Mint to Be: Green Pea Soup with Citrus Notes
Bright, fresh, and full of flavor, this green pea and mint soup is comfort with a zesty twist. Sweet peas blend with cool mint and a splash of citrus for a light, uplifting finish, while a gentle touch of ashwagandha brings calm and balance. Creamy, nourishing, and ready in minutes—it’s the perfect feel-good meal when you’re craving something refreshing yet satisfying.
Ingredients:
- 2 cups frozen green peas or 27 grams freeze dried peas
- 1 cup unsweetened coconut milk or 1 tbsp coconut milk powder combined with 1 cup water
- 1/2 cup of vegetable broth
- 1/2 cup chopped celery or 1 scoop (2.5 grams) organic celery powder
- 1/4 cup chopped white or yellow onion
- 1 garlic clove, minced
- 1 tbsp avocado oil
- 1 tbsp fresh lemon juice
- 2 tbsp fresh mint leaves (plus extra for garnish)
- 1 tsp ashwagandha powder
- 0.7 ml liquid holy basil
- 1/2 scoop unflavored rice protein
- Salt (adjust to taste)
- Black pepper (adjust to taste)
Optional Toppings:
- Hemp hearts
- Swirl of coconut milk
- Toasted pumpkin seed
Directions:
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In a saucepan, heat avocado oil over medium heat. Add onion, garlic, and celery (if using celery powder, dissolve it in 2–3 tablespoons of water first). Sauté for 3–4 minutes until soft and fragrant. Stir in the peas (fresh or rehydrated freeze-dried), coconut milk, and broth. Simmer gently for 5–6 minutes.
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Carefully transfer the mixture to a blender. Add lemon juice, fresh mint, ashwagandha powder, liquid holy basil, and protein powder. Blend until smooth and creamy.
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Season with salt and black pepper to taste.
- Top with your favorite garnishes—try microgreens, coconut cream, citrus zest, or a sprinkle of seeds like hemp, pumpkin, or sunflower. Enjoy!
