Creamy Green Pea Soup
This creamy green pea soup is a simple, comforting dish full of flavor and a charming vibrant color. Ready in about 30 minutes, it makes a light, healthy lunch or a cozy starter.
Ingredients
- 2 potatoes peeled and cubed
- 1 onion peeled and cut in chunks
- 400 g peas frozen
- salt and white pepper to taste
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic
- Greek yogurt optional
- parsley for garnish
- water just enough to cover all veggies
Instructions
- Put the chopped veggies in a pot. Add just enough water to cover the veggies and let them boil for 20 minutes.
- Remove from heat when the potatoes are tender. Check them with a fork.
- Let it cool for a couple of minutes if you have a plastic vertical blender. If it's metal, you can start blending right away.
- Add the garlic, butter and olive oil.
- Using a vertical blender, blend all the veggies together. Add more water, depending on how thick you want it to be.
- Garnish with Greek yogurt and parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. To make it vegan, swap the butter for plant butter or extra olive oil and use a plant-based yogurt for the garnish.