Thursday, March 21st
2015-07-30 13.36.44

Minted Pea Soup- pictured here garnished with plain yogurt

Download/Print Recipe Here

This healthy soup is especially nice when garnished with some aged cheddar, pesto or Parmesan cheese!

Serves 4-6

Peas are an under-appreciated and nutritious food! High in protein and anti-oxidants, they pack a punch in both the flavour and nutrition departments!

Use them fresh in the summer or from frozen any other time.



2 Tbsp Healthy oil for medium to high heat cooking (my favourites are high-oleic sunflower oil, coconut oil, avocado oil or camelina oil) Stock or water, to just cover. Start with 1 liter and add more if needed after blending.
1 medium white or yellow onion, diced  

1 cup of peas (fresh or frozen)

2 large starchy (russet or table) potatoes, (or try sweet potatoes for a lower GI food) Chopped into 1”cubes (I leave the peels on)
2 sprigs of fresh thyme or 1/2 tsp dried thyme 1/3 cup loosely packed mint leaves
2 cloves garlic, minced or grated Optional nutrition booster: 1 cup or more of spinach or your favourite cooking green
2 pinches of sea salt


  • Cook potatoes, thyme, garlic and onion in oil over medium heat, stirring occasionally until onions are translucent.

  • Add the salt and stock or water and bring to a simmer.

  • When potatoes are totally cooked (about 15 minutes), add green peas and mint as well as (optional) other cooking greens. Stir and take the soup off of the heat right away (unless you are using collard greens, then cook them out until tender.)

  • Season the soup with salt and/ or miso

  • Cool and blend until smooth (or use a hand-blender to puree while hot)

  • Heat some soup up, taste again for seasoning and garnish with mint leaves, drizzle with plain yogurt for a creamier soup

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