“Inner Peas” Soup with Green Chickpeas and Lemon Mint Infused Olive Oil

This soup has the flavour of fresh garden peas but is made from frozen green chickpeas!  Unlike their counterpart, green chickpeas are loaded with plant protein, boasting 10 grams per cup! With frozen chickpeas on hand, this soup is ready in 20 minutes. I actually found organic GMO free, frozen green chickpeas at Costco!

Serve with Raw Kale Caesar Salad! (I’ll post this one next)





  • 3 shallots, peeled and chopped
  • 3 Tbsp. of olive oil
  • 1 large clove of garlic, minced
  • 3 cups of frozen green chickpeas
  • 3 cups of water or vegetable stock
  • 11/2 tsp. pink himalayan salt (less if using salted veggie broth)
  • 1/3 cup of fresh mint, chopped
  • 3 Tbsp. of fresh lemon juice
  • lots of fresh cracked black pepper




Saute shallots in 3 Tbsp. of olive oil until tender. Add minced garlic and sauté for a few minutes longer.                               Add the frozen chickpeas to the shallots along with the water or vegetable stock. Simmer until the chickpeas have thawed, about 10 minutes.



Add the chopped mint once the chickpeas have thawed. Blend until silky smooth in a high speed blender and then return to the pot to heat thoroughly.  Add lemon, salt, and fresh cracked pepper. Adjust seasonings.

Serve topped with a drizzle of mint lemon olive oil. (recipe follows)

Lemon Mint Infused Olive Oil

  • 1/4 cup of extra virgin olive oil
  • 3 Tbsp. of fresh lemon juice
  • 1/2 cup of fresh mint leaves

Puree until smooth. Drizzle over the soup just before serving!




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