Description
A creamy and flavorful spring pea soup that is perfect for a light meal or appetizer.
Ingredients
Scale
- 2 cups fresh peas
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- Juice of 1 lemon
- Salt & pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat and sauté chopped onions until translucent.
- Add minced garlic and cook until golden brown. Stir in fresh peas and heat through.
- Pour in vegetable broth and bring to a gentle simmer for about 10 minutes until peas are tender.
- Blend the mixture until smooth using a blender or immersion blender.
- Return the soup to low heat, stir in cream and lemon juice, and season with salt and pepper.
- Ladle into bowls and garnish with fresh herbs or croutons if desired. Serve warm.
Notes
- For a dairy-free option, use coconut milk instead of heavy cream.
- Garnish with fresh herbs like mint or basil for added flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 30mg