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Sweet Pea and Mint Soup with Chickpea Crumble Recipe

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A vibrant and refreshing Sweet Pea and Mint Soup topped with a crunchy, flavorful Chickpea Crumble. This healthy, plant-based recipe combines tender peas, fresh mint, and creamy blended vegetables with a smoky, savory crumble baked to crisp perfection, making a perfect light meal or starter.

Ingredients

Soup Ingredients

  • 1/2 tbsp olive oil
  • 1 medium leek (white and pale green parts only, finely sliced)
  • 1 small zucchini (chopped)
  • 4 cloves garlic (sliced)
  • 1/4 cup raw cashews
  • 4 cups frozen baby peas
  • 4 cups low-sodium vegetable broth
  • 2 cups baby spinach
  • 1/3 cup fresh mint leaves
  • 2 tbsp lemon juice
  • 2 tsp white miso paste
  • Sea salt flakes (to taste)
  • Freshly ground black pepper (to taste)

Chickpea Crumble Ingredients

  • 1 1/2 cups cooked chickpeas
  • 1 1/2 tbsp olive oil
  • 1 tbsp maple syrup
  • 3 tbsp nutritional yeast
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Sea salt flakes (to taste)
  • Freshly ground black pepper (to taste)

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C) with the convection or fan setting on. Line a baking tray with baking paper to prepare for the chickpea crumble.
  2. Make the chickpea crumble: In a bowl, roughly mash the cooked chickpeas with a fork or avocado masher. Transfer them onto the lined baking tray. Add olive oil, maple syrup, nutritional yeast, smoked paprika, garlic powder, and a pinch of sea salt and freshly ground black pepper. Mix everything thoroughly so the chickpeas are well coated. Bake on the top rack for 25 minutes, stirring halfway through, until the crumble is crispy and golden.
  3. Sauté the leek and zucchini: Heat olive oil in a large pot over medium heat. Add the sliced leek along with a pinch of salt and pepper, and cook while stirring for about 5 minutes until the leek softens. Next, add chopped zucchini, sliced garlic, and cashews, cooking for another 5 minutes to let the flavors meld.
  4. Thaw the peas: If the peas are still frozen, place them in a colander and rinse under warm water to thaw. Drain well, then add the peas to the pot. Cook for a couple of minutes, stirring to warm through.
  5. Blend the soup: Remove the pot from heat. Transfer the vegetables and peas to a large blender. Add the vegetable broth, baby spinach, fresh mint leaves, lemon juice, and white miso paste. Blend until the mixture is silky smooth. Pour the blended soup back into the pot and warm gently on low heat; do not let it simmer to preserve the vibrant color. Season with sea salt and freshly ground black pepper to taste.
  6. Serve: Ladle the warm soup into bowls and generously top with the crispy chickpea crumble. Serve immediately for the best texture experience.

Notes

  • If you prefer, you can use an immersion blender to blend the soup directly in the pot, blending until smooth before warming gently.
  • The chickpea crumble can be stored in an airtight container for up to 3 days and added to salads or other dishes for crunch.
  • Adjust seasoning at the end to balance the soup’s freshness and savoriness.
  • For a nut-free version, omit cashews and substitute with additional zucchini or potatoes for creaminess.

Find it online: https://justsosavory.com/sweet-pea-and-mint-soup-with-chickpea-crumble-recipe/