Pea and Mint Soup


1 tbsp. Avocado oil

1 big onion

4 cups vegetable broth

6 cups fresh garden peas

1/4 cup fresh mint leaves

1/4 cup fresh parsley

2 tbsp. unsweetened almond milk


1. Heat avocado oil in a medium sized pan.

2. Add the onion and cook, stirring often, until softened but not browned, 6-8 minutes.

3. Add 2 cups of vegetable broth and bring to a boil.

4. Add the peas, reduce heat, and simmer gently until tender, about 5 minutes.

5. Add the parsley and mint, and the remaining 2 cups of vegetable broth.

6. Puree soup in an immersion blender.

7. Add the unsweetened almond milk and season with salt and pepper.

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