Here’s green pea soup that’s a fresher version of classic pea soup. Thank you food blogger Kari Romo for coming up with this great, budget-friendly idea!
Made with frozen peas and flavorful, peppery arugula, this soup is colorful, packed with nutrients, and low in fat. It would be great with almond flour and honey drop biscuits.
| Peppery Green Pea-Arugula Soup | Print |
Recipe type: Soup
Author: Eileen Beran
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
- 1 tablespoon butter, coconut oil, or olive oil
- 1 stalk celery, finely diced (about 1/2 cup)
- 1 clove garlic, minced
- 3 cups water
- 1 bay leaf
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper (optional)
- 1 12-ounce bag frozen peas
- 2 ounces fresh arugula (about 1/3 of a 5-ounce package or about 3 cups)
Instructions
- In a large soup pot over medium heat, melt butter or heat oil. Add celery and sauté until soft, about 5 minutes. Add garlic and sauté for about 1 minute.
- Add water, bay leaf, salt and pepper, and peas. Simmer over low heat for 15 minutes. Turn off heat and remove bay leaf. Add the greens and allow to wilt for 30 seconds to 1 minute, stirring.
- Puree with an immersion blender or in batches in a blender, adding water if you want a thinner consistency. Process longer for completely smooth soup, less for a more rustic soup with flecks of darker green.
- Ladle into bowls and garnish with a little additional pepper, if desired.
Serving size: 2 1/2 cups. Calories: 207; Fat: 8g; Saturated fat: 1g; Carbohydrates: 27g; Sugar: 9g; Sodium: 452mg; Fiber: 10g; Protein: 10g; Cholesterol: 0mg.
(Recipe adapted, with permission, from “Peppery Arugula and Green Pea Soup” at kariromo.com.)
What a delectable soup this was!! It was pure goodness!
MMMMMMM,…Many greets from a gf foodie from Brussels, Belgium!
Hi Eileen. Your soup looks wonderful! Thank you for featuring my recipe. All the best to you:) Kari
Thank you, and thanks again for this great recipe!