My parents live between work and home, so sometimes, when I can't muster up the energy to cook for myself, I'll call my mom up and ask, "What's for dinner?" Typically her response is one of three things: spaghetti, garlicky shrimp, or this pea soup. Of her signatures, this is probably my favorite. It's fresh and light and the base for so many variations. Though this soup is vegan at the core, some nights we'll dollop a little Greek yogurt on top. Other nights, she'll sauté some sliced chicken sausage and fold it into the soup before serving. And more often than not, we'll make cornbread and dip it into the bright soup. The options are endless, but one thing is for certain, it's a staple recipe!
- 1 tablespoon of olive oil
- 1/2 onion, chopped
- 1 clove of garlic, minced
- 1 bag of frozen peas
- 2 cups of vegetable broth, plus more if needed
- Salt and pepper, to taste
- Parsley leaves, for garnish
- Cayenne pepper or Peperita (as pictured), optional
- In a large pot, heat oil over medium-high heat. Add onions and cook until tender, about 7-10 minutes. Add garlic and cook until fragrant, about 1 minute. Add peas and vegetable broth, and cook until broth just begins to simmer.
- Working in batches, carefully transfer the soup to a blender, cover, and blend until pureed. Add a little more broth to the blender if needed. Return the pureed soup into a clean pot. Continue until all the soup is pureed.
- Heat pureed soup over medium heat until it bubbles and is heated throughout, stirring frequently. Thin out with more broth if needed. Season with salt and pepper.
- Divide between bowls and garnish with parsley and cayenne (optional).
- Soups/Stews, Bean
- North American
- Serves 4