Pea Soup
Chunky Pea Soup
(vegetarian, gluten-free, can be dairy-free)
Serves 7-8
Vegetarian or not, this soup is for everyone! As a whole, our society eats too much meat and too little vegetables. More vegetables equal more fiber, vitamins and minerals! Best of all, this soup is ready to eat in as little as 40 minutes and is SO easy to make; basically just throw the ingredients together, heat and serve.
Ingredients:
1 tbsp olive oil
1 stalk celery, chopped
1 medium onion, finely diced
1 pound peas, fresh or frozen
1 quart (4 cups) low sodium vegetable broth
1 cup milk of choice, dairy or nondairy
3-4 cloves garlic, finely diced
3 tsp Everything but the Bagel Sesame Seasoning Blend*
Salt & pepper, to taste
*Trader Joe's Everything but the Bagel Sesame Seasoning Blend
Ingredients: sesame seeds, sea salt flakes, dried minced garlic, dried minced onion, black sesame seeds, poppy seeds
Feel free to make your own sesame seasoning blend or omit altogether and go the more traditional route by using parsley and thyme.
Instructions:
In a large pot, cook the celery and onion in olive oil, ~15 minutes
In a food processor or blender, combine the peas and veggie broth and puree
Pour the pea puree into the stove pot and add all remaining ingredients
Simmer for 25 minutes or until ready to eat
Notes:
Making the soup by pureeing only the peas leaves the soup with celery chunks so cut them as big or small as you wish. If you prefer more of a creamy texture, use a handheld blender but be careful when blending hot liquids. I blended the frozen peas and veggie broth to avoid this.
Cover and refrigerate any leftovers.
Enjoy!
-Mallory
Soup Essentials: large pot, veggie broth, veggies, sharp knife
Combine the peas with vegetable broth. Blend until smooth
