Kim’s Green Pea and Mint Soup
- 2 tablespoons Mazola® Corn Oil
- 2 cups diced onion
- 4 large garlic cloves, minced
- ¾ cup peeled and chopped carrot
- 1 cup chopped celery
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- 6 cups vegetable stock or broth, divided*
- 2 bags (16 oz. each) frozen green peas (about 7 cups)
- 1 heaping cup packed mint leaves
- 5 to 6 teaspoons lemon juice
- ½ teaspoon finely minced lemon zest
- Light sour cream or plain yogurt, lemon zest and mint leaves for garnish if desired
In a 5 qt. pan or Dutch oven over medium heat, heat corn oil. Add onions, garlic, carrots and celery. Cook about 10 minutes or until vegetables start to soften. Stir in pepper and salt along with enough vegetable broth to completely cover the vegetables, about 4½ to 5 cups. Bring to a boil. Stir in frozen peas along with remaining vegetable broth and return to a boil. Reduce heat to low and simmer 10 to 12 minutes, or until peas are tender but still bright vivid green.
Stir in mint, lemon juice and lemon zest. Remove from heat and using a regular or immersion blender, puree the soup (in batches if necessary). Serve immediately. Garnish with a dollop of light sour cream or plain yogurt, lemon zest and a mint leaf if desired. Refrigerate leftovers in tightly covered container.
*Use slightly more broth if you prefer a thinner soup.
Makes about 10 cups soup (6 servings of 1-2/3 cup each)
Recipe created by Kim Galeaz, RDN, CD