Pea Soup with Mint

A Garden Fresh Delight

Pea with Mint ~ Super Soups

Many people aren't aware that green peas are loaded with antioxidants.

And anti-inflammatory nutrients.

These health-supportive nutrients are provided in a wide range of nutrient categories.

Antioxidant vitamins provided by these mini super vegetables include vitamin-C and vitamin-E.

And a good amount of the antioxidant mineral zinc is also found in this amazing food.

Yet another key anti-inflammatory nutrient needs to be added to this list.

That nutrient is omega-3 fat.

Recent research has shown.

They're also a reliable source of omega-3 fat in the form of alpha-linolenic acid (ALA).

In just one cup, you'll find about 30 milligrams of ALA.

As you're aware, summer soups are quick and easy, including this one.

Fresh summer peas and garden mint are a match made in heaven. Their combination in any recipe is delicious.

This soup is simple, quick and easy to make.

And if fresh green orbs aren't available this soup recipe works as well with the frozen variety.

Because the sugars within.

Quickly degrade into starches after they’re picked.

Fresh from the garden should be eaten immediately.

With a crusty bread and a plate of local cheeses, it makes a wonderfully light spring or summer dinner.

We've made this recipe several times and on the last occasion we added chunks of left-over ham.

This is a vibrantly-colored soup.

And we found the flavors blended exceedingly well together.

This particular soup is hearty and eats like a meal.

You'll be tempted to use a fork, but use a spoon.

You'll want to get every last drop!

Prep Time: 7 minutes

Cooking Time: 15 minutes

Chilling Time: 1 hour


1 Tbs. olive oil.

2 scallions, green parts only, cut into 4" lengths.

1 rib celery, trimmed and cut into 2" lengths.

1/2 med. onion, finely chopped.

3 c. low-sodium chicken or vegetable broth.

4 c. fresh or frozen and thawed peas + 4 pods for garnish.

1/3 c. fresh mint leaves + extra for garnish.

1/2 c. thick, non-fat yogurt.


1. Place oil in large pot over medium high heat.

Add scallions, celery, and onion and cook, stirring, until vegetables wilt, about 5 minutes.

2. Add broth and bring to a boil.

Add the little green guys and simmer 10 minutes.

3. Carefully transfer to bowl of food processor or blender (in batches, if necessary).

Add mint.

Season to taste with sea salt and fresh ground black pepper.

Puree until smooth.

Chill 1 hour.

Serve with dollop of yogurt in center, and garnish with mint leaves and pods.

Makes 4 Servings


Per Serving:

198 Calories,

13 g. Protein,

27 g. Carbohydrates,

5 g. Fat,

1 g. Saturated Fat,

1 mg. Cholesterol,

7 g. Fiber,

258 mg. Sodium.

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