Pea & Mint Soup

pea and mint
Fresh and refined with cashew cream.

Ingredients

 ½ cup raw cashews (whole or halves)
 2 cups boiling water
 2 teaspoons vegetable oil like avocado or canola
 1 small yellow onion, diced
 5 cups vegetable broth (more if needed)
 2 small russet or red potatoes, peeled and diced
 1 (10-ounce) package frozen sweet peas
  teaspoon cayenne pepper
 ¼ – ½ cup fresh mint leaves
 2 tablespoons fresh squeezed lemon juice (more to taste)
 Salt & pepper to taste
Garnish
 Finely chopped mint leaves
 Croutons, optional
 Vegan sour cream, optional

Instructions

1

Soak cashews in boiling water for one hour. Drain & set aside.

2

In a medium soup pot, cook onions in oil over medium-low heat until soft.

3

Add vegetable broth, potatoes, frozen peas, and cayenne pepper. Bring to a boil.

4

When the potatoes and peas are soft (30 – 45 minutes), turn off the heat. Cool for about 10 minutes and then place everything into a blender along with the cashews and fresh mint. Pulse until smooth and creamy. Return to pot. Add more broth or water if too thick.

5

Before serving, stir in fresh lemon juice, salt and pepper to taste.

6

Garnish with finely chopped mint leaves, croutons, and vegan sour cream, if desired.

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Ingredients

 ½ cup raw cashews (whole or halves)
 2 cups boiling water
 2 teaspoons vegetable oil like avocado or canola
 1 small yellow onion, diced
 5 cups vegetable broth (more if needed)
 2 small russet or red potatoes, peeled and diced
 1 (10-ounce) package frozen sweet peas
  teaspoon cayenne pepper
 ¼ - ½ cup fresh mint leaves
 2 tablespoons fresh squeezed lemon juice (more to taste)
 Salt & pepper to taste
Garnish
 Finely chopped mint leaves
 Croutons, optional
 Vegan sour cream, optional

Directions

1

Soak cashews in boiling water for one hour. Drain & set aside.

2

In a medium soup pot, cook onions in oil over medium-low heat until soft.

3

Add vegetable broth, potatoes, frozen peas, and cayenne pepper. Bring to a boil.

4

When the potatoes and peas are soft (30 – 45 minutes), turn off the heat. Cool for about 10 minutes and then place everything into a blender along with the cashews and fresh mint. Pulse until smooth and creamy. Return to pot. Add more broth or water if too thick.

5

Before serving, stir in fresh lemon juice, salt and pepper to taste.

6

Garnish with finely chopped mint leaves, croutons, and vegan sour cream, if desired.

Pea & Mint Soup