This soup was inspired by Sheryl Crow’s “Spring Pea and Mint Soup with Scallop Ceviche” from the If It Makes You Healthy cookbook. Naturally, I had to tweak the recipe to not only make it easier to prepare but to fit our family’s tastes. And what a delight–a light, refreshing soup perfectly complemented by a zingy scallop relish. Thumbs up!

Mint-Pea Soup with Scallop-Poblano Soup

2 tbsp olive oil, divided

1 cup diced red onion, divided

4 cups vegetable broth

1 lb frozen peas (fresh is nice too, of course)

2 tbsp chopped mint leaves

3 tbsp fresh lime juice, divided

1/2 tsp ground black pepper

1/3 cup poblano pepper, diced small

1/3 cup red bell pepper, diced small

8 oz scallops, diced small

2 scallions, sliced thin

1 tbsp chopped cilantro

1/2 tsp sea salt

2 cups fresh baby spinach

1) To large soup pot add 1 tbsp oil (reserving 1 tbsp) and heat over medium-high; add 1/2 cup red onion (reserving 1/2 cup) and cook 7 minutes, stirring often; add vegetable broth and bring to a boil; add peas, mint, 2 tbsp lime juice (reserving 1 tbsp), and black pepper; reduce heat to low and cook 10 minutes

2) Meanwhile, to large skillet add 1 tbsp reserved olive oil and heat over medium-high; add reserved 1/2 cup red onion, poblano pepper, and red bell pepper and cook 3 minutes; add scallops, scallions, cilantro, salt, and reserved 1 tbsp lime juice; cook 3 minutes, stirring often; remove from heat

3) Add spinach to soup pot, stir well, and remove soup from heat; using an immersion blender (or regular blender, but be careful–hot, hot, hot!) puree soup

4) Ladle soup in bowls and spoon scallop-poblano relish in center; eat up!

Servings: 4 dinner-sized portions; 8 side portions