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In large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing 5 minutes until onions become translucent and fragrant.
Add peas, chopped carrots, and vegetable broth. Bring to boil, then reduce heat and simmer 10 minutes or until carrots are tender.
Stir in chopped Swiss chard leaves and cook an additional 2-3 minutes until wilted. Remove pot from heat.
Using an immersion–or regular–blender, purée soup until smooth and creamy. If using a regular blender, work in batches, being cautious when blending hot liquids.
Stir in chopped mint leaves and lemon juice. Season with sea salt and pepper. Allow soup to cool to room temperature.
Once cooled, cover pot and refrigerate at least 2 hours or until thoroughly chilled.
Serve chilled soup in bowls. Garnish with a dollop of Greek yogurt, sliced radishes, or a sprinkle of fresh herbs.