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

Minted pea, spinach, and cucumber soup

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.


SERVES 2 – 3



  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.

This recipe was originally published in Nourish Issue 66, Spring Clean - View Magazine
Recipe by Julie Mitsios

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

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