Pea Soup

• Vegan
• Gluten free

• Produce

  • 1/4 cup Parsley, fresh leaves
  • 2 16 ounce bags Peas, frozen sweet
  • 1 tbsp Thyme, fresh
  • 4 Yukon gold potatoes, small

• Canned Goods

  • 4 cups Vegetable stock

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

Found on robustrecipes.com

Description

Ingredients

• 4 cups vegetable stock
• 4 small yukon gold potatoes, peeled, and cubed
• 2 16 ounce bags frozen sweet peas
• ¼ cup fresh parsley leaves
• 1 tablespoon fresh thyme leaves (sub ½ teaspoon dried)
• Salt and pepper to taste
• Olive oil, for garnish

Directions

• In a medium-sized stew pot or Dutch oven add the vegetable stock and potatoes. Cover and bring to a boil. Reduce to a simmer and simmer covered for 6 to 8 minutes, or until the potatoes are fork-tender.
• Stir in the frozen peas. Allow them to defrost and turn bright green, about 3 minutes. Once they have defrosted remove from the heat. Stir in the thyme and parsley.
• Transfer the soup to a blender, working in batches so that you only fill the blender halfway full at a time. Blend the soup until its creamy, about 1 minute for each batch.
• Return the soup to the soup pot to reheat it. Once it comes to a boil, remove it from the heat.
• Stir in the salt and pepper to taste. Dont be too stingy on the salt, it helps to bring out the flavor of the peas.
• Ladle the soup into dishes and serve as a side or an appetizer. Garnish by drizzling a little olive oil on top of the soup.
• Store leftovers in the fridge for up to 1 week. Reheat the soup gently.