St. Patty’s Style Vegetable Soup

I have been on a soup kick lately, so when I saw the idea for an Irish-flag inspired carrot and pea soup, I was all over it for St. Patty’s! It looks pretty, tastes amazing, and is SO healthy! I hope you guys enjoy!

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
Kosher Salt & Freshly ground black pepper
double cream to serve, if desired

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.

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.

Ingredients for the carrot soup
3 Tbsp. olive oil
3 small medium yellow onions, diced
3 cloves garlic, minced
2 inches, fresh ginger, minced
1 1/2 lbs chopped peeled carrots
4 cups vegetable stock
1/2 cup freshly squeezed orange juice
1 Tbsp. sugar
kosher salt & pepper to taste

heat the olive oil in a saucepan over medium high heat. Add the onions, minced garlic, ginger and carrots and stir until softened, and fragrant, 5-10 minutes. Pour in vegetable stock, cover and simmer for 35-40 minutes, until the carrots are soft. Add the orange juice, pepper and salt to the pan, then transfer the mixture to a blender, and blend until smooth. =

To serve:
Pour one soup into half the bowl, and the other soup into the other half. Garnish with olive oil, freshly round back pepper, mint, or pistachios. Serve with Irish Soda bread. 

souper3 souper2 souper1soupque<3 Sarah xoxo