Meatless Monday – Mint Pea Soup

Posted: March 19, 2012 in Uncategorized

We are on our way to making each and every Monday’s meal meatless. This week I bring you minted pea soup. I served this with crusty smoked salmon and cream cheese bread. Some with avocado. I am also aiming to increase our intake of amino 3 fatty acids and seafood. Mint pea is one of my favourite soups. Although it is hard to beat the spicy pumpkin and carrot soup However this would have to be one of the easiest and yummy soups to make!

Minted Pea Soup with Smoked Salmon and Cream Cheese Toasts

Recipe By: delicious. – August 2005, Page 82
Serving Size: 4
Main Ingredient: Peas
Categories: Soup

-= Ingredients =-
20 g unsalted butter
1 tsp olive oil
1 small white onion ; chopped
1 kg frozen peas
2 cups Chicken stock ; (500ml)
1 cup mint leaves
4 slices woodfired bread ; toasted
Cream cheese
8 slices smoked salmon
4 tbs Natural yoghurt ; (1/3 cup)

-= Instructions =-
Heat the butter and olive oil in a large deep saucepan over low heat. Add the chopped onion and cook, stirring, for about 5 minutes until softened. Add the peas and stir to coat. Add the chicken stock and 2 cups (500ml) of water. Increase the heat to high and bring to the boil, then add 3/4 cup mint leaves. In 2 batches, place the soup in a blender and blend to a thick puree. If necessary, return the soup to the cleaned saucepan and return to medium heat until warmed through. Season generously.
Spread the toast with cream cheese and top with slices of smoked salmon.
Divide the soup among 4 bowls, swirl 1 tablespoon of natural yoghurt through each, then sprinkle with freshly ground black pepper and the remaining mint leaves. Serve the soup with the smoked salmon toasts.

  1. If you like the flavours of pea & mint together, this is the soup for you. It’s a lighter pea soup than your split pea version and it’s totally delicious.

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