30-MINUTE HEALTHY GREEN PEA SOUP
A creamy, buttery soup made with fresh peas and savory shallots - the entire recipe comes in at under 400 calories.
Provided by Jordan Cord
Categories Main
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Slice shallots and onions very thin.
- Heat olive oil in a skillet over medium-high heat. Toss in onions and sauté for 2-4 minutes, then add shallots and sauté for about 5 more minutes until they start to brown.
- Add vegetable broth and water and bring to a boil.
- Once boiling, add the peas and return to a boil.
- When the mixture starts to boil, drop the temperature to a simmer and cook 8-10 minutes, or until the peas are soft.
- Remove from the heat and allow to rest for 5 minutes.
- Add to a blender and remove the center pour-lid, then cover it with a towel - this will allow the soup's heat to escape and prevent a blender blow-up!
- Blend on high speed until the soup is smooth and well-combined. It will look very liquid, but that's how it's supposed to be. It thickens as it cools and rests - by the time you enjoy it, it is the perfect consistency and loaded with flavor.
- Serve, allow to cool, and enjoy!
Nutrition Facts : ServingSize 1 cup, Calories 62 calories, Sugar 2g, Sodium 98mg, Fat 3g, Carbohydrate 5g, Protein 4g
30 MINUTE PEA SOUP
Raise your hand if you've got a bag of frozen peas somewhere in the back of your freezer! This recipe is for you. It's a perfect last-minute meal (30 minutes, tops!) for when you haven't got a plan for dinner. Plus it's delicious!
Provided by Karen
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- In a large soup pot, melt butter over medium high heat.
- Add olive oil.
- When the mixture is hot, add the chopped onion and celery.
- Sauté for about 5 minutes, stirring often, until the onions are translucent.
- Add chopped garlic and stir for 1-2 minutes, until the garlic is fragrant.
- Add the peas.
- Add 7 cups of chicken broth, thyme, chipotle powder, smoked paprika, salt and pepper, and bring to a boil over high heat. You can cover it to make it go faster, but keep an eye on it so it doesn't boil over.
- Once it boils, lower the heat to a simmer and cook for another 5 minutes, or until the onions and celery are completely soft.
- Turn the heat off. Use your immersion blender to puree the soup, or use a regular blender with a towel over the top of the spout (to let steam escape). You'll have to do a few batches.
- If your soup is looking thick, feel free to add that last cup of chicken broth if you want.
- Add the cream to the soup and heat it up again on the stove if necessary.
- Serve with extra crunchy French bread!
Nutrition Facts : ServingSize 1 cup, Calories 307 kcal, Carbohydrate 30 g, Protein 12 g, Fat 17 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 46 mg, Sodium 1638 mg, Fiber 9 g, Sugar 11 g, UnsaturatedFat 7 g
30-MINUTE PRESSURE COOKER SPLIT PEA AND HAM SOUP RECIPE
The pressure cooker makes short work of pea soup, cooking the dried peas in half the time it would traditionally take and doing all the work of the blender as well. Rich, creamy comfort is just half an hour away.
Provided by J. Kenji López-Alt
Categories Quick and Easy Quick Dinners Soups and Stews Soup
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Melt butter in a pressure cooker over medium heat. Add onion, celery, and ham and cook, stirring, until softened but not browned, about 3 minutes. Add garlic and cook until aromatic, about 30 seconds.
- Add peas, chicken stock or water, and bay leaves. Stir to combine, then cover pot and bring to high pressure. Cook for 20 minutes, then rapidly release pressure by opening the air valve. Open pot lid, stir contents until smooth, season to taste with salt and pepper, and serve. Carefully clean the pressure cooker's gasket and valves as soon as the pot is cool enough to handle; pea soup can easily clog valves, which can cause your cooker to over-pressurize the next time you use it. Soup can be stored in the refrigerator for up to 1 week.
Nutrition Facts : Calories 288 kcal, Carbohydrate 40 g, Cholesterol 21 mg, Fiber 15 g, Protein 21 g, SaturatedFat 3 g, Sodium 867 mg, Sugar 6 g, Fat 6 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
SPLIT PEA SOUP
With only 20 minutes of prep time and just seven ingredients, this soup will cure your cravings for a cozy, soul-warming meal without a ton of work. Split pea and ham soup is just about the easiest, least fussy soup you'll ever make, and this time-tested recipe is one you'll come to rely on whenever you need a comforting meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h50m
Yield 8
Number Of Ingredients 7
Steps:
- Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
- Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
- Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
- Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.
