This green pea soup is such a great, healthy starter or dinner that you can prepare and serve in almost no time. Made with a few simple ingredients like butter, vegetable stock, onion, potato, and peas (fresh or frozen) it’s the easiest soup ever. It’s light and delicious!
I love the simplicity of this recipe, especially now during the winter, when healthy, warming soup is always a good idea. 🙂
To make this soup you can use either fresh or frozen peas. At this time of the year, the only option for me is a pack of frozen peas, and I’m not complaining as you can buy it almost everywhere ? .
If the soup is too thick for your liking, adjust the thickness by adding more vegetable stock or water.
How to serve and store this easy green pea soup?
I like to serve this pea soup as a light dinner, with a spoon of sour cream and some nigella seeds. I also recommend to serve it up with some crunchy element like toasted bread, crackers, or breadsticks.
Let it cool down completely, and store your green pea soup in an airtight food container in the fridge for 2-3 days.
If you are looking for another healthy soup recipes, you might want to check out the recipes below:
- Simple mushroom soup with en egg and beans (gluten-free, dairy-free)
- Creamy vegan pumpkin soup with ginger and chilli
Easy green pea soup | healthy and gluten-free
Equipment
- Blender
Ingredients
- 450 g green peas (fresh or frozen)
- 2 cups vegetable stock
- 1 potato
- 1 onion
- 2 tbsp butter
- 2 tbsp fresh parsley
- 1 tbsp sour cream
- salt and black pepper to taste
- nigella seeds
Instructions
- Peel the potato and cut it into very small pieces. Heat the butter in a frying pan, and fry chopped potato for 5 minutes. Peel and finely chop the onion. Add onion to the frying pan and continue to fry over medium heat for 10 minutes, or until potato and onion are tender and slightly brown.
- In a meantime, bring a pot of water with a pinch of salt to a boil. Add frozen peas and cook over medium heat for 6-8 minutes, drain and set aside.
- Transfer cooked peas, potato, and onion to a blender. Add fresh parsley, season with salt and black pepper, blend until silky smooth. Transfer your soup to the pot and warm up to the desired temperature. Serve with a spoon of sour cream and nigella seeds.
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