Quick & Healthy Meal: Bring a touch of Spring to your table any time of the year with this super easy and incredibly delicious Green Pea Soup recipe! 😋🍵
In this video, I’ll guide you step-by-step to cook a heart-warming, healthy meal that is perfect for meal prep or as an elegant dinner party starter. This recipe uses readily available ingredients, primarily the humble frozen pea, transforming it into a gourmet dish.
Say Goodbye to Cooking Stress with This Quick & Easy Green Pea Soup Recipe
👨🍳 Ingredients & Instructions 👇👇👇
Ingredients for 6 starter portions:
50ml (3.5 tablespoons) extra virgin olive oil
1 medium onion, finely chopped
3 medium cloves garlic, finely chopped
1 cup cream
1 cup whole milk
1 Litre (2.2 pints) vegetable stock
900 grams (31.7 ounces) frozen baby peas
1 tablespoon Truffle oil for garnishing (optional)
Instructions:
Heat the olive oil in a saucepan until shimmering*. Add the onion, garlic, and sauté until the onion becomes transparent, ensuring not to burn the garlic.
Stir in the cream, milk, and stock. Bring the mixture to a boil, then add the peas and simmer gently for 10 minutes.
Transfer the soup to a blender and process until smooth—season with salt and white pepper.
Pour into 6 bowls and garnish each with a swirl of truffle oil.
The soup freezes well to store leftovers for a future meal.
Simon Says: ‘Shimmering’ means the oil is heated to a point where the surface begins to ripple but does not smoke.
Recommended products:
Vegetable Stock
Fantastic Seasoning Salt
Italian White Truffle Oil: This stunning Italian White Truffle Oil, can be used as an alternative to fresh truffles. Try a dash in your mashed potato, over sautéed or roasted vegetables, or as a plate finishing drizzle.
Fun fact from Simon: Green peas are low in calories and packed with vitamins, minerals, antioxidants, fiber, and protein. They’re seeds from a legume plant, usually consumed as a starchy vegetable. They’re an incredibly healthy food to incorporate into your diet, with a glycemic index of 51 and a glycemic load of 4 per 80-gram serving.
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EDITED BY Kian Carrozzino