Pea, Fennel, and Mint Soup
Ingredients
- 1-2 tablespoons olive oil
- 2 medium shallots, sliced thin
- 3 medium scallions, sliced thin (white and green parts)
- 1 medium fennel bulb, sliced thin
- 2 cloves garlic, minced
- 24 oz frozen peas, thawed
- 4 cups organic vegetable stock
- 1/4 cup chopped fresh mint
- to taste sea salt and pepper
Instructions
- Add olive oil to a deep nonstick pan (or large sauce pan) over medium heat. When oil is warm, take a paper towel and rub out the excess oil.
- Add shallots, scallions, fennel and garlic to the pan. Sauté for 8-10 minutes over medium-low heat until tender
- Add peas to the pot. Cook for a few minutes, turning the mixture over a few times.
- Add vegetable stock and bring to a boil. Reduce heat and simmer for 5-7 minutes.
- Turn off heat and add mint
- Use a food processor or an immersion blender. (I love the immersion blender!)
- Serve in soup bowls and enjoy!
