Post by Olivia Martino, Registered Dietitian and Co-owner, Nourish Northwest

 

It’s Day 1 for my Summer Detox group and it’s getting pretty hot in Portland.  During cleanses, I usually recommending eating a lot of soups because they are easy one-pot meals, are filling and can be packed with veggies.  But since you never know what the weather is going to do throughout the day here, I wanted to provide a soup recipe that is good both cold and hot.  This one does the trick and also makes use of the abundant mint growing in household gardens throughout the city right now.  This simple, delicious soup is one of my favorites!

 

 

 

 Minted Pea Soup

Serves: 6

1 medium onion, finely chopped

1 Tablespoon olive oil

1 medium bunch fresh spinach thoroughly washed & torn into pieces

2 Lbs. frozen peas

5 cups vegetable stock

1 cup packed fresh mint leaves

1 cup coconut milk

Salt & Pepper

 1. In a large, heavy saucepan, cook onion in olive oil with salt to taste over moderately low heat until softened.  Add spinach and cook until just wilted.  Add frozen peas and 3 cups of the stock and simmer, uncovered, until peas are tender, 5 – 10 minutes.

2. Stir in mint and remaining 2 cups of stock and remove pan from heat.  In batches in a blender, or using a hand-held puree tool, blend until very smooth and pour into a large bowl (using care when blending hot liquids.)

3. Whisk in coconut and salt & pepper to taste.

4. Serve warm or chill and serve cold.