This week my family enjoyed a new twist on our usual Hearty Pea Soup – Mint!  Not what I would usually put in our soup, and my kids gave me very puzzled faces when I told them, yet we gobbled it up bowl after bowl!

This soup is incredibly easy to make, and in our current theme of Delicious and Nutritious, it scores a 10/10!  Especially when served with the super yummy POWER PESTO quesadillas.

How it’s done…

To begin, sauté the following in 1 TBsp coconut oil:

  • 1 medium sized yellow onion
  • 2-3 sticks chopped celery

In your slow-cooker or crock-pot:

Chop n’ Drop the following:

  • 3 medium sized potatoes
  • 2 medium zucchini, skins on

Add 1 cup of split green peas and the sautéed ingredients.

Add 2 cups of frozen peas.

Cover all the ingredients with bone broth if you’ve got it.  Our clinic nutritionist, Emily, recently posted her super quick and easy BONE BROTH RECIPE for you to enjoy.  It gives the soup a rich flavour and with all the vegetables and collagen in it, it’s great for your health!

Add a splash of herbamare or sea salt of your choice and fresh cracked pepper.  Cook on the low setting for 5-6 hours or until the potatoes are soft.

Before serving:

  • add 3/4 cup finely chopped parsley
  • add 1/2 cup finely chopped fresh mint
  • squeeze in 1/2 lime or more to taste
  • blend with an immersion (hand) blender until smooth
  • finely grate two carrots into the soup prior to serving into bowls
  • top with a healthful dose of fresh cracked pepper and a few sprigs of mint

With the addition of the split peas, potatoes, zucchini and sautéed veg, this mint pea soup is not as bright green as you might expect, but it IS delicious and super nutritious!

We hope you enjoy it as much as we did.

Nutrition breakdown:

  • Peas (split peas & frozen green): high in antioxidants, beta-carotene (precursor to Vitamin A), B vitamins and fiber.  These nutrients help with immune function, cardiovascular health, energy production and the health of the microbiome (gut microflora with a big role in innate immunity).
  • Potatoes: a great source of Vitamin C, B6 and trace minerals.  The Vitamin C is immune supportive; B6 is necessary for energy production as well as hormone and neurotransmitter production thereby supporting a balanced mood.  The trace minerals in potatoes are key for the production of the superoxide dismutase antioxidant enzyme
  • Zucchini: an excellent source of Vitamin C (immune function, cardiovascular support), Vitamin A (immune function, night vision), and multiple minerals involved in bone formation
  • Carrots: vitamin A (immune function, night vision)
  • Parsley & Mint: high in antioxidants and Vitamin C (essential for optimal immune function).
  • Fresh Cracked Pepper:  pepper is an adjuvant, which means it helps the absorption of nutrients from food.  So not only does it ramp up the flavour of a dish, it ramps up its’ nutritional value!