It’s hard to believe I hated loathed peas and carrots as a kid
A bag of frozen peas sadly stuffed in the back of the freezer, carrots that have seen their better day and an impending snow storm were the excuses for this Saturday soup.
When I was a kid I hated loathed peas and carrots. As an adult they have become two of my favorite vegetables. In fact – orange and pea green are my most beloved favorite colors.
Unlike my split pea soup https://greenlighteating.com/slow-cooker-split-pea-and-red-potato-soup-with-garlic-crema/ which is more labor intensive given the dry lentils – this soup is a cinch to make – literally easy-peasy!
This soup has a gorgeous medium to yellow green color, intense pure flavor and tastes honest to goodness delicious. Using frozen peas you can’t ask for an easier soup to make. In about 45 minutes it was ready to serve in front of a roaring fire and the freshly falling snow.
Ingredients
- 1 large sweet onion chopped
- 3 garlic cloves minced
- 2 celery stalks chopped
- 3 carrots diced
- 2 cups frozen green peas
- 4 cups unsalted or low sodium vegetable broth
- 1 cup unsweetened unflavored almond milk
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- Nonfat Greek yogurt (optional garnish
Directions
- In a large soup pot sauté the onions in a small amount of water until translucent and slightly browned
- Add the minced garlic and cook for another minute
- Add the carrots and celery and sauté for about 5 minutes until slightly softened
- Add the vegetable broth, frozen peas, bay leaf, thyme and pepper. Thoroughly stir the ingredients together. Bring to a boil then turn heat down and simmer for 30 minutes or until carrots and celery are soft.
- Stir in the almond milk and simmer for 5 more minutes
- Serve with a dollop of the nonfat Greek yogurt (optional)
