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Recipe courtesy of Daphne Brogdon
Three-Ingredient Pea Soup
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 204
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 7 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 311 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 204
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 7 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 311 mg
Ingredients
Directions
- Bring 2 cups water to a boil in a medium pot. Reduce to simmer and add the frozen peas. Cook until tender, 3 to 4 minutes.
- Transfer the peas and cooking water to a blender and puree until smooth, 2 minutes.
- With the machine running, slowly drizzle in the olive oil to emulsify.
- Mix in the salt; taste and season with more salt if desired.
- Transfer the soup to bowls. Garnish with microgreens if using.
