Green Pea Minty Soup with Wasabi Crema
It’s cold. And it’s the time of year when everyone in Northern Virginia wishes they did not live in Northern Virginia. March drags on forever, and just when you think you’ve made it to spring, Easter is chilly and there is sleet on Mother’s Day. Here at OneandahalfSlices we decided to combat the cold with what shall now be known as The Festival Of Soups. Three soups were made in one day, leftovers studied, and the all-star recreated three times in the subsequent 10 days. This, my friends, is the all-star. This green pea minty soup inspired by Green Kitchen Stories stole the show. It basically has a salad on top and the crema can get really creative. So break out the wasabi, the green vibes, and the blender. Best part is this thing takes all of 20 minutes to make. It warms up well so you can make it the night before a dinner party. And if you want to make it a meal with some protein, grill a couple prawns or top with some shrimp sauté. It is bright and vibrant; perfect for Easter, perfect for Spring. You’re welcome.
what you need
1 yellow onion
2 cloves garlic
1 package (~16oz) frozen peas. Alternatively, fresh peas would be ideal.
1 can (~12-13oz) simple, full-fat coconut milk
12-13oz (~1 1/2 cups) vegetable broth
1/2 cup Greek yogurt
10+ sprigs of fresh mint
1 tablespoon coconut oil (or oil of choice)
olive oil for serving
Microgreens such as microarugula for serving
(optional) 1 tablespoon wasabi paste
(optional) cayenne and black pepper for serving
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how to make it
Heat coconut oil on medium heat in a large saucepan on the stove. Do not heat super hot – this is a slow roll / low burn recipe. Warm. Not hot.
Slice garlic and dice onions, adding them to the pot and stirring until they become translucent, ~5 minutes. Add peas, mint, coconut milk, vegetable broth, and a little salt. Bring to a very low simmer for ~2-3 minutes. Do not boil.
Remove from stovetop and pour soup into blender. Blend on high for a good while. The more you blend, the smoother your soup will become. I left mine on high for two rounds of ~3-4 minutes. The blending also makes it a little foamy.
If you want to make crema for serving: Mix Greek yogurt with 2-3 tablespoons good olive oil. Add nutmilk, milk, or water to thin it out so it is drizzle-able. You can substitute the olive oil for wasabi paste if you prefer wasabi crema.
Pour into bowls to serve immediately. Soup should be very warm but not hot. To serve:
- Drizzle with good olive oil
- Drizzle with crema
- Sprinkle with cracked black pepper and/or cayenne
- Place a heaping mound of microgreens atop the soup
