Thursday, April 14, 2011

Vegan Minted Pea Soup

 This soup is quick, easy and tastes like spring. Last year I made it all the time with frozen peas and fresh mint from the balcony.

 Minted Pea Soup
1 Tbsp olive oil
1 onion, diced
2 - 3 cloves garlic
1 medium potato, diced
4 cups veggie stock
4 cups frozen green peas
1/2 tahini
Salt and pepper to taste

In a large pot over medium heat, cook onions in olive oil until translucent. Add garlic and cook for 2 more minutes. Add potato and stock and simmer until potato is soft, 8 - 10 minutes. Add peas and cook for 2 minutes. Take off heat and add tahini. Using an immersion blender, blend soup until smooth (You can also use a regular blender and add soup in batches - just be careful it doesn't explode everywhere like in my kitchen!). Add salt and pepper to taste and serve.

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