Wolrds Best Peas Soup

Name: Wolrds Best Peas Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5
Ingredients: 2 cups frozen peas; 2 Potatoes; 1 white onion; 4 stalks of celery; 4 cups vegetable broth; 6 large mint leaves; 1/2 cup soy milk; 1 tablespoon oil oil; salt and pepper to taste; 3 slices of Ezekiel bread (for Croutons); step one: dice celery and onions does not have to be pretty will get blended later. heat tablespoon of olive oil and add celery and onions cook over medium heat till translucent not browned; step two:in a second pot add 4 cups of chicken broth and heat to a simmer. Peel and grate potatoes add them to the pot of Vegetable broth. Break up 3-4 mint leaves and add to broth.; Step three: back to first pot when onions and celery are done add frozen peas cook till thawed. Then add 1/2 cup soy or any other non dairy milk and salt and pepper cook about 2-3 minutes; then combine the two pots into one.; step four: add soup to blender you may have to do 3-4 batches or you can use a hand blender to puree right in the pot. Return soup to pot and cook another 5-10 minutes and taste add more seasoning if needed.; step five:; Make the croutons slice Ezekiel Bread into 1/2 inch chunks and heat over medium heat with olive oil until crispy.

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 5

Ingredients

2 cups frozen peas2 Potatoes1 white onion4 stalks of celery4 cups vegetable broth 6 large mint leaves1/2 cup soy milk1 tablespoon oil oilsalt and pepper to taste3 slices of Ezekiel bread (for Croutons)step one: dice celery and onions does not have to be pretty will get blended later. heat tablespoon of olive oil and add celery and onions cook over medium heat till translucent not brownedstep two:in a second pot add 4 cups of chicken broth and heat to a simmer. Peel and grate potatoes add them to the pot of Vegetable broth. Break up 3-4 mint leaves and add to broth.Step three: back to first pot when onions and celery are done add frozen peas cook till thawed. Then add 1/2 cup soy or any other non dairy milk and salt and pepper cook about 2-3 minutesthen combine the two pots into one.step four: add soup to blender you may have to do 3-4 batches or you can use a hand blender to puree right in the pot. Return soup to pot and cook another 5-10 minutes and taste add more seasoning if needed. step five: Make the croutons slice Ezekiel Bread into 1/2 inch chunks and heat over medium heat with olive oil until crispy.

Directions

See the Picture do not forget the mint

Serving Size: 4-5 2-cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user ANGIEBIRMINGHAM.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 214.4
Total Fat: 3.5 g
Cholesterol: 0.0 mg
Sodium: 337.0 mg
Total Carbs: 31.3 g
Dietary Fiber: 7.3 g
Protein: 8.1 g

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