This simple pea soup recipe makes an elegant start to a spring meal.
It’s also a great way to use frozen vegetables when the produce section is looking bleak.
Enjoy thisPea Soupyear-round for a nutritious,fiber-packedmeal.
Ana Cadena
Peas provide a whopping 7 grams of fiber per 1-cup serving.
And lets not forget the protein!
For that same 1-cup serving, youll get 8 grams ofplant-based protein.
Ana Cadena
Its a satisfying soup thats delicious and beautiful too, thanks to the peas brilliant green hue.
How to Make Pea Soup
1.
Build the Flavor
A Dutch oven is the perfect cooking vessel for making soup.
Ana Cadena
Its wide enough to provide ample space for softening the vegetables that build the flavor.
If you dont have one, any large pot will do the trick.
Blend It Up
When pureeing hot liquids, using an immersion blender is your safest bet.
Antonis Achielleos
If you dont have one, a countertop blender is a close second.
If your blender is very full, blend the soup in batches.
Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes.
Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
Add water and broth; bring to a lively simmer over high heat.
Reduce heat to maintain a lively simmer and cook until very tender, about 1 minute.
Puree the soup in batches in a countertop blender or with an immersion blender until smooth.
(Use caution when pureeing hot liquids.)
Stir in half-and-half (if using), salt and pepper.
While chicken broth offers a rich, savory flavor, using a vegetarian no-chicken broth is a good alternative.
Look for no-chicken broth with the soups and broths in the natural-foods section of most supermarkets.
Refrigerate pea soup in an airtight container for up to 4 days or freeze for up to 3 months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
