Peas, the main ingredient in this soup, are really high in vitamin C and they also contain a decent amount of protein. For this recipe, you can use frozen peas just as easily as fresh peas making is super (or should that be “souper!”) easy to make.
If you fancy a little extra in this soup, add some cooked ham or bacon. Ham and/or bacon really go well with peas. However, if you prefer a meat-free soup, this recipe is wonderful as it is!
Ingredients – makes eight servings
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- Celery Bunch
- 2 cloves garlic, chopped
- 1 teaspoon chopped fresh thyme or parsley
- 6 cups peas, fresh or frozen
- 1/2 cup water
- 4 cups reduced-sodium vegetable broth
- 1/2 teaspoon salt
- Freshly ground pepper to taste
1. In a heavy pan, heat the butter and oil over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes.
2. Add garlic and thyme (or parsley); cook for about 10 seconds.
3. Stir in peas. 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.
4. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Add salt and pepper if required. Looking for the smooth puree ? Why I’ve bought a professional blender .
Nutrition per serving
- 131 calories
- Fat 3 grams
- Carbohydrates 18 grams
- Fiber 6 grams
- Protein 7 grams