Irresistibly Creamy Spring Pea Soup You'll Crave All Season
This Spring Pea Soup is a vibrant and creamy dish, perfect for embracing the flavors of the season.
Equipment
- pot
- Immersion Blender
Ingredients
For the Soup Base
- 2 cups Fresh Peas Substitution: Use frozen peas (thawed) if fresh is unavailable.
- 1 medium Onion Substitution: Shallots or leeks can be used for a milder flavor.
- 2 cloves Garlic Substitution: Garlic powder may be used for a quick alternative.
- 4 cups Vegetable Broth Substitution: Chicken broth can be used for a non-vegetarian version; adjust salt accordingly.
For Creaminess
- 2 tablespoons Olive Oil Substitution: Light cooking oils such as avocado oil can be used instead.
- 1 cup Cream (or Coconut Cream for vegan) Substitution: Oat cream or any dairy-free milk can also work well.
For Freshness
- 1 cup Fresh Mint Substitution: Basil or parsley can be used for alternative herbal notes.
- Salt Adjust according to your taste preference.
- Pepper Adjust according to your taste preference.
Instructions
How to Make Creamy Spring Pea Soup
- Heat olive oil in a pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in minced garlic and sauté until fragrant, about 1 minute.
- Stir in fresh or thawed peas along with vegetable broth. Bring the mixture to a gentle simmer and cook for about 10 minutes, or until the peas are tender and vibrant green.
- Using an immersion blender, carefully puree the soup until smooth.
- Stir in your choice of cream or coconut cream, ensuring to heat gently without boiling to prevent curdling.
- If the soup is thicker than desired, add a little extra broth or water and stir until your preferred consistency is achieved.
- Season the soup with salt and pepper to taste. Just before serving, stir in fresh mint for that burst of flavor.
Notes
Enjoy crafting this delightful spring pea soup with these fresh ingredients!