Though I’m currently in a warm place (Florida), I definitely understand the need for cozy, nourishing soups in the winter. I grew up in Pennsylvania and have also lived in Colorado, so I understand that feeling of being cold to the bone.
This warm minty pea soup is so easy to make, and is packed with so many awesome nutrients. Peas are low in fat and packed with protein (4 grams per 1/2 cup) and fiber (also 4 grams per 1/2 cup). They also have strong anti-inflammatory properties and contain so many vitamins and minerals. Mint promotes digestion and helps sooth the stomach, especially if you are experiencing indigestion or inflammation. Parsley is the ingredient that really provides a punch here, especially if you suffer from rheumatoid arthritis like I do (or other types of arthritis). It helps strengthen the immune system, but also has strong anti-inflammatory properties. Parsley is believed to speed up the process of uric acid removal, which has been linked to arthritis symptoms.
This soup is so creamy and can be ready in under 20 minutes. Enjoy!
- 1 small yellow onion (or 1/2 a large onion), finely chopped
- 2-3 garlic cloves, chopped
- 3 tbsp. vegetable broth for sauteing, or if not oil free, 1 tbsp. of avocado oil
- 1 cup vegetable broth
- 2 1/2 cup cooked green peas (not frozen)
- Handful of chopped parsley
- Handful of chopped mint
Sauté onion with chopped garlic cloves and a few tablespoons of vegetable broth (or 1tbsp. avocado oil) in a saucepan for a few minutes. Once onions are translucent, add in cup of vegetable broth and green peas.
Stir and bring to a light boil, then turn down and allow to simmer for about five minutes. Remove from heat. Add a handful of chopped parsley and a handful of chopped mint.
Add to blender and blend until smooth (or use immersion blender). Salt & pepper to taste. Add additional peas and parsley to top for serving, if desired.