pea and peppermint soup.
I love this soup. It’s nourishing, easy, and unique. The combination of fresh peppermint, sweet green peas, egg, green onion and the addition of ginger and cinnamon, makes this soup perfect for a cold day, for pregnancy, cold and flu season and it’s quick enough for new mums!
I found it in the Vegetarian Mother’s Cookbook: Whole Foods to Nourish Pregnant and Breastfeeding Women—and Their Families.
The book was decent, but had a lot of brown rice forward recipes. So it seemed a bit dated in that sense. I never use brown rice but opt for other whole grains like millet, quinoa, and barley. But I did find this little gem of a recipe. I wish I’d had it for my pregnancy, because I really couldn’t keep much down for the first few months but some eggs and simple foods.
Pea and Peppermint Soup
- 4 cups vegetable broth (I like Trader Joe’s low sodium organic broth)
- 1 cinnamon stick
- 1 clove garlic, minced
- 1 tsp fresh ginger, minced
- 1 cup fresh or frozen peas
- 3 green onions, diced
- 1/2 cup tightly packed peppermint, chopped
- 2 tsp tamari
- 2 eggs, lightly beaten with a touch of water