Minted pea, spinach, and cucumber soup | Nourish plant-based living

Minted pea, spinach, and cucumber soup

Julie Mitsios

This soup is full of fresh flavours, light, and creamy without the need to use any actual cream. Served chilled, it’s the perfect dish to throw together when you don’t have much time on your hands.

Ingredients

SERVES 2–3

TO SERVE

Method

  1. Place all the soup ingredients in a blender except ½ cup of peas and the mint. Blend until smooth. Add the reserved peas and mint and pulse just a bit, so that the soup has some texture.
  2. Pour into bowls and serve with coconut yoghurt and cucumber ribbons.

 


Eat More Raw book cover This recipe is an edited extract from Eat More Raw by Julie Mitsios. Published by Earth to Table.

 


Julie Mitsios with basket of fresh produce
Julie Mitsios

Julie is a trained pastry chef, raw food chef, teacher, and author of the cookbook Eat More Raw.

This recipe was originally featured in Nourish plant-based living, Issue 66 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

YOUR INPUT