Recently I realized that I don't make many simple pureed vegetable soups. I love the idea of having them around for a light meal, and I have a whole list of pureed parsnip, beet, carrot, and tomato soup recipes in my favorites folder. But I find myself opting out of making them more often than not because they almost seem too light, if that's possible. If, for the same amount of effort, I can make something more substantial or that will stretch over to the next day's lunch or dinner, I'll almost always choose that instead because I am a strong believer of the cook once, eat twice rule.
So this recipe is my attempt to turn a simple vegetable soup into a substantial meal. By using peas (a legume that acts like a vegetable) and cashews, this soup is hearty enough with good fats and protein while still being light, which was what I was going for here. And the mint chimichurri is essential for the soup, so don't even think about skipping it. It elevates and brightens. The suggested servings listed in the recipe depend on whether the soup is served with anything else. I love making quick flatbreads, so that was my choice, but this recipe will serve fewer if eating it alone.
And yes, if you were wondering we are back from our holiday, and I am excited to share some pictures, thoughts, and inspired recipes from our time away in the coming posts. Stay tuned, and in the meantime I hope you enjoy this soup!
Roasted Cashew and Green Pea Soup with Mint Chimichurri
- Knob ghee (or butter/coconut oil)
- 3 cloves garlic, minced
- 1 red chili, chopped
- 2 tsp. cumin
- 4 cups (600 gr) frozen peas
- 3 cups (750 ml) water
- 1 bay leaf
- 2 tsp. salt
- 1/2 cup (85 gr) cashews, roasted
- Juice from 1/2 lemon
- Mint chimichurri, to finish (recipe below)
- Heat soup pot over medium heat. Add ghee, garlic, chili, and cumin, stir, and cook until fragrant (~1 minute).
- Add peas, water, bay leaf, and salt. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes.
- Add roasted cashews, simmer for 5 minutes, covered, then remove from heat and puree with a hand (immersion) blender until smooth*.
- Add lemon juice, taste, and adjust for seasoning. Ladle into bowls and top with mint chimichurri.
* Soup can also be blended in a standing blender
- 1 bunch mint, stems removed (~ 1/2 cup, tightly packed)
- 6 Tbsp. extra-virgin olive oil
- 2-3 tsp. red wine vinegar
- 1 small clove garlic
- Few pinches crushed red pepper flakes
- 2 Tbsp. water
- 1/4 tsp. salt
- Drizzle honey
- Place all ingredients in a small food processor. Blend until smooth, taste, and adjust for seasoning.