I have lived my whole life proudly declaring,” I HATE GREEN PEAS!” This is because my whole life I have actually hated English green peas. That is until I turned them into soup in an act of desperation to come with a new soup for my husband, and my mind was forever changed!
My kids were genuinely confused as to why I, me, the number one hater of little green peas, was serving up pea souping and going on and on about how good it was. Maybe I finally just got old enough to like the taste, maybe its because they are in soup form, and its more of textural thing that I didn’t like. Whatever, because as long as they are made into soup, I am all about it, and would eat this soup every single day!
Not only is it soooo ridiculously easy and affordable to make, its packed with protein, vitamins, and fiber. Also in the gloomy winter months, where cold season can leave you feeling like a bag of garbage, this bright, cheerful, zippy soup hits the spot and reminds you that spring is not so far off.
So, now I beg you fellow pea haters out there to try this soup. I can not understand the science, or mystery, or magic behind what makes the soup delicious when you actually do not enjoy eating peas in their whole form, but it is. It just is!
And for everyone else who has always loved little green peas, then I have no doubt you will be super into this soup, too (just know it took all I had not to actually say “souper” into this soup, because I am that much of a dork”
INGREDIENTS
20 oz frozen green peas ( equal to 2 small bags of the brand I used)
2 cups water
1/2 yellow onion, finely chopped
2 teaspoons minced garlic
2 teaspoons dried dill
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Vegetable or No Chicken Better Than Bouillon
1 cup unsweetened plant milk (I used almond milk)
1/2 lemon
INSTRUCTIONS:
Heat a large pot over medium heat, add the onion, garlic, and salt and sauté until the onion is translucent and soft.
Add everything else BUT the milk to the pot and bring to a boil. Once the peas are soft, remove the pot from the heat.
Carefully transfer the contents of the pot into a blender and process until creamy and smooth.
Return the contents to the pot. Stir in the milk and juice from the 1/2 lemon, then turn the stove back to medium/low. Bring the soup back up to a simmer before removing from the heat once again. Ladle soup into bowls to serve. You can garnish with extra dill if you like and even an extra squirt of lemon juice if you like it extra zesty!
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