Green Pea Soup

Green Pea Soup

As a child, my favourite soup was canned pea and ham. Strange, I know. But what was even stranger? I liked it cold. Straight from the can and cold. Fortunately, I’ve grown out of that strange phase and now prefer my soup hot, homemade, and quite obviously, ham-free. So here’s my thick, herby, and nourishing green pea soup that’s perfect for slurping on chilly winter days. If the beautiful, vibrant colour isn’t enough to convince you, it’s also incredibly easy to make, budget-friendly and far more nutrient-dense than its canned counterparts.

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Serves: 4

Ingredients:

Soup

• 500g frozen peas
• 100g frozen spinach
• 1 x 400g can cannellini or butter beans
• 1/2 brown onion
• 2 cloves garlic
• 1 & 1/2 cups vegetable broth
• 1 & 1/2 cups water
• 4 tbsp tahini
• 1 tbsp olive oil
• 1/3 bunch parsley
• pinch of salt and pepper

Preparations:

1. Remove spinach from the freezer and allow to defrost for 10 – 15 minutes. Dice onion and garlic and drain white beans.


2. Heat olive oil in a fry pan over medium heat. Sauté onion for 2 – 3 minutes, or until translucent. Add garlic and sauté for a further minute.


3. Add frozen peas, spinach and 1 cup of water. Mix and cook for 6 – 8 minutes, or until hot and fully defrosted.


4. Transfer spinach and pea mixture to a blender and add vegetable broth, remaining water, tahini, parsley, salt and pepper. Blend until smooth.


5. Transfer soup to a pan over medium heat and cook for 5 – 10 minutes, or until thickened. Add white beans and remove from heat.


6. Serve hot and optionally garnish and serve with toast.

Watch the video: https://www.youtube.com/embed/u6nnTT2n5_E

Source URL: https://chloeevegan.com/recipe/green-pea-soup/

'); printWindow.document.write(printContent.html()); printWindow.document.write(''); printWindow.document.close(); printWindow.focus(); setTimeout(function () { printWindow.print(); printWindow.close(); }, 500); }); });