I made green pea soup today and I couldn’t stop thinking how amazing the colour was. I mean, I don’t think there is any other soup in the world that is as bright green as the pea soup. I love peas and I love broccoli, so I decided to marry them in this beautiful soup. It’s super easy to make and you can make lots for a few days (this recipe makes 6 servings). It’s also perfect for those cold winter days (we’re having the coldest days this winter yet)!
I would generally pair it with a salad or potatoes with cilantro chutney/pesto/guacamole. This pairing makes a perfect dinner meal for me. Today though we paired the soup with gluten-free wholegrain rice and quinoa crackers topped with homemade ghee, fresh raw sheep cheese, and avocado (hubby also added some yellow cherry tomatoes).
I was in heaven! If I had just ghee, fresh goat or sheep cheese, avocado, and my veggie soups, I would be happy forever. 🙂
You can also make this soup vegan if you omit the ghee and the yogurt. Just use any oil of your choice and vegan cream or coconut milk.
Ingredients for the Emerald Green Pea Soup
- 1 tbsp. ghee (or any oil of your choice)
- 3 spring onions (both bulbs and the green part), chopped
- 2 stalks of celery, sliced
- 3 medium carrots, sliced
- 1/2 medium broccoli, chopped
- 1 1/2 cups of frozen green peas
- 2 medium regular potatoes or sweet potatoes, chopped
- salt and pepper
- plain yogurt (optional, can be replaced with non-dairy cream or coconut milk)
- fresh mint, chopped, for garnish (optional)
How To Make It
Start by melting the ghee in a pot and sautéing the spring onions and celery until softened, around 5 minutes. Add the carrots, potatoes, and green peas. Add enough water to cover all the veggies. Season with salt and pepper. Cook for around 15 minutes until the carrots are soft enough for your taste.
Add the broccoli and cook for around 8 minutes until they’re getting a little tender, but the crunchiness is still there. That’s the healthiest way to consume broccoli.
Once the vegetables are ready, blend the soup, pour it into plates, and garnish with a swirl of yogurt, a sprinkling of ground pepper, and some chopped mint leaves if you’re using them (I didn’t).
Lots of love,