Spring Pea Soup
Jun 06, 2024
Serves 4
This soup combines the natural sweetness of peas with the subtle flavors of shallots and garlic, all blended into a creamy texture with the help of cauliflower. Quick to prepare and packed with nutrients, this soup makes an excellent appetizer or a light meal, perfect for springtime. Garnished with chives and a drizzle of extra virgin olive oil, it's both beautiful and delicious, offering a nutritious boost with every sip.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total time: 20 minutes
Ingredients:
2 tablespoons extra virgin olive oil, plus more for drizzling on top
1 shallot, chopped small
2 cloves garlic, chopped small
4 cups low sodium vegetable broth
2 cups water
2 cups cauliflower florets
20 ounces frozen peas
Kosher salt, to taste
Ground black pepper, to taste
2 tablespoons chives, sliced thin for garnish
Directions:
In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped shallot and garlic, and sauté until fragrant and softened, about 2-3 minutes. Add the vegetable broth, water, and cauliflower florets to the pot. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the cauliflower is tender.
Stir in the frozen peas and cook for an additional 3-5 minutes, until the peas are heated through. Carefully transfer the soup to a blender in batches and blend on high speed until completely smooth. Return the soup to the pot and season with kosher salt and ground black pepper to taste. Stir well and heat through if needed.
Ladle the soup into bowls and garnish with sliced chives and a drizzle of extra virgin olive oil. Serve hot or chilled.
Cook’s Notes:
Extra Virgin Olive Oil: This healthy fat is rich in monounsaturated fats and antioxidants, which have anti-inflammatory properties and support heart health. Drizzling a bit on top of the soup adds a pop of flavor.
Vegetable Broth: Opting for a low sodium vegetable broth helps control the salt content in your soup while still providing a rich, savory base. Broth also adds essential minerals and nutrients.
Cauliflower: Cauliflower adds creaminess to the soup without the need for dairy. It’s also high in fiber, vitamins C and K, and various antioxidants, making it a nutritious addition.
Frozen Peas: Peas are a good source of plant-based protein, fiber, and essential vitamins and minerals like vitamin K, vitamin C, and folate. Using frozen peas ensures convenience and that the peas are picked at peak ripeness for maximum nutrient retention.
