This creamy spring pea soup is super-easy to make, and is full of fiber, protein and surprisingly crowd-pleasing. It's also gluten-free, casein-free (recipe options for 100% dairy free/vegan too), and nut free. You can use fresh spring peas (ideal) or frozen peas (which I use). Both work the same way and taste great.
Recipe: serves 2-3
10 ounces of fresh or frozen peas (frozen peas come in 10 oz packages)
1/4 yellow onion chopped
1/2 small garlic clove smashed
enough water to just cover the peas in a pot
1/2 vegan broth cube (I use Rapunzel Vegetable Bouillon w/sea salt)
1.5-2 tablespoons potato starch (depending on how thick you want your soup)
1.5 tablespoons Ghee (which is 99% casein free) OR Organic Earth Balance (vegan option)
Freshly ground black pepper
Heat all main ingredients in a deep pot on medium until boiling gently. Remove from heat and add to a heat-proof blender container along with the finishing ingredients. Blend well and serve immediately. Enjoy!