Soup doesn’t have to be only for cold months. Our take on pea soup includes refreshing mint and subtly sweet peas all blended into a detoxifying puree to keep you feeling light during warmer months. Plus, thanks to the help of your blender, you can whip up this summer soup in less than twenty minutes for a quick weekday meal that will provide loads of nutrients. You can eat this soup hot or chilled!

A CHILL SUMMER SOUP FOR HOT DAYS

Ingredients:

2 leeks

3 cups frozen peas

2 cups spinach

1 yellow onion

1-2 cloves garlic

1/4 cup fresh parsley

1/4 cup fresh mint

1/4 cup olive oil

32 ounces vegetable broth or chicken broth

salt and pepper to taste

Optional: chives and full-fat canned coconut cream for topping

Directions:

Prepare vegetables. Slice leeks. Chop onions. Mince garlic. Remove stems from mint and parsley leaves. Slice chives if using.

Add olive oil to a large soup pot over medium heat. Add leeks, onions, salt, and pepper. Cook, occasionally stirring for 5-6 minutes. The leeks and onions should be softened and fragrant.

Add garlic, peas, and spinach. Cook it for 2 minutes.

Pour over broth and turn heat to high. When the broth is boiling, lower the heat to a simmer and cook soup for 5 minutes.

Add mint, parsley, and soup to a blender (you may need to add the hot soup in batches, depending on the size of your blender). Blend until creamy and smooth, then add salt and pepper as needed.

Serve this summer soup with a swirl of coconut cream and chives. This soup is delicious hot or cold.

Recipe and photography by Kaitlyn Noble

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