This soup paired with a grilled cheese sandwich makes a great summer lunch. If you can find fresh peas (and have the patience to shell them) by all means use them.

Sun Oven Pea Soup with Mint


2 tablespoons olive oil

1 leek, white and pale green parts only, chopped

1 clove garlic, minced

4 cup vegetable broth

1 pound frozen petite peas

1 cup fresh mint, coarsely chopped

Salt and pepper to taste

1/4 cup sour cream


Set Sun Oven out to preheat.

In a large pot, toss the oil with the leeks and garlic. Cover and cook in the Sun Oven until the leek is soft, 15 to 2o minutes. Add the broth, 2 cups of the peas, and the mint. Cook until peas are soft, 45 minutes to 1 hour. Remove the pot from the Sun Oven (leave the Sun Oven out). Using an immersion blender, blend soup until smooth. Season with salt and pepper. Stir in the remaining peas. Cover and return the pot to the Sun Oven. Continue cooking until heated through. Serve with sour cream.

Makes 4 to 6 servings

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