I’m finally feeling the need to start coming up with some warm and comforting recipes now that Summer is almost over.
There’s nothing like ending a chilly day with a bowl of creamy soup with bread, you know? Where I live it’s not quite cool yet, but the weather is definitely changing quickly. I thought this soup would be the perfect crossover between seasons because snap peas are a Summer veggie. This is a great soup to make if you’re like me and love cooking as seasonally as possible.
So I’m pretty sure if I keep going on and on about how much I love Autumn, you’re going to stop reading anything I post. Yeah, but I do looooove it. As I’ve mentioned in past post, I grew up near Nashville and down there we used to have the most incredible Fall colors on the trees. Actually, if I’m being completely honest, that’s one of the only things I missed about Tennessee when we moved North.
It’s not that there aren’t trees here in Northern Idaho, it’s just that they’re mostly evergreens. That’s why I’ve been loving the neighborhood we currently live in. They’ve planted so many different deciduous trees here that the colors are like a silent symphony every Fall.
Anyway, like I said, I love this time of year and I love sharing the recipes that I love to make around this time. If you like split pea soup I know this is one you really enjoy. It’s so simple to make and it freezes really well if you’d like to make a huge batch for later.
Also, if you want to get all fancy with the toppings, go for it. As a garnish I added a splash of coconut milk, some baby spinach leaves, and a fresh snap pea. Oh, and don’t forget some delicious toast for the side.
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.
- 3 cups snap peas
- 1 large russet potato, washed and cubed
- 1 cup broccoli florets
- 1 1/2 cups cauliflower florets
- 2 medium carrots, roughly chopped
- 5 cloves garlic, peeled
- 1 small onion, quartered
- 2 bay leaves
- 6 cups vegetable stock
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 cups baby spinach
- Optional garnishes;
- coconut milk
- baby spinach
- fresh snap peas
- 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.