Join KindChef Carol Weil to make a Minty Pea Soup (based on this recipe from Bon Appetit.) After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Minty Pea Soup
Ingredients
- 9 tablespoons unsalted butter
- 3 medium onion, chopped
- 2 leeks (optional, and if you add then perhaps cut down on one onion)
- 3-4 carrots or parsnips (optional, if you want a thicker soup)
- 12 cups vegetable broth
- 18 cups frozen peas, thawed
- ¾ cup fresh flat-leaf parsley leaves
- ¾ cup fresh mint leaves
- Kosher salt, freshly ground pepper
Instructions
- Melt butter in a large pot over medium heat.
- Add onions and leeks if using. When softened and lightly browned, add half of the broth and bring to a boil.
- Add peas, reduce heat and simmer gently until softened. Add parsley and mint and remaining broth.
- Puree with an immersion blender or in a regular blender.
- Season with salt and pepper if needed.
OR
Zucchini, Pea, and Basil Soup (From Ottolenghi Simple by Yotam Ottolenghi)
Ingredients
- 6 Tbsp olive oil, plus extra to serve
- 2 heads of garlic, cloves separated & peeled
- about 12 medium zucchini, chopped into 1 1/4′ slices (about 18 cups)
- salt & black pepper
- 2 quarts vegetable stock
- 4 cups water
- 9 cups frozen peas
- 5 cups basil leaves
- 14 oz feta, broken into pieces
- 2 lemons, finely zested
Instructions
- Heat the oil in a large saucepan on a medium-high flame, then fry the garlic cloves for two to three minutes, stirring often, until caramelized. Add the zucchini, two teaspoons of salt and plenty of pepper, and fry for three minutes, stirring, until starting to brown.
- Pour in the stock and cold water, bring to a boil and cook on a high heat for seven to ten minutes, until the zucchini is soft but still bright green. Add the peas, stir through for a minute, then add the basil, turn off the heat and blitz smooth with a stick blender (or in a
blender). - To serve, spoon into bowls and top with the feta and lemon zest. Finish with a good grind of black pepper and a final drizzle of oil.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Minty Pea Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- Here2Help @ Bethesda Presbyterian Church, 7611 Clarendon Road, Bethesda. (Go down driveway next to brick house just before the church on Clarendon and look for coolers labeled for soup donations). Drop off Sundays, 9:30 am-12 noon.
- Homes Not Borders 3610 East St., Landover. Drop off daily 10 am-2 pm. NOTE: Soups dropped here must be vegetarian or Halal only, as they will be shared with newly arriving refugee families in the area.
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Thursdays, or Fridays 9-11 am.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
