Description
A vibrant and fresh spring pea soup that is easy to make and packed with flavor. Perfect for a light lunch or as an appetizer.
Ingredients
Scale
- 4 cups fresh or frozen peas
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh mint leaves for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the peas and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 10 minutes.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches.
- Stir in the heavy cream and season with salt and pepper to taste. Return to heat if necessary to warm through.
- Serve hot, garnished with fresh mint leaves if desired.
Notes
- For a lighter version, replace heavy cream with coconut milk or omit it entirely.
- This soup can be stored in the refrigerator for up to 3 days.
- For added flavor, consider adding a squeeze of lemon juice before serving.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5
- Sodium: 250
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 24
- Fiber: 8
- Protein: 6
Keywords: spring pea soup, pea soup recipe, vegetarian soup, fresh pea soup, easy soup recipe