Pea And Spring Onion Soup Recipe
Pea And Spring Onion Soup is medley of flavorful greens, aromatic spring greens sautéed and simmered with fresh peas in flavorful vegetable stock create hearty bowl of soup, which in true sense is comfort meal. This recipe is curated in a manner to keep the calorie count low and make it a wholesome healthy choice for your daily menu.
Serve Pea And Spring Onion Soup along with Whole Wheat Rosemary Focaccia Bread as a weeknight meal appetizer.
Other recipes that you can try are:
- Light And Creamy Broccoli Soup Recipe
- Spiced Carrot And Onion Soup Recipe
- Tomato & Beetroot Soup Recipe
10 M
30 M
40 M
4 Servings
Ingredients
- 2 cup Green peas (Matar) , steamed
- 1 cup Spring Onion Greens , roughly chopped
- 4 - 5 Spring Onion (Bulb & Greens) , chopped
- 4 cloves Garlic , smashed
- 2 tablespoon Extra Virgin Olive Oil
- Salt , to taste
- 2 teaspoon Black pepper powder
- 500 ml Vegetable stock Ingredients to serve
- 2 tablespoon Fresh cream
- Black pepper powder , to taste
How to make Pea And Spring Onion Soup Recipe
To begin making Pea And Spring Onion Soup, separate greens from spring onion. Chop the spring onion and set aside. Similarly chop the spring onion greens and keep in a separate bowl.
In a large pot simmer vegetable stock over low flame so that it remain hot while adding to the soup.
Heat olive oil in a saucepan over medium heat; add chopped spring onion and garlic. Sauté until onion turn translucent but not brown for about 1 to 2 minutes.
Once cooked the spring onions are through, add peas, spring greens and sauté for 2 minutes more. Season with salt and pepper.
Puree the green peas mixture in a mixer along with the vegetable stock into a smooth puree. Check the salt and pepper and adjust to suit your taste.
When you are ready to serve the Pea and Spring Onion Soup , bring the soup to a brisk boil over Saucepan.
Serve Pea And Spring Onion Soup along with Whole Wheat Rosemary Focaccia Bread as a weeknight meal appetizer.
