we lasted 12 days on the Whole30.
technically, shorter than that,
because we had peas a few days prior.
a diet that has something against
fresh, in season peas is no diet for me.
i do appreciate the
blank slate that was this experience,
no matter how brief it was.
we introduced rice back in a few days ago,
a little bit of sugar
but i think we’ll maintain the
mainly protein + vegs thing
WITH RICE EVERYDAY LIKE A GOOD ASIAN
meanwhile, pea season is
around for another week or so
and we’ve made variations of this soup
2 times already.
i’m doing everything i can to
break the rules of Whole30,
there is no way i’m gonna let this
season go by without trying to at
least get sick of it.
summer greens vichyssoise with spicy mint sauce
makes enough for 4, OR, 2 really hungry wannabe Whole30ers
2 leeks, sliced and cleaned (i like to soak them in a bowl of cold water and let the dirt fall to the bottom)
2 garlic scapes, sliced/diced
1/2 pound of FRESH PEAS, rinsed
handful of kale
1/2 can of coconut milk
splish splash of olive oil
1 seedless english cucumber
half a avocado
salt/pepper to taste
spicy mint sauce
bunch of fresh mint, aim for 1 cup
bunch of parsley, aim for 1/2 cup
1 garlic scape, diced
1 TBL spicy brown mustard
1 thai green chili pepper
1/4 – 1/3 cup of olive oil
juice of 1 lemon
to make the minty sauce, put everything into a vitamix and blitz it till completely smooth. can be kept in clean container for up to a week.
to make the soup, in a large saucepan head up the olive oil. add in the leeks and garlic scape and season with salt/pepper. saute til the leeks are soft. add in half a can of coconut milk and bring up a gentle simmer. turn off heat and add in the peas and kale, mix through til the kale is wilted and lid it.
allow the soup to cool sufficiently before blitzing either with a handheld immersion blender or in the vitamix until smooth. add in the cuke and avocado, and blitz it some more. depending on how thick you want the soup, it may be fine as is, or you can add a ladleful of water/veg stock. season to taste.
serve the soup chilled and topped with a spoonful of the spicy mint sauce.
3 years ago: PB & Chocolate Cakelettes
2 years ago: diy sperm cornhole
1 year ago: pulled pork taco
6 thoughts on “summer greens vichyssoise + spicy mint sauce”
This is why I find Whole30 so suspect–any program that wouldn’t allow the above because of the inclusion of peas is ridiculous! Enjoy your peas and your rice and try to do your best to eat more protein and vegetables and I think you’ll be doing very well in the long run.
hi Elizabeth — you totally get it, thank you. i have a really hard time adding the meats to my diet, everything else when included with rice is… cake (which was also a no-no for whole30)
This looks so good! So refreshing and healthy. I’m glad you gave it up for in season peas. What a gorgeous looking spring/summer soup and I’m loving the addition of herbs!
amanda, it really is quite refreshing and so dang easy to put together, which is my kind of summer dish.
Yep I’m rice like a good asian too, I do not need to eat bread all the time, like everyone here around me does. I read the Whole30 thing and at the beginning I thought, oh ok,… then a bit further and the fact that you couldnt eat so much fresh healthy stuff I didn’t quite get it. What an interesting soup! It had never occured to me to put avocado in a soup. Ok, half an avocado isn’t much I know but its a brilliant idea. xx
sofia, if i am able to have rice, i’m good, but i have missed bread …
i added the avocado for some creaminess and healthy fats, it also gives the soup another green element.