About a month ago, we had a really nice soup at a restaurant that utilized lemon, mint, and peas – a perfect late spring/early summer fare. So we decided to make it at home (honestly, I’m pretty sure that just about anything we eat in a restaurant anymore, we think “Oh, we should try to make that at home sometime”).
So this is what we ended up with. It’s perfect for a warm evening and can be whipped up pretty quickly, and you can eat it hot, cold, or anywhere in between. This lemon mint soup made with freshly shelled peas hits the spot.
Lemon and Mint Soup
- Coconut oil
- 1 small onion, chopped
- 1 qt chicken broth
- 2-3 cups cooked brown rice
- 1 cup shelled peas
- Juice and zest from 2 lemons
- 1 small handful mint, chopped
- Salt and pepper
- Cream, optional
- Heat the oil in a Dutch oven. Add onions, cooking until translucent.
- Add the broth, rice, peas, lemon juice, mint, salt, and pepper, stirring to combine.
- Heat it up until it's as warm as you want it.
- Spoon into bowls, and top with lemon zest and a mint leaf. You can also swirl in a little cream if you like creamier soups.
[…] we had a fantastic lemon and mint soup, which was actually the one that provided the impetus to recreate this soup at home. It was light and rich, but not too heavy – just what I want for a hot […]