Springy Chilled Pea Soup

Spring cooking is my favorite type of cooking. I feel like I’m coming out of hibernation, and everything is amplified — everything is fresh and green and colorful, and flavors are light and refreshing. I love greens, so the season of peas, asparagus, and spinach speaks to my soul. After a long winter, my body craves ruffage.

This soup answers the call. You can certainly eat it warm, but I find the flavors really shine if you have it chilled. I like to put it in a to-go mug and take it with me while I’m out running errands. BTW, don’t let that comment fool you; I don’t drink this while wearing Lululemon and on my way to hot yoga. If I’m eating it on the go, I’m probably also putting ice cream in my grocery cart. (Or Cheez-Its. God I love Cheez-Its.)I eat it because it’s delicious. You can trust me when I say that, at the end of the day whether it’s healthy or not, I will only post recipes that I find delicious and crave-worthy. The fact that it’s pretty healthy is icing on the cake (HA! I made a health joke that still managed to mention cake. Win!).

This soup is also a puree, which means you get to be lazy with chopping. Meaning things move faster, and you can whip this up in a snap!

Ingredients:

2 TBSP olive oil

1 bunch of scallions, roughly chopped

2 TBSP basil

3 cups peas, fresh or frozen

1 cup spinach, fresh or frozen

3 cups of veggie broth*

2 TBSP mint

1 lemon, zested and juiced (about 2 TBSP)

1 TBSP salt

1 tsp black pepper

*If possible, I use asparagus broth