Nutrition Facts : Calories 170, Carbohydrate 33 g, Cholesterol 15 mg, Fiber 13 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 30 mg
QUICK SWEET PEA SOUP
Homemade pea soup is less than 30 minutes away, with canned sweet peas, bagged spinach and chicken broth as time savers. Blending early in the preparation so the soup purees all at once in only one batch, keeps it simple too.
Provided by Del Monte
Categories Trusted Brands: Recipes and Tips Del Monte
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a medium saucepan over medium-low heat. Cook onion about 10 minutes or until lightly browned and soft, stirring frequently.
- Blend onion, peas, spinach, lemon juice, thyme and 2 cups chicken broth in a blender or food processor until very smooth. Return to same saucepan. Stir in remaining broth. Gently heat about 5 minutes, stirring occasionally.
- Stir in cream, if desired. Heat over low heat about 1 minute. DO NOT BOIL. Garnish with garlic croutons, if desired.
Nutrition Facts : Calories 241.9 calories, Carbohydrate 28.7 g, Cholesterol 40.1 mg, Fat 11.9 g, Fiber 8 g, Protein 7.3 g, SaturatedFat 7.1 g, Sodium 1571.3 mg, Sugar 13 g
30-MINUTE PEA AND ASPARAGUS SOUP
From the Reader's Digest 30-Minute Cookbook. I chose to try making this recipe because of the tantalizing photo in the book, and it was every bit as good as the picture promised -- but the BEST thing about it is, there's no pre-prep prep! Anything that gets chopped or measured can be done during cooking time. If you have a hand blender, this is easy-peasy stuff. Before preparing your other ingredients, it's best to start the stock heating first, so it boils as soon as possible. That's what makes this such a quick and easy recipe.
Provided by ladydae
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pour the stock into a 2 qt/2 L pot and set on the stove over high heat. (If you work quickly, cover the pot to boil even quicker.) Rinse the green onions, trim and chop them roughly, add them to the stock with the frozen peas, and bring to a boil.
- Rinse the asparagus spears, remove the tips and set aside. Roughly chop the stems (you can use the whole stem as it's all going to be pureed) and add them to the saucepan with a pinch of salt. Reduce the heat, cover, and simmer 10-15 minutes, or until asparagus is tender.
- Meanwhile, snip the bacon slices directly into a hot frying pan and fry until crisp and golden. Transfer these to a plate and set aside for garnish.
- If there is not enough bacon fat left in the pan for frying, add 1-2 tablespoons of oil and heat. Cut the bread into small dice and fry for 2-3 minutes over high heat, turning frequently, until golden, then set aside to drain on kitchen paper (paper towel) for garnish.
- When the peas and asparagus are done, blend or process the soup to a puree. You can use a hand blender to blend the soup right in the pot. Just be sure to keep it pointing down and keep the entire head of the blender under the surface of the soup (to avoid spraying yourself with hot green liquid!).
- Add the reserved asparagus tips to the pea soup and simmer for 5 minutes, or until tender.
- Pour the soup into warmed serving bowls. Swirl a little whipped cream into each (we set a round of goat cheese on the surface of the soup, so it melted in a bit) and sprinkle with the crispy bacon pieces, croutons, and some freshly ground black pepper to serve.
Nutrition Facts : Calories 307.8, Fat 14.3, SaturatedFat 4, Cholesterol 17.8, Sodium 582.3, Carbohydrate 31.6, Fiber 6.7, Sugar 10.5, Protein 14.3
EASY 10 MINUTE PEA SOUP
This quick, easy and healthy soup tastes absolutey amazing and can be made up and served in 10 minutes flat! hey, it's even loved by "pea haters"...
Provided by JayBee85
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soften onions and garlic in butter, doesn't matter how they are chopped! (3-4 minutes).
- Throw in the frozen peas, then the chicken stock, then season - and leave it to simmer (4 minutes).
- Throw in the chopped up fresh mint leaves and let simmer for a bit more (1-2 minutes).
- Pour it all into a blender and add either 2 table spoons of creme fresh or natural yogurt.
- Blend until smooth (1 minute).
- Serve and enjoy! (also tasty when chilled).
Nutrition Facts : Calories 147.6, Fat 3.9, SaturatedFat 2, Cholesterol 12.1, Sodium 210.9, Carbohydrate 21.2, Fiber 5.1, Sugar 8.3, Protein 7.7
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