Nutritious Green Pea and Carrot Soup
A light yet cozy soup made with sweet peas, tender carrots, and a fresh lift of lemon, perfect for lunch or a budget-friendly meal.
Ingredients
Aromatics
- 1 tablespoon olive oil
- 0.5 sliced onion
- 1 clove garlic sliced
Main Vegetables
- 2 cups peas frozen
- 1 large potato cut into small pieces
Liquids and Seasoning
- 4 cups water
- to taste salt
Finishing Touches
- 1 grated carrot
- 0.25 cups toasted chopped almonds for decoration
Instructions
The Sauté
- Sauté the sliced onion and garlic in the olive oil until softened.
Boiling
- Add the peas and potato pieces to the pot, season with salt, and cover with water. Stir well and cook until vegetables are soft.
Blending
- Blend the soup until smooth using a hand blender.
Adding Texture
- Stir in the grated carrot and allow it to cook for a further 5 minutes.
Serving
- Serve the soup garnished with toasted chopped almonds.
Notes
This soup stores beautifully; refrigerate for up to 4 days or freeze for up to 3 months. Consider leaving the soup slightly under-seasoned before freezing and add fresh herbs and lemon when reheating to keep the flavors bright.