Fresh Flavors of Spring: Pea and Mint Soup with Herbed Goat Cheese Crostini

Hello lovely readers!

Spring is finally here, and with it comes an abundance of fresh, vibrant produce that makes me excited to spend more time in the kitchen. One of my favorite ways to celebrate the season is with a light, fresh, and delicious soup that perfectly embodies the flavors of springtime. Today, I’m going to share my recipe for Pea and Mint Soup paired with Herbed Goat Cheese Crostini. This combination is not just incredibly tasty but also easy to whip up, making it a great option for a family meal or a casual lunch with friends.

First things first, let’s talk about this soup. Peas are the star of the show here, and their natural sweetness is beautifully complemented by fresh mint—a match made in heaven! This soup is also a breeze to make and comes together in less than 30 minutes. It’s a perfect way to get a dose of vegetables into our daily diet, something we certainly need with four kids running around!

Now, to elevate the soup and add a delightful crunch, I’ve paired it with Herbed Goat Cheese Crostini. These little toasted slices of heaven are topped with creamy goat cheese mixed with fresh herbs like basil and chives. They’re super easy to make but pack a punch in terms of flavor. Plus, they add that bit of sophistication that makes the whole meal feel like a true celebration of spring.

So, without further ado, let’s get to the recipe.

Ingredients

Pea and Mint Soup

• 1 tablespoon olive oil
• 1 medium onion, finely chopped (150g)
• 2 cloves garlic, minced
• 900g frozen peas
• 1 litre vegetable broth
• 1 bunch fresh mint, leaves only (about 30g)
• Salt and black pepper to taste
• Optional: 100ml heavy cream or coconut milk for a creamier texture

Herbed Goat Cheese Crostini

• 1 baguette, sliced into 1cm thick slices
• 200g goat cheese
• 2 tablespoons fresh basil, finely chopped
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon olive oil
• Salt and black pepper to taste

Method

Pea and Mint Soup

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté for about 5-7 minutes, until it becomes soft and translucent.
3. Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
4. Pour in the vegetable broth and bring to a boil.
5. Add the frozen peas and cook for 5-7 minutes, until they are tender.
6. Remove the pot from the heat. Add the fresh mint leaves to the pot.
7. Using an immersion blender, blend the soup until smooth. Alternatively, you can blend the soup in batches in a countertop blender.
8. Season with salt and black pepper to taste. If desired, stir in the heavy cream or coconut milk.
9. Return the soup to the heat and simmer gently for another 2-3 minutes.

Herbed Goat Cheese Crostini

1. Preheat your oven to 180°C (350°F).
2. Arrange the baguette slices on a baking sheet and brush lightly with olive oil.
3. Bake in the oven for 5-7 minutes, or until the slices are golden and crispy.
4. In a small bowl, mix the goat cheese with the finely chopped basil, chives, salt, and black pepper.
5. Spread the herbed goat cheese mixture on the toasted baguette slices.
6. Serve the crostini alongside the pea and mint soup.

There you have it—an easy, delicious soup that brings the fresh flavors of spring right to your table. The kids adore the freshness of the peas, and the crostini are always a hit with everyone. I hope you try this recipe and love it as much as we do! Happy cooking!

Warm regards,

Al

Ingredients

Ingredients

Pea and Mint Soup

• 1 tablespoon olive oil
• 1 medium onion, finely chopped (150g)
• 2 cloves garlic, minced
• 900g frozen peas
• 1 litre vegetable broth
• 1 bunch fresh mint, leaves only (about 30g)
• Salt and black pepper to taste
• Optional: 100ml heavy cream or coconut milk for a creamier texture

Herbed Goat Cheese Crostini

• 1 baguette, sliced into 1cm thick slices
• 200g goat cheese
• 2 tablespoons fresh basil, finely chopped
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon olive oil
• Salt and black pepper to taste

Method

Method

Pea and Mint Soup

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté for about 5-7 minutes, until it becomes soft and translucent.
3. Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
4. Pour in the vegetable broth and bring to a boil.
5. Add the frozen peas and cook for 5-7 minutes, until they are tender.
6. Remove the pot from the heat. Add the fresh mint leaves to the pot.
7. Using an immersion blender, blend the soup until smooth. Alternatively, you can blend the soup in batches in a countertop blender.
8. Season with salt and black pepper to taste. If desired, stir in the heavy cream or coconut milk.
9. Return the soup to the heat and simmer gently for another 2-3 minutes.

Herbed Goat Cheese Crostini

1. Preheat your oven to 180°C (350°F).
2. Arrange the baguette slices on a baking sheet and brush lightly with olive oil.
3. Bake in the oven for 5-7 minutes, or until the slices are golden and crispy.
4. In a small bowl, mix the goat cheese with the finely chopped basil, chives, salt, and black pepper.
5. Spread the herbed goat cheese mixture on the toasted baguette slices.
6. Serve the crostini alongside the pea and mint soup.