Spring Fresh Pea Soup - Better Nutrition Magazine - Supplements, Herbs, Holistic Nutrition, Natural Beauty Products

Spring Fresh Pea Soup

Made with fresh peas, this light and lovely soup is a nutrient-loaded, super-fresh alternative to traditional split pea soup with ham.
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Spring pea soup recipe

For more about this recipe: Spring Peas

  • 4Servings

Ingredients

  • 1 Tbs. olive oil or ghee 

  • ¾ cup finely chopped spring onions (or leek or sweet onion)   

  • 3 cups low-sodium vegetable broth   

  • 1/3 cup plain Greek yogurt (or coconut yogurt)   

  • 2 Tbs. minced fresh chives   

  • 2 Tbs. minced fresh mint   

  • 1 Tbs. fresh-squeezed lemon juice   

  • 1 small clove garlic, minced   

  • 1 lb. shelled fresh sweet peas (or frozen baby peas)   

  • Salt and fresh ground pepper, to taste   

  • ¼ cup pastured or organic cream (or evaporated coconut milk)   

Preparation

Heat oil or ghee in soup pot over medium heat. Add spring onion, and cook 3–4 minutes until just beginning to soften. Add broth, increase heat to high, and bring to boil. Reduce heat, cover, and simmer about 8 minutes, or until onions are very tender.

While onions are cooking, mix together yogurt, chives, mint, lemon juice, and garlic in small bowl, and set aside.

Add peas, salt, and pepper to broth mix, return to a boil, reduce heat, and simmer until peas are tender, about 3 minutes.

Purée soup until very smooth using an immersion blender, regular blender, or food processor. Return to low heat, and mix in cream. Adjust seasonings, if necessary, and serve each bowl with a generous dollop of the yogurt garnish.

Nutrition Information

  • Calories: 170
  • Carbohydrate Content: 22 g
  • Cholesterol Content: 5 mg
  • Fat Content: 5 g
  • Fiber Content: 7 g
  • Protein Content: 8 g
  • Saturated Fat Content: 1.5 g
  • Sodium Content: 250 mg
  • Sugar Content: 8 g
This collagen-rich soup hits the healthful spot on cold winter nights.

Winter Warmer Blended Soup

If you struggle with digesting beans, add a 1-inch strip of dried kombu (a type of Japanese seaweed) when you add the broth; remove it before you purée the soup.