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Minty pea and carrot soup

On cool spring days and late summer evenings a bowl of zesty soup can warm up us nicely. This minty pea and carrot soup is ready in just 15 minutes. It’s vegan, healthy, low-carb and very delish.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 red onion
  • 2 large carrots
  • 750 ml vegetable stock
  • 200 g frozen peas
  • 1 garlic clove minced
  • 1 Tbsp chopped mint
  • ½ lemon zested and juiced

Method
 

  1. Chop the onion and carrots into small chunks.
  2. Heat the oil in a large pot and gently sauté them for 5 minutes, whilst stirring regularly.
  3. Add the stock, bring to the boil then cook for 5 minutes. Add the peas and cook for another 5 minutes or so, until the carrots are tender.
  4. Meanwhile, mince the garlic and mix with the chopped mint and lemon zest & juice.
  5. When the soup is ready, turn off the heat and stir in the herby mixture.
  6. Serve warm.