Creamy Pea Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 409.4
- Total Fat: 34.2 g
- Cholesterol: 103.4 mg
- Sodium: 747.2 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 4.7 g
- Protein: 10.3 g
View full nutritional breakdown of Creamy Pea Soup calories by ingredient
Introduction
A pea soup that gets its creaminess from cream cheese. A pea soup that gets its creaminess from cream cheese.Number of Servings: 6
Ingredients
-
4 T unsalted butter
I cup chopped onion
3 cup fresh or thawed frozen peas
3 cups vegetable stock
1/2 t dried oregano
1/4 t ground cumin
1/4 t garlic pepper
1 t sea salt
2 8 oz. packages of cream cheese
6 T chopped parsley
Tips
This soup can actually be made with any vegetable. If using something larger than peas (e.g. chunks of butternut squash or broccoli) use 6 cups of the vegetable rather than 3. I use all organic ingredients.
Directions
1. Melt the butter in a large stock pot.
2. Add the chopped onion and saute until soft.
3. Add the peas, stock, and all the spices. Bring to a boil. Reduce to a simmer, and simmer for 10 minutes.
4. Puree the soup in a blender or food processor.
5. Return to the pot on low heat.
6. Cut the cream cheese into chunks.
7. Stir the cheese into the soup and whisk until melted and heated through (do not let it boil).
8. Spoon into soup bowls and top each serving with 1 T chopped fresh parsley.
Serving Size: Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user EMILYMB95.
2. Add the chopped onion and saute until soft.
3. Add the peas, stock, and all the spices. Bring to a boil. Reduce to a simmer, and simmer for 10 minutes.
4. Puree the soup in a blender or food processor.
5. Return to the pot on low heat.
6. Cut the cream cheese into chunks.
7. Stir the cheese into the soup and whisk until melted and heated through (do not let it boil).
8. Spoon into soup bowls and top each serving with 1 T chopped fresh parsley.
Serving Size: Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user EMILYMB95.