Chilled Pea & Mint Soup

Ladies and gentlemen, this is a seriously green soup.DSC04503Let me start first off by saying that I’m really not a big pea lover. Peas are boring. They taste fine, sure, and I usually take a small serving of them on Thanksgiving to feel somewhat healthier, but they are not something that I would ever crave. This soup, on the other hand, has been on my mind for quite a few weeks now.DSC04504Packed with avocado, spinach, and lots of freshly picked mint, I daresay that this soup is something that I actually began to crave! (Is that weird?)  It’s delightfully refreshing, light, ridiculously healthy, and perfect for an easy summer meal. And it’s also quite beautiful, if you like green.

Chilled Pea & Mint Soup (serves 4) vegan, gluten-free

  • 1.5-2 cups water, vegetable stock, or almond milk
  • 1/2 avocado
  • 1 clove garlic
  • 16 oz. bag of frozen green peas (almost 3 cups)
  • 1-2 cups fresh or frozen chopped spinach (may omit; it doesn’t change taste much)
  • 1 tablespoon fresh lemon juice
  • 1 cup chopped fresh mint
  • salt/pepper to taste

Place the water, avocado, and garlic into blender and blend until smooth. Very gradually, add all other ingredients and blend. This works best by adding the peas in two or three bunches, especially if thawed beforehand. Puree until smooth, or until desired consistency is reached. Add salt and pepper to taste. Serve chilled (by using frozen peas, this can be served and enjoyed immediately).

This is also great as a refreshing topping for grilled fish or tofu, served with a sliver of lemon!

Question: Thoughts on peas: yay or nay? What’s your favorite way to eat them?


Roasted Kabocha Squash


Kabocha squash, also known as the Japanese pumpkin, is one of the most under-appreciated vegetables out there, and also happens to be my very favorite.



Basic roasted kabocha squash:

Preheat oven to 400 degrees. Rinse your kabocha squash, cut in and half and remove all seeds. Cut into wedges, leaving the skin intact — it’s perfectly edible. Cover baking sheet with coconut oil spray (or olive oil spray), add your kabocha, and then give another quick spray for the top layer. Bake for 30-45 minutes (until completely cooked through), flipping at halfway point.

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Before and after. May be a bit less pretty after roasting, but certainly tastes way better. Enjoy with a sprinkling of sea salt, or cinnamon, or dipped in maple syrup, or even eat it like fries with ketchup/barbecue sauce. Or try my favorite way: spread some peanut butter on it. Yum!

 Question: Ever tried kabocha squash? Favorite way to eat it?