Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups frozen green peas
- 3 cups vegetable broth or chicken broth
- 1 cup coconut milk or heavy cream (optional for creaminess)
- Salt and pepper to taste
- Fresh mint or basil for garnish
- Additional toppings like croutons, lemon zest, or chili flakes (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add the frozen green peas and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender or transfer the soup to a blender and puree until smooth. Be cautious with hot liquids—blend in batches if necessary.
- Stir in coconut milk or heavy cream for a richer texture. Season with salt and pepper to taste. Optionally, add a squeeze of lemon juice for brightness.
- Pour the soup into bowls and garnish with fresh mint or basil. Add optional toppings like croutons or chili flakes.
Notes
- For a dairy-free vegan version, use coconut milk and vegetable broth exclusively.
- Blanch fresh peas in boiling water for a couple of minutes if substituting fresh for frozen.
- This soup can be customized with cooked bacon, potatoes, or cheese for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy, Vegetarian
- Diet: Vegetarian, Vegan possible
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 180 kcal Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg