Creamy Pea Soup

Tanya Ohana Tanya Ohana
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Here’s a recipe that requires minimal vegetable chopping, perfect when you come home late from school or work. Who doesn’t have a bag of frozen peas somewhere at the back of their freezer?

I recommend using fresh herbs in most recipes, but here especially it really brightens up the flavor. I often swap cilantro with mint for a refreshing taste.

1h 6
Easy Vegetarian Pescatarian Gluten Free Vegan No Refined Sugar Parve

Directions

  1. In a large pot, sauté onions in olive oil until translucent. Add garlic and cilantro and cook until fragrant.

  2. Add peas, potato and sweet potato, and season with salt and pepper.

  3. Sauté for two to three minutes to give vegetables some color and enhance flavor.

  4. Cover vegetables generously with water.

  5. Bring to a boil, then reduce heat and simmer until potatoes are fork tender.

  6. Blend until smooth and creamy.

Tips:
For a dish that looks too mediocre in color I add a burst of color to garnish, like a sprinkle of pomegranate seeds or fresh herbs like parsley.

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