Healthy and easy frozen green peas pureed in a flavorful broth for a creamy and delicious, vibrant green, soup.
(Updated 2/21/16: New pictures, pin-ables, Tweet-ables, similar posts, and minor editing)
Green peas are very nutritious. They are high in fiber and protein while being low in fat and contain many antioxidants. My husband loves peas and we always have a huge bag of them in the freezer. You will notice two different looking soups in this post because they are from different batches (same basic recipe with just minor alterations). I was pleasantly surprised when my husband started requesting this soup regularly. I've made it often since the first post. I love the flavor and nutritional benefits of this soup and am happy my husband does too. It's a quick and delicious way to prepare frozen peas.
#Spouseapproved #vegetarian Green Pea Soup [Tweet this]
I have a kind of love-hate relationship with peas. I know that they are healthy and try to use them regularly but they aren't my favorite vegetable. It's not even the taste. I don't mind the flavor but it's the work it takes to eat them that makes me less of a fan. This may seem like a silly reason to avoid a food but I can't help it. I'll have peas on my plate and try to take a scoop of them only to have them roll away or fall off my fork or spoon. It should not be so difficult to get your food into your mouth!
Get your peas the easy way in #GreenPea #Soup [Tweet this]
That is why this soup is so great. It's simple and delicious and stays on your spoon. It also contains a lot of peas. 1 1/2 cups per serving to be exact and that is a lot of fiber and protein. I don't think even my husband (the pea lover) would put that many peas on his plate.
Get lots of #fiber and #protein from GreenPeaSoup [Tweet this]
Green Pea Soup
1 Tbsp butter or oil
1 cup onions, chopped
1 clove garlic, smashed
3 cups green peas, frozen
2 cups chicken broth or vegetable broth
2 tsp dried basil
2 Tbsp guacamole/avocado puree (or cream)
salt and pepper to taste
In a large sauce pan, saute the onions in butter or oil until tender. Add the garlic, peas, broth, and basil and bring to a boil.
Lower heat and let simmer for about 30 minutes.
Remove from heat and puree the soup with the guacamole until creamy. (Most of the recipes I looked at used cream to make the soup creamier. That would be great but I didn't have cream on hand and did have some guac. Avocados are creamy so that's what I used and it was delicious. It also makes this soup vegan, if your guac is vegan, and if you use oil and vegetable broth too. I've also used sour cream in this soup with great results.)
Taste for seasoning and add salt and pepper to taste.
Makes 2 servings. It's great on its own or paired with crackers or a sandwich. (my husband added some Habanero Hot Sauce to his and said it was delicious)
Check out my Habanero Hot Sauce mentioned in this post:
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