Cool weather calls for warm comforting bowls of food, right? I particularly love eating comfort foods that are hearty yet light on the stomach and are easy to prep. Like this simple 6 ingredient Creamy Pea Soup!
While I prefer eating soups for dinner, this beautiful vibrant green Pea Soup is wonderful for lunch too. It will fill you up without weighing you down..great for office, where afternoon siesta is not an option! Its a great for when you’ve run out of ideas for dinner. We somehow always have some frozen peas, onion and garlic on hand, don’t we? Yes, that’s all it needs!
Fresh peas are flooding the market now and they are superbly sweet and delicious. That said, if you don’t have any at home, frozen will do just as well. Mint brightens up the soup with its unique, cool flavour. Though I strongly recommend using fresh mint, I will not judge you if you stir in some dried leaves instead! And what the heck, throw in some parsley, basil or cilantro, if you prefer. A small bit of herbs go a long way in “waking up” any dish!
This recipe is pretty straightforward and foolproof. You can make this soup in your pressure cooker or let it all cook in a covered pan, gently simmering away till all the vegetables are cooked through. Then its just a matter of pureeing it all in a blender until smooth. I like to top with some pan roasted nuts and a swirl of coconut cream since I want to keep it dairy free.
I hope this easy Creamy Pea Soup finds a spot on your table this winter. I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!
- 500 gms Fresh or Frozen Peas
- 1 Onion, roughly chopped
- 4-5 Garlic cloves, chopped
- 1 tsp Dried oregano
- 15-20 Fresh mint leaves
- 1 tbsp Extra virgin Olive oil
- 500 ml Water You may need more
- Coconut cream/ Roasted nuts for garnish You can use regular cream too
- Heat the oil in a medium size saucepan or pressure cooker.
- Add the chopped garlic and onions, saute till translucent, about 3-4 minutes on medium heat.
- Add the peas, dried oregano, mint leaves, salt and pepper. Cook for 2-3 minutes.
- Add water, mix well and let it cook for 20-30 minutes, until the vegetables are softened and cooked through. If using a pressure cooker, let this cook for 2 whistles. Open the lid when the steam is completely released.
- Allow the soup to cool a bit and then puree it till smooth. If the soup is too thick for you, add some more water to get the consistency you prefer.
- Taste and adjust for seasoning. Garnish with some cream and nuts, serve hot. Enjoy!
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