Description
A vibrant and refreshing spring pea soup, perfect for a light meal or starter.
Ingredients
Scale
- 4 cups fresh or frozen peas
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup fresh mint leaves, chopped (optional)
- 1/4 cup heavy cream (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and bring to a boil. Add the peas and cook for 5-7 minutes until tender.
- Using an immersion blender, blend the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
- Season with salt and pepper to taste. If desired, stir in the chopped mint and heavy cream for added flavor.
- Serve warm, garnished with additional mint leaves if desired.
Notes
- For a vegan version, omit the heavy cream.
- You can add a squeeze of lemon juice for brightness.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4
- Sodium: 300
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 6
- Protein: 6
- Cholesterol: 0
Keywords: Spring Pea Soup, pea soup recipe, vegetarian soup, fresh pea soup, easy soup recipe