This recipe was inspired in part by www.chow.com.
I love summer cooking. Usually it involves slathering lots of fresh veggies with olive oil, salt, pepper, and lemon juice, and tossing them on the grill. But we had some peas to use up, and they don’t grill particularly well. Thus, this pea soup recipe. I just took the same ingredients, sauteéd and pureéd them, and voilá: a nice, cooling and delicious dinner. Lots of ways to dress up this soup. You can add other herbs to taste, or just leave it simple. Sometimes, in cooking and in life, simplicity is the best course of action. Enjoy!
2 1/2 cups vegetable broth
3 cups shelled fresh peas, or frozen and thawed
2 tablespoons of freshly chopped leek, onion, or shallot
Drizzle of olive oil
2 teaspoons kosher salt, plus more as needed
freshly ground black pepper to taste
juice of 1/2 lemon, plus more as needed
1 drop doTERRA lemon essential oil
* 1/4 cup loosely packed fresh mint leaves (optional)
*crème fraîche, for serving (optional)
*fresh arugula blossoms for serving (optional)
Drizzle olive oil in a large saucepan over medium heat. Add the leek/onion/shallot, 1/2 teaspoon of the salt, and a pinch of pepper and cook, stirring occasionally, until softened. (About 3 minutes.)
Add the broth, remaining salt, and bring to a boil. Add the peas and bring to a boil again. Reduce the heat to medium low and simmer until the peas are tender. (About 5 minutes.)
Remove the pan from the heat. If you want a minty flavor, add the mint leaves, and stir to combine. If you have time, allow the mixture to sit uncovered until the flavors meld. (About 10 minutes.)
Using a blender, purée the soup in batches until smooth.
Transfer the soup back to the saucepan to a clean saucepan and stir in the lemon juice and essential oil.
Taste and season with more salt, pepper, and lemon juice as needed.
Top each serving with a dollop of crème fraîche or a few arugula blossoms. (They have a faint aroma of chocolate!)
*This soup can also be served warm if you don’t have time to chill it.
Lemon Juice: Lemons are vitamin C powerhouses. Great for immunity, vitamin C can also be helpful for preventing the development and progression of atherosclerosis and diabetic heart disease. See here for more health benefits and nutritional info.
Lemon Essential Oil: Lemon oil has many properties including anticancer, antidepressant, antifungal, antiviral, antiseptic, and antioxidant. It is refreshing and invigorating, had can be used to help lower blood pressure, improve memory, ease sore throats and anxiety, help dissolve cellulite, boost energy, calm digestive problems, cleanse the lymphatic system, and promote a sense of well-being. See here to learn more about doTerra essential oils.
Onion: Like garlic, onions are high in sulfur (and while that might make us a little, ahem, stinky, this may be an important part of a our otherwise sulfur-deficient diets. They are a very good source of vitamins B6 and C, fiber, and manganese. They help protect our blood, bone, and connective tissue. See here for other health benefits and nutritional info. Please note: due to its rajastic nature, garlic and onions are NOT part of the traditional Saatvic diet.
Peas: Green peas are an excellent source of vitamins C and K, large amounts of manganese, and are high in dietary fiber. They’re high in protein and are loaded with antioxidants and anti-inflammatory nutrients. Yum! See here for more health benefits and nutritional information.
*NOTE: Not all essential oils are created equal. I only use doTerra because their oils are Certified Pure Therapeutic Grade, which is suitable for internal, external, and aromatherapeutic consumption.
*NOTE: All doTerra Essential Oils are extremely potent. I’d recommend 1 drop per dish. Otherwise, just know that you will have a VERY strong-tasting snack!
Click here to learn more about doTerra Essential Oils.