Springtime is a great time to do a safe detox with certain foods. After all the heavy, comforting foods you may have been consuming the last few months (or even years), this tasty vegan soup nourishes you.
The peas are high in fiber, amongst many other great benefits, one thing the mint can help with is your mood, and watercress can help with collagen. So why not make this baby in your own space and put your special touch on it this fresh new season? Try it! You are a nécessité. Be grateful and give thanks.
Pea, Mint, and Watercress Soup Recipe
- One tablespoon of olive oil or canola oil
- One onion, sliced
- Two cloves of garlic, minced
- Two sticks of celery, sliced
- Four ¼ cups green peas (fresh or frozen)
- One vegetable stock cube (ensure gluten-free if necessary)
- Salt + pepper to taste
- Juice of ½ lemon
- A handful of watercress, including stalk
- A handful of fresh mint, including stalks
Method of Preparation:
- Heat the oil in a large pan and add the onion, garlic, and celery once hot.
- Fry for 10 minutes until softened.
- Once these have softened, add the green peas, stock cube, salt + pepper to the pan, and 3 cups (700 ml) water.
- Bring to a boil, turn down the heat, and simmer for around 10 minutes, until the green peas have softened.
- Turn off the heat.
- Add the lemon juice, watercress, and mint, and use a blender or food processor (a hand-held blender also works) to blend until it becomes a smooth liquid.
- Add some more water if necessary to achieve your desired thickness, and if you prefer a slightly chunkier soup with more texture, stop blending before it becomes completely smooth.
- Taste and add more salt if necessary. Serve in bowls.
- Leftovers keep covered in the fridge for up to a few days and freeze well – can be reheated in a pan on the stove (add a bit of extra water if necessary).