Vegan Pea and Mint Soup

Bright green and so, so good! This soup could not be more simple and it is a light, healthy spin on the classic recipe which tends to include a substantial amount of cream or milk. The potato more than makes up for the lack of cream, and if you follow my recommendation and cook the broth and aromatics low and slow, the starch will get really sweet and the soup will become richly flavored. This makes a great first course or light lunch and would be spectacularly beautiful garnished with some edible flowers.

Ingredients
1 yukon gold potato (about the size of a fist), 1/4" dice (Could probably sub a yellow beet)
1 medium onion 1/4" dice
1 leek diced
High quality olive oil
4 cups vegetable stock
2 cups water
1 bag of frozen spring peas, refrigerator thawed
1 cup fresh mint, loosely packed
lemon zest
salt and pepper to taste

In a big soup pot with a tight fitting lid sweat the onion and leek in olive oil over very low heat for 10 minutes. Do not let the veggies brown. Add the diced potato and sweat for 5 more minutes. Pour in the stock and bring to a boil. Simmer over low heat for 30 minutes until the potatoes are soft. Add the water, continue to simmer for 15 more minutes and then add sea salt to taste. Drop in the peas and the mint and simmer for 5 more minutes. Purée, taste for salt and pepper, and serve immediately.

Serving suggestions: Top with sourdough croutons, a drizzle of roasted carrot purée, add some fennel bulb in with the leeks and onion...This soup offers itself up to many variations.