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I love pea soup! I even made a big pot of it over the fire pit while we were camping last fall. It made the perfect meal for camping and it turned out better than when I cook it in my own kitchen!

Here’s a version of pea soup that would make any Italian shut up long enough to enjoy a bowl or two! By the way, it’s vegan and gluten free too. I doubled the recipe and we got about 8 small bowls out of it. Besides, it’s deee-lish, trust me – you’ll want extra!

Ingredients: (This all gets tossed into the food processor at the end, so don’t worry about chopping too perfectly).

  • 3.5 cups frozen baby (or regular) green peas
  • 1 cup fresh basil leaves, roughly torn, plus extra for garnish
  • 4 cups vegetable broth
  • 1 large or 2 medium Vidalia onions
  • 1 carrot chopped
  • 1 celery rib
  • 1 clove of garlic chopped
  • 5 tablespoons evoo
  • Sea salt and pepper to taste

Directions:

Heat evoo in a large pot and add the onions, celery, carrot and garlic. Cover the pot and cook over low heat for about 15 minutes. Stir often to keep from sticking.

Add the peas and vegetable broth to the pot and bring to a boil – may take awhile to boil because the peas are frozen. Reduce the heat, then add the basil and S&P. Simmer 10 minutes.

Pour soup into food processor for a couple of minutes; until smooth. Transfer to bowls and if you’re not vegan, then sprinkle with Parm. Just the way it is, is PERFECT for my taste!! Get creative, enjoy with gf bread or a french baguette! Whatever your pleasure is! The options are many!

MANGIA!

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