Growing up, I think I was the only kid who actually liked green peas. I not only liked them, but secretly loved them! Says a lot about me, huh? Well now my son also shares the same love for the humble green pea as well. So I guess we’re now just two peas in a pod? Okay, I’m stopping now ☺.

Anyway, green peas are very healthy & nutritious being a good source of Vitamin A, Vitamin K and dietary fiber. In fact, eating a diet rich in green peas is thought to lower the risk of cancer. Green peas are also full of antioxidants and thought to have both anti-inflammatory and heart healthy benefits.

Fresh green peas are a wonderful symbol of spring’s arrival and bounty. My Fresh & Minty Green Pea Soup is a wonderful way to usher in the springtime. If fresh green peas are just not available, frozen green peas are convenient and easily available all year around – so go ahead and use them. Just note that fresh peas will take longer to cook.


FRESH & MINTY GREEN PEA SOUP

Ingredients:

4-5 cups of fresh green peas (frozen is fine, but thaw before use)
2-3 large shallots, finely diced (or you can use a medium onion)
2 garlic cloves garlic, finely minced
1” piece of ginger, peeled & finely minced
1-2 fresh small green Thai chilies, to taste
pinch of ground cumin powder
salt & pepper, to taste
2½ cups good quality vegetable stock
½ cup thick coconut milk (or you can use half/half)
½ cup fresh mint leaves, finely chopped
pinch of freshly grated nutmeg
1 tbsp butter or oil (olive, vegetable or canola)
fresh chives, finely chopped for garnish
toasted croutons for garnish

METHOD:

In a large soup pot on medium high heat, add the butter and the shallots. Sauté the shallot until they are translucent and then add the garlic along with the ginger and green chilies. Season with the ground cumin powder, salt & pepper. Let cook for just a minute or so and then add the vegetable stock. Bring the vegetable stock to a gentle boil and then add in the green peas. Then reduce the heat to low and let cook for about 5-6 minutes or so. If you are using frozen peas, they need only a few minutes to warm through. Next, add the coconut milk and the mint leaves. Mix well and then turn off the heat completely and allow to cool slightly.

Then using a blender or food processor (an immersion blender works best), puree the green peas soup until your desired consistency is reached. Taste and adjust any seasonings if needed. If you are using a regular blender or food processor, carefully pour the soup back into the soup pot and reheat gently before serving.
Garnish with the chives and croutons before serve.


VARIATIONS:

I sometimes serve this green pea soup in larger shot glasses topped with 1 tbsp or so of jumbo lump crabmeat for pure decadence.

You could also add some chopped cilantro leaves or basil leaves if you like. Also, garlic croutons work really well or even a few pieces of fried paneer on top is delicious.

Instead of coconut milk, you can add some yogurt or buttermilk for a healthier version with a tangy kick.



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