This healthy, vibrant pea soup recipe couldn’t be easier to put together on a weeknight.
Too tired to go the grocery store? No worries — this easy pea soup recipe comes together with pantry and freezer staples, and is a quick weeknight dinner that can be on the table in 15 minutes.
15-minute Pea Soup
- 2 tablespoons olive oil
- 2 large shallots, minced
- 4 garlic cloves, minced
- 4 cups low-sodium chicken stock
- 2 pounds frozen peas
- 1 teaspoon salt
- 1 teaspoon black pepper
- In a large soup pot, heat oil over medium heat. Add shallots and sauté for 5 minutes, until they start to turn golden brown.
- Add garlic and cook for one additional minute, stirring frequently.
- Add chicken stock, peas, salt and pepper. Bring the mixture to a boil, reduce heat to medium-low and simmer for about 5 minutes.
- Using an immersion blender (see notes below), blend the soup until it is coarsely pureed.
- Optional: Drizzle the soup with a bit of olive oil before serving and/or some crispy, chopped Canadian bacon.
Calories: 180 | Fat: 5g | Saturated Fat: .05g | Sodium: 620mg | Fiber: 7g | Sugar: 9g | Protein: 11g (optional ham and olive oil for drizzling is not included in the nutrition information)
• Use low-sodium vegetable broth instead of chicken broth for a vegetarian version. • If you don’t have an immersion blender, you can very carefully transfer the hot liquid to a blender to puree it, and then add it back to the soup pot. If your blender has a pulse feature, use that for a coarser consistency. • The soup can be reheated or frozen.