RECIPE FOR HEALTH: Garden Pea Soup

By Sandy Todd Webster
Feb 20, 2015

We are on the cusp of the vernal equinox, which means that in many parts of the country spring peas are about to bust out of their pods. But don’t worry if you don’t yet have access to the fresh emerald orbs that herald this season of renewal—frozen peas will work as well in this easy recipe from Vitamix’s Whole Food Recipes cookbook (2010 VitaMix® Corporation). Add lush color and fresh, lively flavor to your lunch or to a light dinner by pairing a bowl of this simple soup with a salad or a sandwich.

  • 51⁄2 cups chicken or vegetable broth
  • 4 small potatoes, scrubbed and quartered
  • 1 cup fresh sweet peas or 1⁄2 package frozen sweet peas
  • 1⁄2 shallot or small onion, peeled
  • 1⁄4-inch piece lemon peel

Cook potatoes, peas and shallot with 4 cups of broth in saucepan until potatoes are tender. Place cooked ingredients, remaining broth and lemon peel into the Vitamix or blender container in the order listed, and secure the lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then
to High. Blend 30–45 seconds until smooth. Serving size 1 cup; serves 6.

Nutrition information per serving: 165 calories (8% from fat, 21% from protein, 71% from carbohydrate); 9 g protein; 2 g total fat; 0 g saturated fat; 29 g carbohydrate; 4 g fiber; 3 g sugar; 35 mg calcium; 2 mg iron; 713 mg sodium; 266 IU vitamin A; 22 mg vitamin C; 0 mg cholesterol.

Source: Permission granted from Vita-Mix Corporation.

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Sandy Todd Webster

Sandy Todd Webster is the editor in chief of IDEA’s award-winning publications. She is Precision Nutrition Level 1 certified and is a Rouxbe Certified Plant-Based Professional cook.

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