This brightly colored pea soup is the perfect healthy meal for a chilly day or evening. It's easy to make, gluten free, and vegan.
Prep Time30minutes
Cook Time45minutes
Total Time1hour15minutes
Servings8servings
Ingredients
3cupssnap peas
1large russet potatowashed and cubed
1cupbroccoli florets
1 1/2cupscauliflower florets
2medium carrotsroughly chopped
5clovesgarlicpeeled
1small onionquartered
2bay leaves
6cupsvegetable stock
1teaspoonsea salt
1teaspoonblack pepper
2cupsbaby spinach
Optional garnishes;
coconut milk
baby spinach
fresh snap peas
Instructions
Combine the ingredients for the soup (except spinach and salt) in a large pot and bring to a boil over high heat. Once boiling, reduce heat to medium low and cover; simmer for about 25 minutes until the carrots and potatoes are fork tender.
Remove pot from heat and allow it to cool for about 20 minutes. Add in the spinach and salt and use a wand blender to blend the soup smooth. If you don't have a wand blender, spoon about half of the soup into a food processor or blender and blend until completely smooth then repeat with the rest and return to pot.
Serve the soup hot with desired garnishes and/or bread.