This soup screams spring with a mix of all the best vegetables. It’s a low-calorie, high-nutrient dish you can really enjoy.
Make a big batch on Sunday and have a quick healthy meal all week long.
Spring Pea Soup
Servings
6 Servings
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 medium zucchini chopped
- 4 cups fresh or frozen corn kernels
- ⅔ cup fresh or frozen green peas
- 2 tablespoons fresh cilantro chopped
- 1 small serrano chile charred, seeds removed and coarsely chopped (optional)
- 1 cup fresh spinach leaves
- 2 teaspoons kosher salt or to taste
- ⅓ cup plain nonfat yogurt
- ⅓ cup toasted pumpkin seeds
Instructions
- Heat evoo in a large soup pot over medium heat.
- Sauté onion until just soft, about 5 minutes.
- Add garlic and sauté until just fragrant, about 1 minute.
- Add zucchini and sauté 1 minute more.
- Add corn, peas, cilantro, chile, and spinach.
- Cover with water and simmer, uncovered for 10 minutes.
- Using an immersion blender, blend soup until smooth.
- Continue to simmer for a few minutes adding more water if necessary to achieve desired consistency.
- Season to taste with salt.
- Top with a dollop of yogurt and pumpkin seeds just before serving.
- Recipe Courtesy of QUICK & KOSHER Meals in Minutes, by Jamie Geller (Feldheim 2010) – BUY NOW
Nutrition
Nutrition Facts
Spring Pea Soup
Amount per Serving
Calories
250
% Daily Value*
Fat
13
g
20
%
Sodium
39
mg
2
%
Carbohydrates
31
g
10
%
Fiber
5
g
21
%
Sugar
35
g
39
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
4 cups of corn
2/3 cup of peas
Looks more like corn soup instead of pea soup
Sure, but I prefer it hot
Can this be eaten cold?