Quick Pea Soup

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Thaw frozen vegetables before you will use them in a recipe. More than 2 cups of frozen vegetables could cause the food to heat too slowly at the beginning of the cooking process.

Difficulty: Easy

Hands-on: 10 minutesTotal: 20 minutes

Serves: 4

Ingredients

  • 2 stalks celery
  • 1 medium onion
  • 2 Tbsp. butter
  • 2 cups vegetable broth
  • 1 bag (16 oz.) frozen baby peas
  • ½ tsp. garlic powder
  • ⅛ tsp. ground white pepper
  • ½ cup whole milk
  • ½ tsp. ground nutmeg

Directions

  • Chop the celery and onion. In a soup pot, melt the butter on medium heat. Add the celery and onion, sautéing for 2 to 3 minutes. Pour in the broth, peas, garlic powder, and pepper. Bring to a boil, reduce to a simmer, and cook for 5 minutes.
  • Remove from heat and allow to cool slightly. Using a food processor or blender, purée the mixture. Rewarm it in the soup pot with the milk and nutmeg, stirring constantly for 3 to 5 minutes; do not allow it to boil.

Recipe Information

Serves: 4

Ingredients

  • 2 stalks celery
  • 1 medium onion
  • 2 Tbsp. butter
  • 2 cups vegetable broth
  • 1 bag (16 oz.) frozen baby peas
  • ½ tsp. garlic powder
  • ⅛ tsp. ground white pepper
  • ½ cup whole milk
  • ½ tsp. ground nutmeg

Directions

  • Chop the celery and onion. In a soup pot, melt the butter on medium heat. Add the celery and onion, sautéing for 2 to 3 minutes. Pour in the broth, peas, garlic powder, and pepper. Bring to a boil, reduce to a simmer, and cook for 5 minutes.
  • Remove from heat and allow to cool slightly. Using a food processor or blender, purée the mixture. Rewarm it in the soup pot with the milk and nutmeg, stirring constantly for 3 to 5 minutes; do not allow it to boil.

Nutrition Information

Nutrition Information
Amount per serving
Calories270
Total Fat7g
Saturated Fat4g
Cholesterol20mg
Sodium920mg
Total Carbohydrate38g
Dietary Fiber11g
Sugars12g
Protein14g