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PEA AND MINT SOUP 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach

Quick and easy Springtime favorites include pea and mint soup for it’s vibrant color, delicious flavor and it’s nutritional overload. Pea soup, which can be served hot or cold, is a nutritional powerhouse stocked with calcium, potassium, and Vitamin A as well as fiber, protein and micro-nutrients. Coupled with the digestive powers of mint, the benefits of pea soup are plenty. Weight management, the prevention of stomach cancer, anti-aging, a strong immune system and high energy are among the top benefits.

Prep time 15 minutes
Servings 6

3 tablespoons coconut oil
1 medium onion, chopped
4 cups low-sodium vegetable broth, divided
6 cups shelled fresh peas (from about 6 pounds pods) or frozen peas, thawed
1/4 cup fresh flat-leaf parsley leaves (optional)
1/4 cup fresh mint leaves
Kosher salt, freshly ground pepper
2 tablespoons heavy cream or water (optional)
Chopped fresh chives (for serving)

1. Melt coconut oil in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 2 cups broth and bring to a boil.
2. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.
3. Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper.
4. You can serve this soup warm or cold topped with chives, and top with a spoon of crème fraiche!


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