Minty Pea Soup with White Beans
A match made in heaven, mint and peas come together to make this bright and refreshing soup. A dollop of dairy-free yogurt adds creamy body and white beans give an extra infusion of hearty protein. If fresh peas are in season, use them here as a celebration of spring. (Photo source: Jared Kent)
| Yield: 4 servings | Time: 30 minutes |
Ingredients
3 tablespoons olive oil
1 small white onion, finely diced
4 cloves garlic, thinly sliced
1 pound frozen peas (or fresh)
2 cups vegetable stock or water
1 cup fresh mint (or 2 bunches)
½ cup dairy-free yogurt
zest of 1 lemon
1 15.5-ounce can cannellini beans, drained (or any other white bean)
1 cup fresh sugar snap or snow peas, thinly sliced at a medium bias (optional)
salt and pepper to taste
Preparation
In a large pot, heat the olive oil over medium-high heat. Add the onions and garlic and sauté, stirring occasionally, for 3-4 minutes, just until the onions become translucent.
Add the peas to the pot and sauté for two more minutes. Pour the vegetable stock into the pot and bring to a boil. Once it reaches a boil, remove from heat and transfer the contents of the pot to a blender.
Add the mint, lemon zest, and yogurt to the blender and blend until smooth.
Return the blended soup to the pot and stir in the white beans. Bring the soup to a low simmer and cook, uncovered, for 5 minutes, stirring occasionally.
At the last minute, add the fresh peas into the soup and season to taste with salt and pepper. Serve warm and garnish with a drizzle of olive oil.
Zero-waste tips
• Blend the stems of the mint right into the soup—no need to toss them.
• Save the paper from the onion to make a delicious homemade vegetable stock.
• When shopping for produce, bring a reusable mesh produce bag to avoid using plastic bags.