalore. That means it is perfect weather for soup. We are turning to this Minty Peas Soup this evening.
Aren’t soups meal the best? Easy, comforting and nutritious. The interesting thing about this minty peas soup that it can be both a hot and cold soup. It’s perfect for those summer evenings or even winter nights.
Made with very few basic garden fresh or even frozen ingredients. The base of the soup is sauteed onion and garlic. Then comes the peas and a few mint leaves. Once it’s all cooked, puree the entire soup or a part of it, check for seasoning and finally garnish with some toasted melon seeds. It gives that perfect crunch element to the soup.
And those who said they are missing my COVID journal, today’s update is that I want PMS to be named as something else during lockdown. PMS doesn’t seem enough. It doesn’t seem to convey what the body and mind are going through. I could say more but I guess that is enough for today. And oh for those who don’t like the text before the recipe, I now have Jump to Recipe right at the start of the post. So next time someone cribs about the endless story we bloggers right, I will unleash my lockdown PMSy self on them.
For more peas recipes –
Minty Peas Soup: Delicious & Comforting
- 1 no onion
- 3-4 cloves garlic
- 1 cup Peas shelled or frozen
- 5-6 mint leaves
- Salt to taste
- 2 tsp olive oil
- 1 cup Veg stock (change as needed, depending on how thick you like your soup) Use water if you don't have stock. Or add a stock cube.
- 1 tbsp Melon seeds
- Toast the melon seeds and keep aside. Finely chop onions and garlic
- Heat oil in a pan. Add the onion and garlic and saute until fragrant. We are not looking to get any color on it.
- Add the peas, mint leaves and saute. Cover and let it cook in simmer. Season with salt and pepper
- Add a little bit of stock, to avoid burning. Once the peas are cooked, take off heat and let it cool down. Then puree the soup.
- Pour it back into the pan, add stock as to how thick or thin you want the soup to be. Finally, season the soup to taste
- Garnish with melon seeds and a little bit of olive oil on top.