2tbsphealthy oil for medium to high heat cooking(e.g., high-oleic sunflower oil, coconut oil, avocado oil, or camelina oil)
2mediumwhite or yellow onionsdiced
4largestarchy potatoes (russet or table)chopped into 1 inch cubes (leave peels on)
4sprigsfresh thyme (or 1 tsp dried)
4clovesgarlicminced or grated
2litresvegetable stock or waterStart with 1 litre and add more if needed after blending.
2cupspeasfresh or frozen
2tbspMiso paste
⅔cupsmint leavesloosely packed
2cupsspinach or your favourite cooking green(optional)
2pinchessea saltto taste
Instructions
Cook potatoes, thyme, garlic and onion in oil over medium heat, stirring occasionally until onions are translucent.
Add the salt and stock or water and bring to a simmer.
When potatoes are totally cooked (about 15 minutes), add green peas and mint as well as other cooking greens (optional). Stir and take the soup off of the heat right away (unless you are using collard greens, then cook them out until tender.)
Season the soup with salt and/or Miso.
Cool and blend until smooth.
Notes
You can freeze this soup. If it separates upon thawing, just puree it again in the blender.
If you make larger quantities of this recipe, you do not need to double/triple the quantity of oil.
Substitute any cooking green for peas to change this soup up (e.g., spinach, arugula, kale).
Serving Information
Goes well with pesto.Heat some soup up, taste again for seasoning and garnish with mint leaves, drizzle with plain, dairy-free yogurt for a creamier soup.