Easy Vegan Pean and Mint Soup Recipe
This is a quick homemade vegetable soup recipe. It's a creamy, satisfying and vibrant coloured soup that's a real pleasure to eat at lunch or as a light evening meal.
Servings: 4
Equipment
- stick blender
- saucepan
Ingredients
- 1 onion brown, finely chopped
- 1 tablespoon olive oil
- 2 garlic cloves finely diced
- 3 1/2 cups leeks washed and finely sliced
- 2 1/2 cups potatoes finely diced
- 3 1/2 cups peas frozen, slightly defrosted
- 4 cups vegetable stock
- a couple of mint sprigs about 6 sprigs
Instructions
- Prepare the mint by washing over the leaves. Strip the leaves of the stalks and discard any really tough stalks.
- Peel and finely chop the onion, leeks and the garlic. Heat the oil in a fairly large saucepan.
- Add the onion, finely chopped leeks and garlic to the pan and stir fry for a minute or two.
- Add the chopped potato. The soup will cook more quickly if it has been diced quite small.
- Add the stock and cook on the hob for about 15 to 20 minutes or until the potatoes are cooked through.
- Put a portion of some of the peas to one side (to add back in once the soup has been blended for texture) and add the rest to the saucepan. Add in the fresh mint leaves. Stir and bring back to the boil.
- Turn it down to a simmer and cook for a further 5 minutes.
- Blend the soup with the stick blender or blend in batches in a blender. Check the seasoning and add salt and pepper if needed.
- Allow the soup to stand for a it a minute or so, for the peas to heat through and then serve your soup. Enjoy!
Notes
Nutritional Information is computer generated and is intended as a guideline only.
Serving Suggestions:
- Add Baked Garlic Croutons. These are really good when it comes to adding a little flavour and a good amount of crunch. Baked croutons are really simple to make and because they’re baked in the oven, the kitchen doesn’t have that frying smell left hanging around. By the way, try adding a few chilli pepper flakes to them. These are quite delicious with this soup.
- Fresh crusty bread? Few things are better than freshly baked bread.
- Sprinkle some of your favourite (vegan) grated cheese on top and let it melt into the hot soup.
- Make it special by swirling a little vegan sour cream or plain plant-based yoghurt (oat yoghurt is nice) on the top. This makes a lovely colour contrast to the vibrant green of the Pea soup itself.
- Sprinkle a few extra chopped herbs such as mint or chives on the top. Looks pretty and tastes pretty good too.
Storing Vegan Pea and Mint Soup
Refrigerate
This soup will last for up to 3 days if stored in the refrigerator. To reheat it, simply warm it through in a pan or in the microwave until piping hot. If you need to thin it down a little, add a splash of water and stir.Freeze
If you wish to freeze this soup to eat later, it is good to know that it will last for up to 6 months in suitable sealed containers in the freezer. To eat, defrost thoroughly before heating it through on the hob until it is piping hot. Stir the soup whilst heating it, to prevent it from catching on the bottom of the saucepan. Serve in your favourite way and enjoy! Did you make this? Mention @thesimplerkitchen or tag #thesimplerkitchen!
Nutrition
Serving: 1bowl | Calories: 194kcal | Carbohydrates: 32g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 496mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2269IU | Vitamin C: 63mg | Calcium: 87mg | Iron: 4mg