Soups · Spring
Spring Pea and Mint Soup
A fresh plant-based dish with seasonal spring ingredients.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Wash, peel where needed and cut the vegetables into evenly sized pieces.
- Soften the onion or leek in a little water or oil for 3–4 minutes, then add the remaining vegetables.
- Pour in the stock and simmer for 15–25 minutes until tender; add legumes already cooked.
- Blend partly or completely for a creamier soup; stir in plant milk when listed and season to taste.
- Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Cut vegetables into similarly sized pieces so they soften evenly rather than leaving hard chunks in the soup.
- Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes.
- If too thick, stir in a little hot water. If too thin, simmer gently uncovered for a few minutes. Adjust the liquid gradually.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.