I love soup. It’s such an easy, quick and filling meal to make. I eat it more often in the winter than in the spring. However, I decided to make an exception and make a light, quick and easy green pea and mushroom soup.
I used frozen peas for my soup because they tend to be more consistent in size and taste. Also, I blended the soup mixture with an immersion blender to give it a smooth texture. If you do not have an immersion blender, feel free to use a regular standing blender. Just remember to allow the soup to cool before pouring it into the blender jar.
Here is the recipe:
Green Pea and Mushroom Soup
(makes approx. 3-4 8oz servings)
1 quart of vegetable stock
1 tablespoon of olive oil
1 cup of frozen green peas
3 cremini mushrooms, sliced
½ of a shallot, minced
1 garlic clove
pinch of cumin
3-5 large spearmint leaves
salt and pepper (to taste)
Place a pot over medium heat. Add olive oil. Heat olive oil for 1 minute. Add shallots and mushrooms. Saute for a minute.
Add green peas, cumin, salt and pepper. Continue to saute for another minute.
Add vegetable stock and 1 mint leaf. Reduce heat to medium-low. Simmer for 25 minutes. Remove from heat and allow to cool for 10-15 minutes.
Take an immersion blender and blend soup until smooth. Return to the stove. Add grated garlic and remaining mint leaves. Simmer over medium-low heat for 10-15 minutes. Feel free to add a little more salt and/or pepper if needed.
Add the parsley leaves during the last 5 minutes. Remove from heat. Serve in a bowl with bread or croutons. Bring the leftovers with you to work for lunch.
If you like this soup recipe, then check out my other soup recipes.
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Until next week, keep crafting and sharing.
Thanks for visiting!
Spinster Simone 🙂