Mint Pesto Pea Soup

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Mint Pesto Pea Soup


Prep time15 minutes
Cooking time15 minutes
Total time30 minutes


Rather than basil, this pesto recipe uses parsley and mint! If you have extra pesto, give it a try on some baguette or pitas.


5 tablespoons
olive oil (divided)
2 tablespoons
1 cup
onion, yellow (diced)
2 cloves
garlic (minced)
4 cups
vegetable broth
6 cups
peas (fresh or frozen)
green onions (diced)
1/4 cup
mint, fresh (plus 2 Tbsp, minced)
1/4 cup
sour cream
1/2 cup
parsley, fresh
1/4 cup
pine nuts
lemon (zest and juice)
2 ounces
parmesan cheese (shredded)
salt (to taste)
pepper (to taste)


Heat 1 tablespoon olive oil with the butter in a large stock pot over medium-high heat. Add the onions and sauté 5-10 minutes until onions are soft and translucent. Add half the minced garlic, and cook another minute, then add the vegetable broth and bring to a boil. Add the peas, return to a boil, and simmer for 1-2 minutes. Remove from heat, then stir in the green onions, 2 Tbsp mint, sour cream, and a pinch of salt and pepper. Puree the soup in a blender until smooth. Taste for salt and pepper.

To make the pesto, put the parsley, mint, garlic, pine nuts and lemon zest and juice in a food processor and blend until smooth. Add the Parmesan cheese and blend. Slowly drizzle in the olive oil until blended well. Top each bowl of soup with a large spoonful of pesto, and serve warm or chilled.


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