{"id":17111,"date":"2021-03-19T10:00:33","date_gmt":"2021-03-19T14:00:33","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=17111"},"modified":"2021-03-10T11:06:13","modified_gmt":"2021-03-10T16:06:13","slug":"bright-pea-and-mint-soup","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2021\/03\/19\/bright-pea-and-mint-soup\/","title":{"rendered":"Bright Pea and Mint Soup"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"225\" height=\"300\" src=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/03\/Pea-Soup-225x300.jpg\" alt=\"\" class=\"wp-image-17112\" srcset=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/03\/Pea-Soup-225x300.jpg 225w, https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/03\/Pea-Soup-768x1024.jpg 768w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><figcaption>Photo by Rissa Miller<\/figcaption><\/figure>\n\n\n\n<p>By Rissa Miller, <em>Vegetarian Journal<\/em> Senior Editor<\/p>\n\n\n\n<p>(Serves 4)<\/p>\n\n\n\n<p>1 small onion, chopped<\/p>\n\n\n\n<p>1-2 stalks celery, chopped<\/p>\n\n\n\n<p>32-ounce box low-sodium\nvegetable broth<\/p>\n\n\n\n<p>16-ounce bag frozen peas,\nthawed to room temp<\/p>\n\n\n\n<p>1-2 teaspoons fresh ginger,\npeeled and minced<\/p>\n\n\n\n<p>Salt and pepper, to taste<\/p>\n\n\n\n<p>1\/4 cup fresh mint (optional,\nmore to garnish)<\/p>\n\n\n\n<p>2 Tablespoons fresh basil\n(optional, more to garnish)<\/p>\n\n\n\n<p>Olive oil, to garnish\n(optional)<\/p>\n\n\n\n<p>Plain vegan yogurt, to\ngarnish&nbsp;(optional)<\/p>\n\n\n\n<p>Vegan croutons, to garnish\n(optional)<\/p>\n\n\n\n<p>In a large pot over low heat,\nsaut\u00e9 onion and celery in about 1\/4 cup broth until tender and fragrant, about\n5-7 minutes. Add all remaining broth, peas, ginger, and salt\/pepper. Cook over\nlow heat for 10-12 minutes until all veggies are warmed through and soft.\nRemove from heat and add fresh mint and basil.&nbsp;<\/p>\n\n\n\n<p>Pur\u00e9e in a blender or food\nprocessor, or with a hand blender until smooth and creamy. Serve warm,\ngarnished as desired with fresh mint or basil, olive oil, vegan yogurt, or\ncroutons.&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Rissa Miller, Vegetarian Journal Senior Editor (Serves 4) 1 small onion, chopped 1-2 stalks celery, chopped 32-ounce box low-sodium vegetable broth 16-ounce bag frozen peas, thawed to room temp 1-2 teaspoons fresh ginger, peeled and minced Salt and pepper, to taste 1\/4 cup fresh mint (optional, more to garnish) 2 Tablespoons fresh basil (optional, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-17111","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/17111","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=17111"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/17111\/revisions"}],"predecessor-version":[{"id":17113,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/17111\/revisions\/17113"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=17111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=17111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=17111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}