Pea Soup for Spring

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2 teaspoons olive oil

½ onion, diced

2 cloves garlic, minced

2 lbs. Fresh peas or frozen and thawed

32 oz. vegetable stock

2 teaspoons salt

½ teaspoon pepper

¼ cup chopped cilantro

¼ cup chopped basil

½ cup Prayani cucumber and mint raita Find Prayani Near Me.

In a large pot, heat 2 teaspoons of olive oil over medium heat. Saute the onion with a pinch of salt until soft and slightly golden, about 6 minutes. Add in the garlic and cook for another minute, then add in the peas and vegetable stock and season with the salt and pepper. Bring to a boil, then reduce heat to low and simmer for 10 minutes, just until the peas are a very vibrant green.

Off the heat, add in the cilantro and basil and puree the soup in either a blender or with an immersion blender. If using a blender, be sure not to put too much in so that the pressure doesn’t build up.

Transfer the soup back into the pot and mix in the Prayani raita.

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