This Minty Pea Soup soup is creamy, flavorful, and ultra nutrient dense. Typical mint pea soups are made with minimal vegetables and lots of heavy cream – this one is packed with green vegetables including broccoli, spinach, celery, and of course peas, and NO cream whatsoever.
This soup is packed with green veggies that have some amazing benefits:
- Alkalizes the Body. It is crucial to maintain a healthy PH balance – I use THESE STRIPS to ensure I’m at a healthy level. When our bodies become too acidic, they become vulnerable to disease and infections. To reduce acidity and maintain a healthy balance, we must eat a nutrient dense diet high in fruits and vegetables, and remove refined carbs, refined sugars, unhealthy fats, and excess protein.
- Fights Disease. This soup is high in magnesium which can lower your risk of diabetes and overall boosts the immune system and it’s infection fighting abilities.
- Aids in Digestion. The veggies in this soup are low carb high fiber which promote a healthy digestive tract and helps keep the colon moving – the broccoli and spinach specifically help to relieve constipation.
- Brain Healthy. Brain healthy nutrients include vitamins E & K, folate, iron, and calcium. Scientific research has shown adults who eat daily portions of greens have a lower risk of dementia and Alzheimer’s as well as being mentally sharper than they would be without the daily greens.
Easy Meal Prep
I love prepping salads as it requires little effort and saves a lot of time. Salads are great as you can really dress it up however you want – I like my salads mostly raw with a small amount of cooked foods to add substance. In this case, the salad is mostly raw (lettuce, pomegranate seeds, walnuts) with cooked farro and beets. I used beets from Love Beets Organic which are precooked so all you need to do is chop them up and add them directly to your salad.
Minty Pea Soup
- 1 small yellow onion
- 1 tbsp minced garlic
- 1 tbsp avocado oil
- 6 celery stalks
- 2 cups broccoli
- 2 cups vegetable broth
- 1/2 cup nutritional yeast
- 2 cups spinach
- 2 cups peas
- handful mint leaves
- sea salt & pepper to taste
- 1/2 tsp paprika
- pinch cayenne pepper optional, if you want a kick
- drizzle olive oil optional topping
- sprouts optional topping
- dice the onions and add to a large pot with the avocado oil and minced garlic. cook until onions are nearly translucent. make sure to keep your heat low throughout the entire process.
- dice the celery and add into the pot.
- once the celery starts to soften (after a few minutes) add in the broccoli and peas. cook until softened and can easily be pierced with a fork.
- add in the vegetable broth and nutritional yeast. mix well and let simmer.
- once veggies are softened, mix in the spinach. after about a minute, remove the pot from heat.
- once the veggies have cooled down, blend them in batches (make sure not to overfill your blender) and blend until smooth and creamy.
- add the blended soup back into your pot and put on a low heat. use your hands to break up the mint leaves and mix into the soup with sea salt, pepper, paprika, and cayenne (optional, adds a kick)
- serve in a bowl topped with sprouts, a drizzle of olive oil, and additional salt and pepper if needed.