Monday, December 3, 2012

Meatless Monday: Sweet Pea Soup

Veggies For Carnivores: Sweet Pea Soup

The recipes in Veggies For Carnivores, by Lora Krulak, are so simple that we tried two in one day recently: Roasted Root Veggies and Sweet Pea Soup.
  • Chopped Red Onions (we substituted yellow, as we had those on hand)
  • Smashed Garlic Cloves
  • Bouillon or stock
  • Organic, frozen sweet peas
  • Prewashed organic spinach
  • Olive Oil
Heat olive oil in large saucepan, add garlic and onions and heat to soften, but don't brown. Add stock, salt, pepper and bring to a boil. (Stock should be salty as peas and spinach will mellow that effect when added.) When boiling, add peas to soften, about 5 minutes. Turn off heat, add spinach, and then puree as desired: immersion blender or blender. Serve and enjoy!

Krulak suggests topping with Chili Oil - we didn't try that, but it would be a nice contrast to the fresh sweetness of this soup. The onions and garlic add quite a bit of heartiness, making this a good option even in the dead of winter. The beautiful green color brightens up the meal as well.

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