Pea Soup

by Cindy Yanasha Angulo in , , , , , , , ,


Starting off the year right with some green! Pea soup with fresh ginger, spinach & fresh herbs. It's an easy way to have your vegetables, without a cold salad! 

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Time: 30 mins  

Ingredients:  

  • 2 cups frozen peas (can use fresh/canned)
  • 1 vegetable boullion cube
  • 2 cups water
  • 1 cup spinach  
  • 1 teaspoon fresh rosemary  
  • 1 large sage leaf, torn into smaller pieces
  • 1 small white onion
  • 1 teaspoon fresh garlic, minced
  • 1 inch fresh ginger, minced
  • salt & pepper to taste
  • 1 tablespoon vegetable oil  

Recipe

  1. Dice the onion & place it in a medium sauce pan with the vegetable oil. Use medium-low heat.
  2. Add the garlic, ginger, rosemary, sage & boullion cube into the pot. Stir to combine & stir every couple minutes until the boullion cube is melted. 
  3. Add the peas, sauté for about 10 minutes, stirring occasionally. 
  4. Add the water, salt & pepper. Bring to a boil.
  5. After about 10 minutes, turn the stove off & add in the spinach. Stir until the spinach is wilted. 
  6. Pour the soup mixture into a food processor & pulse until the mixture is smooth.  

Serve warm, enjoy!