Winters are the only times I actually enjoy eating soup. I think it is very hot through the rest of the year to able to actually enjoy soup. I had this combination a pea and mint soup for the first time at The Westin, Pune where I was just a tad hungry and a soup seemed like the perfect option. It was a rich, creamy soup and I loved the combination and of mint and peas. Since neither my mom nor I enjoy soup that much, I never looked up the recipe.
Fast forward a few months and winter is finally here! The season for hot soups, chocolate and cocoa! I was going to make whole wheat pizzas for dinner and needed an accompaniment. I could either make a salad or a soup. I decided to go with soup and remembered the pea and mint soup I had. I was lazy. I didn’t really want to look through the recipe books in hand so I decided to Google for the recipe. A lot of the recipes I went through had cream or butter or sour cream and I really wanted something healthy and simple since the cheese on the pizza was going to make me feel guilty enough. I found this recipe which seemed just perfect for me! I decided to omit the sour cream to have a vegan and super healthy soup. In India, we do not get pre packaged vegetable stock and I absolutely refuse to use the Maggi stock cubes considering how much sodium they have! Vegetable stock makes the process a little longer but its worth it.
Pea and Mint Soup
Adapted from here
1 tablespoon olive oil
2 small onions, finely chopped
3-4 cloves of garlic, chopped
4 cups vegetable stock (recipe below)
1/3rd cup mint leaves
400 grams frozen peas or fresh peas
salt and pepper to taste
Heat the olive oil in a saucepan over medium heat.
Once the oil is hot, add the garlic and cook until fragrant.
Next, add the chopped onions and cook until they turn transparent and soft, about 6 minutes on a medium low heat. We do not want to caramelize the onions and just want to reduce their bite.
Once the onions are cooked, add 4 cups of the vegetable stock to the onion-garlic mix and allow the stock to come a boil.
As soon as the stock comes to a rolling boil, add the frozen or fresh peas and the mint and cook for 8 minutes for frozen peas and about 5 minutes for fresh peas. Cook until the peas are done.
Allow the mix to cool before putting in the blender in small batches.
After you have reached a smooth consistency of the pea-mint mixture, put it back on the stove and allow to warm up. At this stage, season it with salt and pepper.
Ladle into soup bowls and you are ready to serve this warm, thick winter soup!
This soup is quite thick and if you would like it thinner, add 1/2 cup of vegetable stock more.
Add the salt and pepper only once you have blended the soup to avoid over salting.
For 5 cups
6 1/2 cups of water
2 medium-sized onions, peeled and cut into half
4-5 cloves garlic, peeled
3 tomatoes, cut into thick chunks
1 piece of carrot
7-8 French Beans
1/2 teaspoon mixed herbs like oregano, rosemary, thyme, mint
a pinch of salt
Add the 6 cups of water in a large saucepan and allow to simmer.
Once the water has begun to simmer, add all the vegetables in the water, with a pinch of salt and the herbs, and allow to boil for at least 30 minutes.
Once the stock has boiled and cooled, drain the vegetables and use the liquid in soups and gravies.
You can also add other vegetables that you may have in hand like celery, capsicum, potatoes and add whatever herbs you enjoy.
This is a very basic stock recipe and you can make it with a lot of variations. Mix and match and find the stock recipe that works best for you!
Perfect soup to share with people and it might seem like it’s very difficult to make when you taste it but it could not be simpler!