Green Pea Soup

Naturally velvety without cream, this soup offers high fiber and plant-based protein.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 3.5 cups fresh or frozen green peas (540 g) · 437 kcal in the whole recipe
• 1 medium onion, chopped (110 g) · 44 kcal in the whole recipe
• 1 small potato, peeled and diced (100 g) · 77 kcal in the whole recipe
• 1 tablespoon olive oil (13 g) · 115 kcal in the whole recipe
• 3.5 cups vegetable broth (800 g) · 40 kcal in the whole recipe
• 1 small handful fresh mint leaves (10 g) · 4 kcal in the whole recipe
• 1/2 teaspoon salt and 1/4 teaspoon black pepper

Method

1. Heat olive oil in a pot over medium heat and sauté the chopped onion and diced potato for 4-5 minutes until softened.

   

2. Add the green peas, vegetable broth, salt, and black pepper, then bring to a boil.

   

3. Lower the heat, cover, and simmer for 12-15 minutes until the vegetables are tender.

   

4. Add fresh mint leaves and purée the soup with an immersion blender until completely smooth before serving warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.