Pea and mint soup is a classic, refreshing dish, but adding spinach gives it an extra boost of nutrients and a vibrant green color. Try this delightful twist on a traditional favorite!
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 3 cups fresh or frozen peas
- 2 cups fresh spinach leaves
- 1/4 cup fresh mint leaves
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Lemon wedges for serving
Instructions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes.
- Add the vegetable broth and bring it to a boil. Stir in the peas and cook for about 5 minutes if using fresh peas, or 3 minutes if using frozen.
- Stir in the fresh spinach and cook until wilted, about 2 minutes. Remove the pot from heat and add the fresh mint leaves.
- Use an immersion blender to puree the soup until smooth. Alternatively, you can blend the soup in batches using a regular blender.
- Return the pot to the stove and season the soup with salt and pepper to taste. If desired, stir in the heavy cream for a richer texture. Heat through gently, but do not boil. Serve the soup hot, garnished with a lemon wedge for a bright, zesty finish.
