My favorite time of year to make this delicious and incredibly easy soup is in the summer when peas are at their peak of freshness, but you can truly make this soup any day of the year in less than half an hour!
If you can’t find fresh peas, frozen sweet or petite peas work wonderfully because they’re available year-round, economical, low fat, and retain their snappy texture and sweet flavor.
One 16-ounce package frozen peas or one pound of fresh
2 cups vegetable Stock or water
¼ cup soy, almond non-dairy milk or plain soy coffee creamer (optional)
Salt and freshly ground black pepper, to taste
¼ cup fresh chopped mint
Combine the peas and stock in a medium saucepan.
Bring to a boil, reduce the heat, and simmer for 15 minutes.
Remove from the heat and let cool for 10 minutes. Transfer to a blender in small batches and blend until smooth and creamy (or use an immersion blender).
If desired, add milk while blending. Season with salt and pepper, top with fresh mint, and serve hot.