Herby green Pea soup

by veronica

This is a herby and light soup, to enjoy either as a light supper or as a starter. This is the type of light, but nutrient-packed soup that I enjoy as dinner. Since I personally want to eat heavier meals only in the beginning or middle of the day, when I need the energy.

TIP: If you want a thicker soup, use less water.

Servings: 4

  • 300 grams of frozen green peas
  • 2 dl white wine
  • 1 pc onion
  • 2 pcs garlic cloves
  • 5 cm celery
  • 1 pc vegetable stock cube
  • 4-6 dl of warm water
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 bay leaf
  • 1 dl plant based cream, I used oat cream
  • lemon juice
  • olive oil
  • salt and pepper to taste
  • fresh parsley to serve with
  • Fry onion and garlic in olive oil until tender.
  • Add the frozen peas, celery and white wine. Stir.
  • Add the warm water and the vegetable stock cube and the dried herbs. Bring to a boil. Then let the soup simmer gently on medium heat under a lid for approx 20 minutes.
  • Remove the bay leaf, add vegan cream and mix the soup even with a hand blender. Taste with salt, pepper and lemon juice.
  • Serve with fresh, chopped parsley and virgin olive oil on top.
Want to luxe it up?

Here are three different ideas to luxe up your green pea soup:

  • Dress it with truffle oil prior to serving.
  • Strain the soup prior to serving for an ultra-smooth experience.
  • Add 0,5 dl champagne (or prosecco) on top of each bowl, prior to serving.

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