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Spring Pea Soup

June 13, 2015

 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

 

Main Ingredients:

  • 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)

 

Finishing Ingredients:

  • 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

 

Directions:

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!

 

 

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