Minted Pea Soup
Pea soup? Oh, yes! Peas are high in minerals, vitamin C, D, protein and folic acid. And they are simply delicious in bright and lively soup. This soup is beautiful for spring as it contains several foods that specifically prevent or treat spring maladies. Peas, cool and enter the Liver, Stomach, Spleen and Heart, relieving congestion and aiding Qi flow. The warm pungents (onion family) drain phlegm and clear the sinuses and aid digestion. Mint, a cool pungent, also treats sinuses and Lung and Liver patterns. For additional color garnish with fresh chive blossoms or croutons.
Servings: 4 Prep Time: 10 mins Cook Time: 40 mins
Ingredients
3/4 cup yellow onion diced
3/4 cup leeks trimmed, cleaned and diced
1/2 cup scallions diced
1 Tbsp olive oil
2 Tbsp garlic crushed
2 1/2 cups peas fresh is best!
5 cups vegetable stock
2 Tbsp fresh mint crushed
salt and pepper to taste
fresh cream optional
chive blossoms for garnish
croutons
Instructions
In large sauce pan sauté onions, leek and scallions in olive oil until onions are translucent. Add garlic and peas and sauté for 2 more minutes. Add stock and bring to a boil. Reduce heat and simmer for 30 minutes. I use an immersion blender to smooth puree the soup. Serve garnished with chive blossoms and a dollop of cream.
Recipe Notes
Healing properties and energetics: Mint is abundant in the Spring and with good reason, their medicinal properties are numerous and particularly beneficial to many Spring maladies from headaches to Liver patterns.. Use them in teas to help lift the spirit, counter allergies and sinus congestion, aid digestion and help calm aggression and tempers that often arise with the season. The onion family (leeks, chives, onion and garlic) improve digestion, dissolve phlegm and help resolve wind patterns.
Primary season: Spring and Autumn
