chilled pea soup

​This is a perfect cleansing soup as we transition into spring. It’s filled with vitamin K, vitamin C, vitamin B1, copper, manganese, phosphorus, folate and fiber. This soup is a perfect side for meals on hot days.

​(You can also have it warm if you’d like.) 

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I love adding lots of freshly squeezed lemon to my bowl right before I devour it. It adds some vitamin C, alkalinity and lightness to the dish. Enjoy! 

Ingredients:
3 tablespoons ghee
1 medium sweet onion, chopped
2-3 cloves garlic, chopped
4 cups Imagine vegetarian no chicken low-sodium broth
1 cup water
2 lbs frozen petite peas
1/2 cup fresh flat-leaf parsley leaves
1/4 cup fresh mint leaves
3/4 t Himalayan sea salt, or to taste
Freshly ground pepper, to taste
Plain yogurt, for serving
Lemon wedges, for serving

Directions:
1. Heat a large pot over medium heat. Add onion, garlic, and half of the sea salt. Saute over medium heat for 5-10 minutes or until onions are translucent. Stir often to prevent garlic from burning. 

2. Add broth and water and bring to a simmer. Simmer for 10 minutes, covered.

3. Turn off heat and add peas, parsley and mint to the pot.

4. Transfer soup to a blender or puree with an immersion blender. Taste for salt or pepper and add as needed. 

5. Chill soup in refrigerator until cold throughout. 

6. Serve with a dollop of plain yogurt (optional) or freshly squeezed lemon wedges. Enjoy!