Description
Indulge in the creamy goodness of this comforting Potato and Pea Soup. This vegetarian and gluten-free delight is easy to make and perfect for a cozy dinner.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 medium Yukon Gold potatoes, peeled and diced
- 3 cups vegetable broth
Additional Ingredients:
- 1 1/2 cups frozen green peas
- 1 cup full-fat coconut milk or heavy cream
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Optional: fresh lemon juice and chopped fresh parsley for garnish
Instructions
- Heat the olive oil: In a large pot over medium heat, sauté the onion until translucent.
- Add garlic and potatoes: Stir in garlic, cook for 30 seconds, then add diced potatoes and vegetable broth. Bring to a boil.
- Simmer: Reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Add peas and thyme: Stir in peas and thyme, simmer for an additional 5 minutes.
- Puree the soup: Remove from heat and use an immersion blender to puree until smooth.
- Finish the soup: Stir in coconut milk, season with salt, pepper, and lemon juice if desired. Reheat gently if needed.
- Serve: Garnish with parsley and serve warm.
Notes
- For a richer soup, use heavy cream instead of coconut milk.
- Add fresh spinach for extra greens in the last few minutes of cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
