Pea Soup

This Pea Soup is one of my daughter’s faves. It’s creamy, with a subtle sweet taste and very nutritious.

It’s winter and nothing better than a soup to warm us up.

How to make Pea Soup

Wash the vegetables and cut them into pieces. I used frozen peas and leeks.

Put the vegetables and the bay leaf in a large pot. Add water and season with salt and olive oil to taste. The quantity of water depends on whether you like a thick or thin soup. I prefer thick. Therefore, I add water to the level of the vegetables.

Cook in medium-high heat, for 30/35 minutes.

Puree the soup with a hand blender.

Note: Remove the bay leaf before using the blender.

Because my daughter likes the soup smooth, I use a strainer for this effect.

This step is optional.

And that’s it. The soup is ready. Serve it warm.

The soup can be frozen for up to 3 months.

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Ingredients

(serves 6)

300g of frozen peas
150g of frozen leeks
200g of carrots
270g of zucchini
1/2 red onion
Salt, olive oil and bay leaf to season

Instructions

1. Wash the vegetables and cut them into pieces. I used frozen peas and leeks.
2. Put the vegetables and the bay leaf in a large pot. Add water and season with salt and olive oil to taste. The quantity of water depends on whether you like a thick or thin soup. I prefer thick. Therefore, I add water to the level of the vegetables.
3. Cook in medium-high heat, for 30/35 minutes.
4. Puree the soup with a hand blender. Note: Remove the bay leaf before using the blender.
5. This step is optional: smooth the soup with a help of a strainer.
6. Serve warm and enjoy!