Green Pea Soup
A healthy, protein-rich green pea soup that quickly comes together, and you will come to rely on it whenever you need a comforting meal.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Soups and Salads
Cuisine: American
Servings: 6 Servings
Calories: 215kcal
- 2 tablespoons olive oil
- 2-3 large cloves garlic chopped
- 2-3 large shallots chopped (about 5.5 ounces or 155 grams)
- ½ cup pistachios
- Salt and pepper
- ½ bushel fresh parsley about 1 to 1 ½ cups chopped (alternative: cilantro)
- 1 bag frozen peas (about 3 ½ cups) 16 ounce/ 454 grams
- 32 oz lightly-flavored chicken broth (about 4 cups) 946 ml
- 1 cup water
- 1 teaspoon Vegetable Broth and Seasoning optional
- Sour Cream to garnish optional and omit if you want to keep it dairy-free and vegan-friendly
In a stockpot (minimum 5 QT), heat the oil over medium heat. Add in garlic, shallots, and nuts—season with a few pinches of salt.
Cook and stir for about 2 minutes; do not allow to brown.
Stir in the parsley and the peas.
Immediately add the vegetable broth and water (see note).
Season to taste with salt, pepper, and vegetable seasoning (optional).
Let come to a gentle simmer and cook for 8 to 10 minutes or until the peas are ready. Stir occasionally.
Turn the stove off and let the soup cool a little.
With a hand mixer, blend the ingredients until you have pureed all the ingredients. Reheat, if necessary, before serving. You can also use a blender or food processor that can handle warm liquids, to puree the soup in batches.
Calories: 215kcal | Carbohydrates: 4g | Protein: 1g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 0.03mg | Sodium: 90mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.2mg