Perfect Pea Soup
Fresh, herby, and anything but mushy canned soup – this will have you craving these vibrant flavors all spring long!
Ingredients
- 2 tbsp olive oil to cook
- 3 cups peas fresh or frozen
- 2 cups potatoes I love mini yukon gold – cubed
- 3 garlic cloves minced
- ½ yellow onion diced
- 3 cups broth bone broth for richness and nutrients!
- ½ cup almond milk
- 2 tbsp parsley freshly chopped
- 2 tbsp mint freshly chopped
- 2 tbsp basil freshly chopped
- salt and pepper to taste
Recommended toppings:
- freshly shredded parm cheese
- fresh lemon juice
Instructions
Meal Prep Directions:
- Chop 2 cups potatoes , 3 garlic cloves, 1/2 yellow onion and store them in a large reusable bag and refrigerate until ready to cook
Meal Assembly Directions:
- in a dutch oven or soup pan heat olive oil and cook ALL the prepped veggies and peas (frozen or fresh) until softened and fragrant. Season generously with salt and pepper.
- Add 3 cups broth , 1/2 cup almond milk, bring to a simmer covered until potatoes are very soft
- Add 2 tbsp parsley, 2 tbsp mint, 2 tbsp basil , stir until herbs are wilted and covered by broth. remove from heat and cool for 10-15 minutes before using a high power handheld immersion blender or transferring soup to a large blender to blend until desired consistency – should be smooth and creamy!
- Serve immediately or Store in large Meal Prep Container to enjoy throughout the week!
Notes
My Favorite Dutch Oven
This soup freezes wonderfully!
Nutrition
Calories: 256kcalCarbohydrates: 39gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 760mgPotassium: 765mgFiber: 9gSugar: 9gVitamin A: 1537IUVitamin C: 70mgCalcium: 95mgIron: 3mg
Tried this recipe?Let us know how it was!
