Light and Tasty Pea Soup
A lighter and more fresh version of split pea soup. Perfect any time of year.
Ingredients
- 2 Tbsp olive oil
- 2 oz pancetta (or bacon chopped, omit to make vegetarian)
- 1 large onion (diced)
- 1 lb bag of organic frozen peas (if you can get your hands on fresh peas use a little less)
- 4 cups chicken stock (or vegetable stock)
- ⅛ tsp salt (to taste)
- ⅛ tsp pepper (to taste)
- 1 Tbsp cream (optional, a splash)
Instructions
- Place the olive oil and pancetta/bacon in a heavy pan and fry for a few minutes, then remove pancetta/bacon pieces and set aside.
- Add the onion to the oil and sauté until it starts to brown, about 7 minutes or so.
- Next, add the peas, and stir for about 2 minutes.
- Add the stock and simmer for about 15 to 20 minutes or so, or until peas are tender. Add salt and pepper to taste.
- Using an immersion blender, puree the soup until completely smooth.
- If you are using pancetta/bacon, stir the pieces into the soup at this point. Serve plain, or with a dash or cream if desired.
Notes
- Omit the pancetta and use vegetable stock to make this soup vegan.
Nutrition
Serving: 1 bowl | Calories: 327kcal | Carbohydrates: 29g | Protein: 15g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 21mg | Sodium: 518mg | Potassium: 616mg | Fiber: 7g | Sugar: 12g | Vitamin A: 936IU | Vitamin C: 49mg | Calcium: 48mg | Iron: 2mg
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