Name: Vegetarian Creamy Mint Pea Soup recipe
Ingredients: For the Soup Base: Olive Oil or Unsalted Butter: 2 tablespoons (or a mix of both); Yellow Onion: 1 medium, finely chopped; Garlic: 2-3 cloves, minced; Leek: 1 medium, white and light green parts only, well-cleaned and thinly sliced (optional, adds a subtle sweetness and depth); Potato: 1 medium (about 6-8 ounces or 170-225g) russet or Yukon Gold, peeled and diced into ½-inch cubes (this helps create natural creaminess); Vegetable Broth: 4 cups (960ml), low sodium, good quality; Frozen Sweet Peas: 1 pound (16 ounces or 450g) (no need to thaw) or 2.5 cups fresh shelled peas; Fresh Mint Leaves: ½ cup packed, plus more for garnish (spearmint is generally preferred for its sweeter, less pungent flavor than peppermint); Salt: ¾ teaspoon, or to taste; Freshly Ground Black Pepper: ½ teaspoon, or to taste; Lemon Juice: 1-2 teaspoons, freshly squeezed (to brighten flavors at the end); For Creaminess (Choose One or a Combination): Heavy Cream or Half-and-Half: ¼ to ½ cup (60-120ml) for a richer, traditional creaminess; Full-Fat Coconut Milk (from a can): ¼ to ½ cup (60-120ml) for a dairy-free, vegan option (use the thick cream from the top); Unsweetened Plain Plant-Based Yogurt (e.g., soy, almond, cashew): ¼ to ½ cup (60-120ml) for a lighter, tangy, dairy-free option; Soaked Cashews: ½ cup raw cashews soaked in hot water for 30 minutes, then drained and blended with a little fresh water or broth until smooth (excellent vegan thickener)

Ingredients

- For the Soup Base:
  - - Olive Oil or Unsalted Butter: 2 tablespoons (or a mix of both)
  - - Yellow Onion: 1 medium, finely chopped
  - - Garlic: 2-3 cloves, minced
  - - Leek: 1 medium, white and light green parts only, well-cleaned and thinly sliced (optional, adds a subtle sweetness and depth)
  - - Potato: 1 medium (about 6-8 ounces or 170-225g) russet or Yukon Gold, peeled and diced into ½-inch cubes (this helps create natural creaminess)
  - - Vegetable Broth: 4 cups (960ml), low sodium, good quality
  - - Frozen Sweet Peas: 1 pound (16 ounces or 450g) (no need to thaw) or 2.5 cups fresh shelled peas
  - - Fresh Mint Leaves: ½ cup packed, plus more for garnish (spearmint is generally preferred for its sweeter, less pungent flavor than peppermint)
  - - Salt: ¾ teaspoon, or to taste
  - - Freshly Ground Black Pepper: ½ teaspoon, or to taste
  - - Lemon Juice: 1-2 teaspoons, freshly squeezed (to brighten flavors at the end)

- For Creaminess (Choose One or a Combination):
  - - Heavy Cream or Half-and-Half: ¼ to ½ cup (60-120ml) for a richer, traditional creaminess
  - - Full-Fat Coconut Milk (from a can): ¼ to ½ cup (60-120ml) for a dairy-free, vegan option (use the thick cream from the top)
  - - Unsweetened Plain Plant-Based Yogurt (e.g., soy, almond, cashew): ¼ to ½ cup (60-120ml) for a lighter, tangy, dairy-free option
  - - Soaked Cashews: ½ cup raw cashews soaked in hot water for 30 minutes, then drained and blended with a little fresh water or broth until smooth (excellent vegan thickener)

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Instructions

1. Sauté Aromatics: Heat the olive oil and/or butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent. If using leeks, add them with the onion. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.

1. Add Potato and Broth: Add the diced potato to the pot and stir for a minute. Pour in the vegetable broth. Bring the mixture to a simmer.

1. Cook Potatoes: Reduce the heat to medium-low, cover the pot, and let it simmer for 10-15 minutes, or until the potatoes are fork-tender.

1. Add Peas: Stir in the frozen (or fresh) peas. Increase the heat slightly to bring the soup back to a gentle simmer. Cook for just 3-5 minutes, or until the peas are bright green and tender. Overcooking the peas will result in a dull color and loss of fresh flavor.

1. Incorporate Mint: Remove the pot from the heat. Stir in the packed fresh mint leaves. Adding the mint off the heat helps preserve its vibrant color and fresh flavor.

1. Blend the Soup:
  - - Using an Immersion Blender: Carefully blend the soup directly in the pot until completely smooth and velvety. Be cautious of hot splatters.
  - - Using a Standard Blender: Allow the soup to cool slightly for 5-10 minutes. Working in batches (fill the blender no more than half full), transfer the soup to a standard blender. Remove the center cap from the blender lid and cover the opening with a folded kitchen towel to allow steam to escape. Blend until perfectly smooth. Pour the blended soup into a clean pot or back into the original pot (if rinsed).

1. Add Creaminess: Stir in your chosen creamy element (heavy cream, coconut milk, plant-based yogurt, or blended cashews). Start with the smaller amount and add more to reach your desired richness and consistency. Gently heat the soup over low heat if needed, but do not bring it to a boil, especially if using dairy cream or yogurt, as it can curdle or separate.

1. Season and Finish: Stir in the fresh lemon juice. Taste the soup and adjust seasonings as needed with more salt, pepper, or a touch more lemon juice. The lemon juice really brightens all the flavors.

1. Serve: Ladle the hot soup into bowls. Garnish with a swirl of extra cream or yogurt, a few fresh mint leaves, some reserved cooked peas, or a sprinkle of black pepper.

Nutrition

Serving Size: one normal portion
Calories: 180-250