Description
Creamy green pea soup (using frozen peas) is easy to make on the stovetop and has simple ingredients. This soup is vegan/vegetarian, nut-free and gluten-free! It is bright, vibrant, tasty and good for you!
Ingredients
Scale
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 sticks of celery, sliced
- 5 cloves garlic, minced
- ¼ cup white wine
- 2 medium russet potatoes, cubed
- 1 (16) oz bag frozen green peas
- 1 tsp garlic powder
- 1 tsp dill
- ½ tsp salt
- 4 cups vegetable broth
- 2 tbsp garlic chili oil (optional)
Instructions
- Add the olive oil to a large pot. Sauté the onions, celery, garlic and ¼ tsp salt over medium heat until onions are translucent about 8 minutes. Add the white wine to deglaze the pot. Allow the wine to reduce by half in volume.
- Add the potatoes, garlic powder, dill, ¼ salt and vegetable broth to the pot. Partially cover and bring the soup up to a boil. Immediately reduce the heat to low and simmer for 15 minutes, or until potatoes can be easily pierced with a fork.
- Remove the lid, and stir in the peas. Let the peas simmer for a few minutes until thawed. Using an immersion blender or food processor, blend the soup until smooth (or to your desired consistency).
- Ladle soup into bowls and top each bowl with a drizzle of garlic-chili oil. Enjoy!
Notes
- I make my own garlic chili oil but you can also use store bought!
- I leave the potato skins on since they get blended up anyway.