Green pea cream soup is one of my favorites and I cook it quite often. It’s the easiest and effortless soup, that anyone can make it.
This cream soup is very tasty, healthy, full of vitamins, low in calories, yet very nourishing. It can easily be included in the menu of a person who is on a diet, for those who have a vegetarian or a vegan lifestyle, but also in you daily menu for diversification. You can eat it simple or with freshly homemade croutons made of whole wheat bread slices. This cream soup has a creamy texture and a very appealing color, at least that’s my opinion, even if it has a green color.
Generally, any type of cream soups are a good choice for both lunch and dinner. The short time of cooking and the ease way of making them, I think is the greatest benefit of cream soups. Basically you only need a few ingredients, a blender and that’s it, you have a delicious meal.
Most of the cream soups that I make have the basic ingredient (green peas, cauliflower, mushrooms etc.), to which I also add 2-3 potatoes, because these help the soup to be more creamy, onion and garlic, without which a soup would not be a soup, spices to taste, but also other root vegetables (carrot, celery), depending on the recipes. It’s not Science Fiction, you just have to cook it. And besides that, cream soups are that kind of food for which you don’t have to spend a lot of money, the ingredients are simple, for everyone’s budget.
Do you have green peas in your fridge and don’t know what to cook with them? If you like cream soups, then you have to try this recipe, and if you do not like cream soups, surely this will convince you!
Here’s the recipe for green peas cream soup!
500 gr. of frozen peas
2 potatoes (I used 2 potatoes for a creamy texture)
2 cloves of garlic, minced
1 onion, chopped
½ celery root
Salt & pepper (to taste)
2 tablespoons of olive oil
Optional: greek yogurt 10% or sour cream
Peel the potatoes, celery and onion, then cut them into smaller pieces. Heat the olive oil in a large pan, then saute the onion for 3-4 minutes until soft. Stir from time to time.
Add the potatoes cut into small chunks and 2 minced garlic cloves, give it a stir and let to cook for 2 minutes, stirring ocasionaly. Add the celery root cut into small chunks and pour water just to cover all the ingredients.
Season with salt and pepper, then let boil for 15-20 minutes until all the vegetables are soft.
Add the green peas and let everything boil another 5-6 minutes. I used frozen green peas. Once the peas are boiled, strain the soup, but keep the liquid, do not throw it!
Blend all the ingredients in a blender or with a vertical blender until the entire mixture is creamy, gradually adding soup, depending on how creamy or liquid you want the soup to be.
Taste and see if you stil need to season the soupt with salt and pepper. Serve the soup warm with homemade croutons. See my homemade croutons recipe !