Description
A bright and flavorful green pea soup, perfect as a light meal or starter.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth (preferably low-sodium)
- 2 cups green peas, fresh or frozen (bright green and tender)
- 1 teaspoon lemon juice (freshly squeezed)
- to taste salt and freshly ground pepper
Instructions
- Heat the olive oil in a large heavy-bottomed pot over medium heat until it shimmers and begins to smell fruity and inviting.
- Add the diced onion to the pot and sauté for about 5 minutes, stirring occasionally, until it turns translucent and fragrant, filling the kitchen with a sweet aroma.
- Stir in the minced garlic and cook for another 30 seconds until you smell a warm, inviting aroma, but be careful not to let it brown or burn.
- Pour in the vegetable broth and bring it to a gentle simmer, then add the green peas and cook for 3-4 minutes until they are bright green and just tender, but not mushy.
- Remove the pot from heat and carefully transfer the soup to a blender or use an immersion blender directly in the pot. Blend until smooth and velvety, about 30 seconds to 1 minute.
- Return the blended soup to the pot if needed, then stir in the lemon juice and season with salt and pepper to taste. Taste and adjust seasoning to your liking, aiming for a bright, balanced flavor.
- Let the soup rest for a few minutes to allow flavors to meld, then give it a final stir and serve warm, garnished with a drizzle of olive oil or a few crackings of black pepper if desired.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Perfect with a slice of crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg