Thursday, September 13, 2012

Chilled Minted Pea Soup

I shared this recipe in my newsletter last month; however, this soup is so tasty that I wanted to make sure that all my readers could try it out! This recipe is wonderful served chilled but I have a hunch that it would be equally delicious served hot.

Most of us don’t think of peas as an exotic food – but the nutrient composition should convince us otherwise. Peas contain a rare phytonutrient called coumestrol. This polyphenol has been shown to lower the risk of stomach cancer while providing us with anti-inflammatory and antioxidant benefits. Green peas also belong to a category of crops called “nitrogen fixing” crops. With the help of the bacteria in the soil, peas and other legumes can take nitrogen gas from the air and convert into more usable forms. The fact that this crop is environmentally friendly, nutritious, and delicious makes it a winner in my eyes!

2 ½ cups of sweet or English peas (fresh or frozen will work)
2 ½ cups of organic vegetable stock
1 cup of mint leaves (plus a few extra leaves for garnishing)
4-5 green onions, thinly sliced
1 cup of plain Greek yogurt
2 tablespoons of Ghee (clarified butter) or EVOO
¼ teaspoon of cayenne pepper
Sea salt

Heat the Ghee, or EVOO, in a large saucepan over medium heat. Add the green onion and sauté for 3-5 minutes.

Next add the mint and peas and cook for an additional 5 minutes. Add the stock to the saucepan and bring to a low boil for 10 minutes. Add cayenne pepper and salt to taste.

Puree the mixture using a high-speed blender, immersion blender or food processor until smooth. Transfer to a large bowl and allow to come to room temperature or place in the fridge.

Once the soup is cool, add the Greek yogurt and stir until well mixed. Serve chilled with a fresh mint leaf on top. Enjoy!

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