Minted Sweet Pea Soup
Kids who refuse to eat their peas will eat them if they are served like this! This delicately flavored soup is especially good during the warmer spring and summer months.
1 tablespoon extra-virgin olive oil
1 medium-sized Spanish onion, finely chopped
1 small leek, greens and white parts, finely chopped
2 cloves garlic, finely chopped
unrefined sea salt, to taste
2 cups frozen petite peas, thawed
1/4 cup organic mellow white miso paste (such as Miso Master brand) dissolved in 21/2 cups hot water (or 3 cups organic vegetable broth), divided
1 can (14.5 ounces) coconut milk
3 tablespoons fresh lemon juice
1 teaspoon dried thyme
1/2 cup chopped fresh mint
1. Heat the olive oil in a large saucepan over medium heat. Add the onion, leek, and garlic; saute for 7 to 8 minutes, or until the vegetables are soft. Season with salt to taste.
2. Add the green peas and 1 cup of the miso broth (or vegetable broth) to the saucepan with the onions and leeks. Simmer for 10 minutes. Remove the vegetables from the heat and set aside to cool.
3. Add the cooled vegetables, coconut milk, lemon juice, and thyme to a Blender, and process until smooth and creamy.
4. Pour all but 1/2 cup of the vegetable cream mixture back into the saucepan. Add the remaining miso broth (or vegetable broth) and simmer for 5 minutes.
5. Add the fresh mint to the Blender with the 1/2 cup of reserved vegetable cream mixture, and process until smooth and creamy. Pour the minted vegetable cream mixture into the saucepan, stir, and serve warm.