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.

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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)

Ingredients

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

parsley

salt and pepper (to taste)

Instructions

Place a pot over medium heat. Add olive oil. Heat olive oil for 1 minute. Add shallots and mushrooms. Saute for a minute. 

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Add green peas, cumin, salt and pepper. Continue to saute for another minute.

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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.

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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.

Please let me know if you have any questions or suggestions by filling in the Comments section below.

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Spinster Simone 🙂

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