Mint Pea Soup
Hello Dear Friends,
It's time to prepare Mint Pea Soup, which will be frequently on your tables with its practicality and freshness this summer, and even freeze fresh peas just for this soup :)
Since peas are a vegetable with a high starch content, they get consistency very quickly. It is a flavor that will be loved by soup lovers with a dense consistency.
After cooking the soup with the first water you add, pass it through the blender. If the consistency suits you, you can serve it that way, but if you want to dilute it even more, you should definitely add water or broth.
If you want to prepare your own broth or chicken broth at home for bone broth click this link, TClick on this link for the juice sufficient. For those who say they don't want broth to get into it here is my vegetable juice recipe :)
Remember, when you put the leftover pea soup in the refrigerator, it will condense on its own. You can increase it by adding some hot water while heating it.
Peas, which are rich in starch, are also a vegetable high in fiber, antioxidants, carotene and protein. In addition to vitamin C in its content; I recommend you to consume it fresh on time, as it contains minerals such as vitamin A, vitamin B, iron, phosphorus and potassium.
Love…
Ingredients for Mint Pea Soup Recipe
- 2 cups fresh peas
- 10 leaves of fresh mint
1 medium carrot - 1 small onion
- 1 medium potatoes
- 1,5 liters of water
- 2-3 tablespoons of olive oil
- salt
- black pepper
How to Make Mint Pea Soup Recipe?
- Chop the onion, potato and carrot into large cubes.
- Put the chopped ingredients in the pot and add olive oil on top.
- Fry all the ingredients on medium heat for 2-3 minutes.
- Add the peas and water to the pot. Cook with the lid closed on medium heat until the peas are cooked.
- Add the mint leaves that you have separated from the stems to the cooked meringue and pass them through the blender.
- Add some more hot water according to its consistency, season with salt and pepper, boil for 1-2 more minutes on medium heat and serve.
