Description
This sweet pea and mint soup is vibrant, creamy, and refreshing, topped with a crispy savory chickpea crumble for added texture and flavor. A nourishing plant-based meal that’s perfect for spring or light lunches.
Ingredients
- 1/2 tbsp olive oil
- 1 medium leek, white and pale green parts only, finely sliced
- 1 small zucchini, chopped
- 4 cloves garlic, sliced
- 1/4 cup raw cashews
- 4 cups frozen baby peas
- 4 cups low-sodium vegetable broth
- 2 cups baby spinach
- 1/3 cup fresh mint leaves
- 2 tbsp lemon juice
- 2 tsp white miso paste
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
- 1 1/2 cups cooked chickpeas
- 1 1/2 tbsp olive oil
- 1 tbsp maple syrup
- 3 tbsp nutritional yeast
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking tray with baking paper.
- In a bowl, roughly mash the chickpeas. Add olive oil, maple syrup, nutritional yeast, smoked paprika, garlic powder, salt, and pepper. Mix well, spread onto the prepared tray, and bake for 25 minutes, stirring halfway through, until crispy.
- Meanwhile, heat 1/2 tablespoon olive oil in a large pot over medium heat. Add the sliced leek with a pinch of salt and pepper and cook for 5 minutes until softened.
- Add the chopped zucchini, garlic, and cashews to the pot and cook for another 5 minutes.
- If needed, thaw the peas under warm running water and drain well. Add them to the pot and cook for 2 minutes while stirring.
- Transfer the mixture to a blender along with the vegetable broth, baby spinach, mint leaves, lemon juice, and white miso paste. Blend until completely smooth.
- Return the soup to the pot and warm gently over low heat without prolonged simmering. Season to taste with salt and pepper.
- Ladle the soup into bowls and top generously with the crispy chickpea crumble before serving.
Notes
- An immersion blender can be used directly in the pot instead of transferring to a blender.
- Do not overcook the soup after blending to maintain its bright green color.
- Store leftovers in the refrigerator for up to 3 days.
- The chickpea crumble can also be used as a topping for salads or grain bowls.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Modern European
Nutrition
- Serving Size: 1 bowl
- Calories: 390 kcal
- Sugar: 11 g
- Sodium: 720 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 14 g
- Protein: 16 g
- Cholesterol: 0 mg
