Mint, Pea & New Potato Soup

Spring is finally here in Mattawa! Hooray! It’s sunny and warm and bright, and life is good! This time of year always gets me excited to make fresh, healthy, delicious, seasonal recipes… which is a nice change up from those heavy, winter comfort classics, that always make me gain a pound… or ten! :-/ We have lots of exciting trips and adventures planned, which inspire me to get into my best shape, but more than that, i’m just excited to FEEL good, and get tons of fruit and vegetables into my diet in the most delicious way possible! So, stay posted for those yummy spring time recipes ahead.

Until then, here is one of my new favorite soups of all time… I can’t believe it’s so healthy, because it really is SUPER good! Yesterday I made a delicious thai green curry, and had a LOT of new potatoes left, then today as I was making this classic mint & pea soup, I felt as if those new potatoes would be the certain je n’ais sais quois that the soup lacked! My Mum always used to pair peas, mint and new potatoes in a roast lamb dinner– and so i’m pretty sure those three ingredients were just made for each other! I LOVE this soup, and of course, I hope you do too!

Ingredients: {recipe adapted from mynewroots}
3 medium onions, diced
3 cloves garlic, minced
3 Tbsp. oilve oil
2 pound bag frozen peas {Or 6 cups fresh}
5 cups vegetable stock
3/4 cup packed fresh mint leaves
1 Tbsp sugar
juice of 1 lemon
1 small bag new potatoes, {baby yellows} boiled and chopped small
Kosher Salt & Freshly ground black pepper
double cream to serve, if desired

Directions:
Heat the olive oil in a large saucepan over medium-high heat. Add the onions and garlic and stir until fragrant and softened, 5-6 minutes. Add peas and vegetable stock and cook for an additional 5-6 minutes, until the peas are cooked through, but not mushy. Add the mint, sugar, lemon juice, pepper and plenty of kosher salt to taste. If you want a creamy, smooth soup–add the cooked new potatoes at this point.

Ladle the soup into a blender, and blend until creamy and smooth. Stir in the chopped, cooked new potatoes and additional peas to the soup for a chunkier soup, or to use as garnish along with some fresh mint leaves, creme fraiche, or freshly ground black pepper.

ps3284e87ps0329 ps2 ps32848e2ps32894eps932 ps320Bon a petit pois! ;-)

<3 Sarah xoxo

Pea. S. Ha! I can’t help myself ;-) This GREEN dish would be the perfect thing to serve for St. Patty’s next week!