Last week, my husband pulled something in his back, so we bought a huge bag of frozen peas to ice it with. His pain has since passed, but the monster bag of peas is still here. I have to confess, I don’t really like peas—they are just kind of blah, so I was stumped with figuring out a good way to use them. When I spotted some fresh mint at Whole Foods this weekend, I decided that some minted pea soup would be perfect. Served at room temperature, this is a light yet flavorful summer dinner.
for the cashew cream
- 1 cup cashew cream, thick
- 1 TB white miso paste
- 1 TB Vegenaise
for the soup
- 1 small onion, chopped
- 4 TB Earth Balance
- 1 tsp coarse sea salt
- 2 cups frozen peas
- 4 cups vegetable stock
- 1 Not-Chick’n bouillon cube
- 1 cup fresh mint, chopped
- 2 TB basil oil, plus more for drizzling
- First, make the cashew cream by combining all of the ingredients together. Set aside.
- Melt the Earth Balance in a soup pot over medium heat. Add in the onions and sprinkle with the salt. Cover and steam for about 4 minutes. Add in the frozen peas, stir well and cover for about 4 more minutes. Add the broth and bouillon cube to the pot and simmer for about 10 minutes more, uncovered.
- Remove from the heat and add in the fresh mint and basil oil. Using an immersion blender or a blender, puree until very smooth.
- Serve at room temperature, topping with the cashew cream and extra basil oil.