-Ingredient Pea Soup
-Ingredient Pea Soup
Ingredients
For the Soup Base
- 1 tablespoon vegetable oil
- 1 onion, large, diced
- 4 garlic, cloves, chopped
- 1 pound frozen petite peas
- 8 cups water
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon turmeric
- 2 tablespoons consommé powder, or 8 cups vegetable or chicken broth
For Serving (Optional)
- 1 bunch cilantro, finely chopped (or parsley)
- 1 lemon, fresh, cut into wedges
- 1 cup challah croutons, for dipping
Instructions
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and chopped garlic. Sauté, stirring occasionally, until the onion is translucent and softened, about 5-7 minutes. Do not let them brown.
⏱️ 7 min
- 2
Add the frozen petite peas to the pot, followed by the water. Stir in the black pepper, turmeric, and consommé powder (or pour in the vegetable/chicken broth if using). Stir well to combine all ingredients.
⏱️ 2 min
- 3
Increase the heat to high and bring the soup mixture to a rolling boil. While the soup is heating, finely chop the cilantro (or parsley, if preferred).
⏱️ 5 min
- 4
Once the soup reaches a boil, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches a chunky, not completely smooth, consistency. Alternatively, transfer batches to a regular blender and blend until chunky, then return to the pot.
⏱️ 3 min
- 5
Stir the chopped cilantro (or parsley) into the blended soup. Taste and adjust seasonings if necessary.
⏱️ 1 min
- 6
Ladle the hot soup into bowls. Squeeze fresh lemon juice over each serving and serve immediately with challah croutons on the side for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
-Ingredient Pea Soup
Ingredients
For the Soup Base
- 1 tablespoon vegetable oil
- 1 onion, large, diced
- 4 garlic, cloves, chopped
- 1 pound frozen petite peas
- 8 cups water
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon turmeric
- 2 tablespoons consommé powder, or 8 cups vegetable or chicken broth
For Serving (Optional)
- 1 bunch cilantro, finely chopped (or parsley)
- 1 lemon, fresh, cut into wedges
- 1 cup challah croutons, for dipping
Instructions
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and chopped garlic. Sauté, stirring occasionally, until the onion is translucent and softened, about 5-7 minutes. Do not let them brown.
⏱️ 7 min - 2
Add the frozen petite peas to the pot, followed by the water. Stir in the black pepper, turmeric, and consommé powder (or pour in the vegetable/chicken broth if using). Stir well to combine all ingredients.
⏱️ 2 min - 3
Increase the heat to high and bring the soup mixture to a rolling boil. While the soup is heating, finely chop the cilantro (or parsley, if preferred).
⏱️ 5 min - 4
Once the soup reaches a boil, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches a chunky, not completely smooth, consistency. Alternatively, transfer batches to a regular blender and blend until chunky, then return to the pot.
⏱️ 3 min - 5
Stir the chopped cilantro (or parsley) into the blended soup. Taste and adjust seasonings if necessary.
⏱️ 1 min - 6
Ladle the hot soup into bowls. Squeeze fresh lemon juice over each serving and serve immediately with challah croutons on the side for dipping.
⏱️ 2 min