Green Pea Soup
Quick and easy homemade green pea soup recipe. By using frozen peas, this recipe can made anytime of the year!
Servings: 4
Ingredients
- 1 Tbsp vegetable oil
- 4 garlic cloves minced
- 1 medium onion chopped
- 1 medium leek whites and light green parts only, halved and sliced thin
- 1 large Russet potato peeled, cut into small cubes
- 16 oz frozen green peas
- 4 cups vegetable stock
- 3 sprigs fresh lemon thyme tied in a bundle
- ⅓ cup sour cream plus more for serving
- additional lemon thyme for serving
Instructions
- Heat large heavy bottomed stockpot. Add oil. Once oil is warm, add garlic and onions. Cook over medium-high heat for 30-45 seconds until garlic is fragrant. Add leeks and cook until leeks and onions have softened, about 3 minutes.
- Add potatoes and peas. Cook for about 2 minutes until frozen peas start to defrost. Add vegetable stock and lemon thyme bundle. Bring to a boil, reduce heat, and let simmer for 15-20 minutes until potatoes can be easily smashed with a fork. Remove from heat and let cool for 10-15 minutes. Remove lemon thyme bundle.
- Puree soup using an immersion blender, or transfer soup in batches to a blender. Blend soup until smooth. Stir in sour cream and season with salt and pepper. Serve soup warm or chilled with additional sour cream and fresh lemon thyme leaves.
Notes
ADAPTED FROM FOOD:VEGETARIAN HOME COOKING BY MARY MCCARTNEY
Nutrition
Calories: 287kcal | Carbohydrates: 47g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 964mg | Potassium: 830mg | Fiber: 9g | Sugar: 13g | Vitamin A: 1896IU | Vitamin C: 60mg | Calcium: 95mg | Iron: 3mg