Right now we can’t get enough of fresh green peas. We usually enjoy green peas raw straight out of the pod. Marek loves it and can eat a large bag in one go. That’s why I had to hide second bag I bought today to make this beautiful soup which I normally make with frozen peas through the rest of the year. The soup is very easy and doesn’t take very long. I prepared the peas in advance and made the soup after we got back from sailing evening and we all really enjoyed it.
There are numerous health benefits of sweet green pea. It’s a great source of fiber which is vital for healthy digestion but also lowers a blood cholesterol levels and maintain good heart health.Green peas are loaded with antioxidants and anti-inflammatory nutrients lowering risk of chronic health problems. Very high in protein but low in fat, makes peas good dietary choice for weight lost and weight maintenance.
I’d always recommend using fresh mint for this recipe. Mint compliments the peas and brings out strong taste of freshness. If you think this soup would be too sweet for your palate and don’t mind fresh yogurt, put a big dollop of yogurt or sour cream in a bowl of soup just before serving.
2 tbsp oil
4 shallots finely chopped
3 medium potato diced
2 garlic cloves finely chopped or crushed
900 g fresh pea in the pod or 300 g of frozen peas
850 ml of vegetable stock
1 handful of fresh mint chopped
big dollop of yogurt or sour cream
salt & pepper
Heat the oil over low heat in a saucepan, add the onion and garlic and let it cook for 2-3 minutes , add the potatoes and stock and bring to the boil. Cover and simmer for 15 minutes or until tender. Add the peas and simmer for 5 minutes. Mix in fresh mint and blend the soup with hand blender. Serve with a generous dollop of yogurt or sour cream. Enjoy.