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Fresh Sweet Pea Soup

Fresh Sweet Pea Soup recipe image
This bright and vibrant soup captures the essence of spring with a velvety texture and natural sweetness. Fresh peas are the star, blended into a smooth, comforting base that is both light and satisfying. Earthy carrots and sweet leeks provide a robust foundation, while a touch of olive oil adds richness. Perfect for a quick weeknight dinner or a light lunch, this dish highlights seasonal produce at its best. It is naturally vegan and gluten-free, making it an inclusive option for any gathering. Serve it warm with crusty bread for a complete, home-style meal that feels like a hug in a bowl.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 247.1
Dietary: Gluten-free, Vegan, Vegetarian
Description
This bright and vibrant soup captures the essence of spring with a velvety texture and natural sweetness. Fresh peas are the star, blended into a smooth, comforting base that is both light and satisfying. Earthy carrots and sweet leeks provide a robust foundation, while a touch of olive oil adds richness. Perfect for a quick weeknight dinner or a light lunch, this dish highlights seasonal produce at its best. It is naturally vegan and gluten-free, making it an inclusive option for any gathering. Serve it warm with crusty bread for a complete, home-style meal that feels like a hug in a bowl.
Ingredients
  • 2 pounds fresh peas in the pod
  • 1 medium carrot, peeled and chopped
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 1 large leek, white and light green parts only, thinly sliced
  • 3 cups vegetable stock
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
Directions
  1. 1
    Shuck the fresh peas from their pods, reserving about half of the peas for garnish if desired.
  2. 2
    Heat the olive oil in a large pot or Dutch oven over medium heat.
  3. 3
    Add the chopped onion, carrot, and sliced leek to the pot. Saut&# 195;© for 5-7 minutes until softened and fragrant.
  4. 4
    Add the shelled peas to the pot and stir to coat them in the oil and aromatics. Cook for 2-3 minutes.
  5. 5
    Pour in the vegetable stock and bring the mixture to a gentle boil.
  6. 6
    Reduce heat to low, cover, and simmer for 15-20 minutes until the peas and vegetables are very tender.
  7. 7
    Remove from heat. Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a standard blender in batches.
  8. 8
    Season with salt and black pepper to taste. Adjust seasoning as needed.
  9. 9
    Serve hot, optionally garnished with the reserved fresh peas and a drizzle of olive oil.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 247.1kcal
% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 26.1mg2%
Total Carbohydrate 46.4g16%
Dietary Fiber 15.4g62%
Sugars 19.2g
Protein 14.0g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a creamier texture without dairy, you can add a splash of coconut milk or a handful of soaked cashews before blending.

Fresh peas are best when in season (spring). If out of season, you can use frozen peas, but reduce the cooking time slightly as they cook faster.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or stock if the soup has thickened too much.

Be careful when using a standard blender for hot soups. Remove the center cap of the lid, cover with a towel, and blend carefully to allow steam to escape.

Keywords: pea, soup, vegan, vegetable, leek, carrot, olive oil, stock, spring, easy, healthy, comfort food, blended, gluten-free, vegetarian, fresh, green, mediterranean, light, dinner
Read it online: https://www.chefs-mate.com/recipe/fresh-sweet-pea-soup/