Quick and Easy Green Pea Soup

This recipe is for a quick and easy green pea soup-- no need to buy that dry paste that never really hydrates in your cup when you can have a lovely thermos of home-made soup that you can easily make in the hour before you leave for work (or before you go to bed). This soup is vegan and gluten-free.

INGREDIENTS:

2 medium onions, chopped

4 cloves garlic, chopped

1/2 teaspoon dry dillweed

filtered water to cover (about 1 inch above vegetables)

3 C. Frozen Peas

A sprig of leaves from Fresh Thyme, or about 1/4 teaspoon of dry Thyme

1 teaspoon - 1 tablespoon Miso (to taste)

Salt and Pepper to taste

1/2 C. nut, soy or oat milk

This soup is highly digestible because it doesn't contain any visible fats or oils. We are adherents of Dr. John McDougall's The Starch Solution: Eat the Foods You Love, Regain Your Health, and Lose the Weight for Good!*

Saute the onions, garlic, and dillweed in about an inch of water, boiling for about 4 minutes or so.

Add in the peas and fresh thyme (1 leaf of the broadleaf thyme/Cuban oregano or perhaps 2 T. of chopped regular fresh thyme), bring to a boil and simmer for about 25 minutes.

Add Miso, Salt and Pepper (to taste) to the carafe of your blender.

If using nut milk, whirl up in the blender with about a Cup of the soup fluid

Add in about 1/2 to 3/4 of the hot soup to the carafe as well. Carefully blend until smooth.

Add back into the soup pot and stir together. My husband really likes this soup a lot!

For great GREEN PEA PESTO Recipe, go here.

*Amazon affiliate program member. When you purchase an Amazon book through us we get a small commission. Thank you!

Comments

Colcannon (Irish Mashed Potatoes) and 3 Ethnic Take-Offs

Colcannon is a lovely Irish traditional mix of boiled cabbage or kale along with a root vegetable, usually mashed potatoes, but sometimes turnip, or carrots. Leaks and/or onions, and garlic, are pretty popular additions. Chopped green onions, chives and/or parsley are often used as a stirred-in garnish. You will also find 3 other Colcannon-type recipes-- take-offs of cultural classics with potatoes and greens from Mexico, Zambian and Ukrainian are sure to delight you as well when you want to try something a little different. These are all delicious, healthy comfort foods! I am vegan, so all of the recipes are vegan colcannon-- no dairy butter or milk involved. The following are ingredients in the colcannon I made (Missing from the picture are water, garlic, pepper, oil, and fine sea salt): Lovely Colcannon: potatoes, cabbage, leaks, green onions, and parsley INGREDIENTS (2-4 servings) 3 T. (30 mg) Olive Oil (or water, or coconut oil) 1/2 Cabbage , shredded ...

Pan-Fry Carrots (Roast Carrot Sticks)

Pan-roasted carrots (with some potato fries mixed in) Our younger son--at one time in the life he styled as "Nomad Farmer"-- lived and grew organic vegetables, fruit and berries on an off-grid community farm in the interior of BC. We stopped in to see him the one time and came away with a load of over-wintered carrots, still as carrot-y flavoured and plump as on the day they were dug from the ground, thanks to the hill-side root crop storage cellar. Our granddaughters opted for fish and chips today for lunch, and some of the 'chips' were carrot chips. They are also a great base for a roast carrot soup. When you roast veggies, you get extra delicious flavour. You will also find two wonderful recipes for Holiday carrot side dishes-- Maple-glazed roasted carrots with a recipe for a lemony vegan sauce (made with cashews) and Lemon-Herb roasted carrots made with a Pecan Relish recipe, PAN-FRY CARROTS (Roast Carrot Sticks) <more properly ...

Hearty Cream of Tomato - Bean Soup - Vegan, Gluten-Free

If you have only ever eaten Cream of Tomato soup from a can, this will be a tasty coup for you! Here is another wonderful bean recipe adapted from my fave The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! * . This creamy tomato-bean soup will fill in the gaps for anyone who feels they just don't have the time or energy to cook up a healthy lunch -- the secret is to pre-cook your beans in a large quantity and freeze them. Then just assemble your other ingredients and presto, you have a very nutritious base to your lunch in less time than it would take you to order and be served at your typical restaurant. And you will know what is actually IN this soup ! INGREDIENTS: 2 T. Olive Oil or Vegetable Broth 1/2 Onion , minced 3 cloves Garlic 1 tsp. Marjoram 1 tsp. Thyme 1/2 ts...

Organic Granny

Search This Blog