For this „Meatless Monday” (for me long as a day of fasting – that’s because even my cat loves vegetables more then I do) I’ve made a cream soup of pea, garlic, mint, cardamom and ginger.
Done in just 10 minutes (15 with prep time) is very savory and can be served cold.
- 2 tbsp olive oil
- 3 spring onions
- 5 cloves of garlic
- 400g of peas
- Vegetable soup or water
- Mint – 2 springs
- Cream (optional)
- Salt and pepper
This soup is so easy you’ll find french fries hard to make.
Finely chop the onions and garlic and saute in olive oil with a bit of salt (quick trick: when sauteing onions add a pinch of salt to prevent it from browning – salt helps release all the wonderfull juices in the onion making it glossy and sweet).
When the onions are done through in the peas, add lots of pepper, a pinch of cardamom and ginger (I’ve used powder, but you can use fresh as well) and let them defrost until they have that beautiful glossy green color. Then add the soup (hot), about 600 ml, simmer on low heat for another 5 minutes and add choped mint when done. At this point you ca either transfer it to a stand blender or you can take the shortcut and use the hand blender.
To keep in check the consistency of your soup is advisable to use the stand blender. Strain the soup and place the solid part in the blender adding liquid gradually until you’ve reached the consisdency you are pleased with.
If you like some cream in your soup transfer it to the pot on low heat and add cream as much as you please, let it boil for 30 seconds then set aside and let it rest.
You can serve this soup warm with some olive oil, garlic and parsley croutons or cold with extra mint for extra freshness (pam, pam!).
Text: Simona Stinga
Cook: Simona Stinga & Irina Mihart
Foto: Ionela Stoica