I really love soup, and when spring rolls around, I have a hard time giving it up. Anyone else feel the same? It could be well in to the ninety plus degree range in the middle of July, but I’m still all about curling up with a bowl of piping hot brothy deliciousness.
Fortunately, we’re not yet into the hot days of summer. Temperatures are cool enough on most days that a bowl of soup is totally acceptable. And as an added bonus, there’s much more available in the produce department than just a few short months ago when it was really cold. Spring might just be prime soup season.
Split pea soup is a favorite of mine in the winter months, but when fresh peas are around, I take full advantage and cook up some soup with them. The flavor is lighter, fresher, and the soup takes on a pretty green hue, especially when you incorporate bunches of fresh herbs, like I did here. Minted pea soup is a pretty popular dish this time of year, but since I love the way parsley, mint and scallions play off of each other in Mediterranean dishes, I went and included all three.
A little bit of coconut milk adds some dairy-free creaminess to the soup (which doesn’t end up tasting like coconut at all), and because I’m a big fan of putting toppings on top of my soup, I baked up some fresh garlic croutons.Print this recipe
You can substitute frozen peas if you decide to make this when fresh peas aren’t in season. Just cut the simmer time down to about 2 minutes.
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