How to prepare Thermomix creamy pea soup with mint and croutons
Creamy pea soup with Thermomix: a quick and silky recipe
Hi! Let’s admit it: the perfect velvety soup is the one that is velvety both in name and in texture, but often you run into consistencies that are too liquid and resemble a broth or, worse, creams with a muted color and weak flavor.
It’s a real shame when such a simple dish fails to convey that sense of freshness and comfort we look for in a light lunch.
The Thermomix creamy pea soup we make today solves these problems by combining the sweetness of peas with the creaminess of potatoes, all enhanced by the lively touch of fresh mint.
Thanks to the power of the Thermomix, you’ll get a smooth and homogeneous texture effortlessly, keeping a bright green color that will make you want to dive your spoon in.
It’s a friendly, vegan, and incredibly quick recipe—ideal when you need a healthy meal but time is tight.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 18 Minutes
- Portions: 4
- Cooking methods: Other
- Cuisine: Italian
Ingredients for Thermomix Creamy Pea Soup
- 3 1/3 cups frozen peas (or fresh, shelled)
- 1 leek
- 1 potato
- 2 tbsp extra virgin olive oil
- 2 cups vegetable broth (hot or water)
- A few leaves mint
- to taste bread croutons (toasted)
- 1 pinch black pepper (ground)
- to taste salt
Tools
- Kitchen appliance
How to prepare Thermomix creamy pea soup
Place the leek cut into large pieces and the extra virgin olive oil into the mixing bowl. Program the Thermomix to sauté at 212 °F for 3 minutes at speed 1. You’ll obtain a soft, fragrant base.
Add the peas, the potato cut into small cubes and the hot vegetable broth (or water). Season with salt and cook for 15 minutes at 212 °F at speed 1.
When cooking is complete, blend everything by gradually increasing the speed from 5 up to 10. If the soup seems too thick, add another splash of broth and blend for a few more seconds until you reach the desired texture. Serve with croutons, mint and a drizzle of oil.
If you don’t have a Thermomix, you can prepare this soup in a regular pot. Start by sweating the thinly sliced leek with the oil in a large saucepan. When tender, add the diced potatoes and peas. Cover everything with hot broth and cook over medium heat for about 20-25 minutes. Once the vegetables are tender, use an immersion blender directly in the pot until you obtain a smooth cream. Adjust the density with more broth if necessary and finish with fresh herbs.
Notes on Ingredients and Substitutions
Peas: Frozen peas are a great alternative to fresh ones because they retain their color and nutritional properties well.
Leek: It gives a milder flavor compared to onion, ideal so as not to overpower the sweetness of the legumes.
Potato: Serves as a natural thickener to give body to the soup without having to add cream or flour.
Storage
The soup keeps perfectly in the refrigerator for 2-3 days in an airtight container. You can also freeze it if you used fresh ingredients.
Recipe Variations
With Feta: Crumble Greek feta over the hot soup for a salty, fresh contrast.
Crispy Version: Add toasted pumpkin or sunflower seeds along with the bread croutons.
Tips
Bright green: To keep the color vivid, blanch the peas in boiling water for one minute and plunge them into ice water before starting the recipe.
The Broth: Always use hot broth so as not to slow down the cooking times set in the Thermomix.
FAQ (Questions & Answers)
Can I use canned peas?
Yes, but rinse them well and reduce the cooking time to 5-8 minutes, since they are already cooked.
What can I use instead of leek?
A shallot or a small white onion will work well.
Is the mint mandatory?
No, but it gives an incredible freshness. You can substitute it with basil or chives.
