Spring Pea Soup
Why is my bowl of Spring Pea Soup smiling? Because he knows it took me only 30 minutes to make from start to finish! And that even includes the prep work!
Here are your ingredients:
1 tablespoon olive oil
1 tablespoon butter
1 diced red onion (small organic)
2 diced leeks (mostly white part, a little light green-be sure to split in half and rinse sand out)
4 cups of stock, vegetable or chicken
16 oz package frozen peas (I used Trader Joe's, but 2 10-oz packages of frozen peas from your supermarket would work too)
15 leaves mint
Here are your directions:
Heat oil and butter over medium low heat.
Add onions and leeks, and cook until tender, 5-7 minutes.
Add 4 cups stock (I used vegetable) and bring to boil.
Add 16 oz Trader Joes package frozen peas, and 15 leaves mint. Simmer for 3 minutes.
Transfer to blender, a few ladles at a time, and blend until smooth. Return to heat, then serve hot or warm.
Serve with warm, crusty bread and a tomato avocado salad. Enjoy!
Why: Did you know that peas are rich in nitrogen? Why is this important to know? Because that means peas are very rich in protein! A 2/3 cup portion has only 70 calories but 5 grams of protein. Out of all the macronutrients (fats, carbs, and proteins), only proteins have nitrogen in their chemical structure-(actually, a protein is a series of amino acids with repeating units of carbon and nitrogen….) While this soup is loaded with vitamins and minerals, you can also rest assured that it will be filling and sustaining, too. Hint: Consider filling a small thermos full of this pea soup and taking it to work as a solution to that 3 PM slump!
