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Ingredients

  1. 1 cupdry green peas
  2. 1carrot 🥕
  3. 1celery stalk, diced (optional, adds nice flavor)
  4. 1small potato, peeled and diced (for extra creaminess)
  5. 1 tablespoonolive oil or butter
  6. 4–5 cups vegetable broth or water (add more if needed)
  7. 1/2 cupcoconut milk or heavy cream (optional for added creaminess)
  8. 1 pinchground black pepper
  9. 1 tspsalt
  10. 1/2 teaspoondried thyme

Cooking Instructions

  1. 1

    Soak the peas. After soaking, drain and rinse the peas before using them in the soup.

  2. 2

    In a large pot, heat olive oil or butter over medium heat. Add the diced carrot, celery, and potato. Cook for about 5 minutes until the vegetables are slightly softened.

  3. 3

    Pour in the vegetable broth or water, add the soaked peas, salt, pepper, and thyme. Bring the soup to a boil, then reduce the heat and simmer for 45–60 minutes, or until the peas are tender. (If the soup thickens too much while cooking, add a bit more broth or water.)

  4. 4

    Use an immersion blender in the pot or transfer the soup in batches to a blender. Blend until smooth and creamy.

  5. 5

    Stir in the coconut milk or cream for extra creaminess, and cook for an additional 2-3 minutes.

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Lina Bond
Lina Bond @linachristmas2023
on
Canada
I’m vegetarian 🥑 I post a lot of detox recipes with no sugar or gluten. I also love soups 😋 and I don’t use garlic or onion.
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