2 tbsp olive oil
5 scallions, chopped
4 cups frozen peas
1/4 cup chopped mint leaves
6 cups vegetable stock
Sea salt and black pepper
1/2 cup half and half
(substitute soy milk)
Plain yogurt for garnish
Minced mint leaves for garnish
In a large pot, heat the olive oil over medium-high heat. Add scallions and cook for 1 to 2 minutes. Add peas and mint leaves and stir for about 5 minutes. Add the stock and bring to a boil. Reduce the heat and simmer for 15 minutes.
Transfer the soup into a blender or food processor and blend until smooth. Stir in the half and half or soymilk, add seasonings, and chill for 2 hours. Garnish before serving.
2 tbsp olive oil
5 scallions, chopped
4 cups frozen peas
1/4 cup chopped mint leaves
6 cups vegetable stock
Sea salt and black pepper
1/2 cup half and half
(substitute soy milk)
Plain yogurt for garnish
Minced mint leaves for garnish
In a large pot, heat the olive oil over medium-high heat. Add scallions and cook for 1 to 2 minutes. Add peas and mint leaves and stir for about 5 minutes. Add the stock and bring to a boil. Reduce the heat and simmer for 15 minutes.
Transfer the soup into a blender or food processor and blend until smooth. Stir in the half and half or soymilk, add seasonings, and chill for 2 hours. Garnish before serving.