Pea Shoot Soup Recipe With Cream
Servings: 2
Calories: 191kcal
This has to be one of the simplest, most nutritious soup recipes you can make! And if you grow your own pea shoots, it’s also a really budget-friendly dish! Fresh pea shoots are cooked gently with garlic and shallots and blended into a smooth, creamy soup. So flavorful and full of nutrients!
Print Recipe
Equipment
- Immersion blender / stick blender or food processor
- Large saucepan
Ingredients
- 100 g Pea Shoots – Shoots can include the leaves and tendrils of the pea sprout. Remove any flowers
- 2 Garlic cloves
- 2 Shallot onions
- 500 ml / 2 cups Vegetable broth/ chicken stock – Choose vegetable broth for a lighter soup.
- 1 Cup /250ml Water
- 50 ml Cream – You can easily substitute with a dairy-free alternative. Coconut milk may overpower the delicate flavor of the pea sprouts.
- 1 Tablespoon Olive oil butter, or coconut oil for sauteing.
- Salt to season
To Garnish
- Lemon juice
- Crème Fraiche
- Chives Or green onions
- Fresh mint leaves
Instructions
- 1.Rinse the pea shoots under running water and strain.
- Peel and finely dice the shallots and garlic. Melt butter in a large saucepan and saute the onion and garlic over medium heat for 2-3 minutes or until the onions become translucent.
- Add the chicken stock, salt, and water and bring to a boil over medium-high heat.
- Lower the heat and add the add the pea shoots. Place the lid on the pot and simmer for 5 minutes over low heat until the shoots have wilted and become soft. Cooking time for the shoots to soften will vary, but about 5 minutes.
- Transfer the pea shoots mixture to a food processor and blend until smooth. You can also use an immersion blender.
- Add the cream, stir, and season to taste.
Notes
This soup is ideal as a light lunch, served with a crunchy baguette or sourdough bread. Due to its light and mild flavor, it also makes a great starter or side dish.
Serve with a poached egg or small pieces of steamed cod for a more filling meal.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat over low heat to preserve the bright green color.
Variants
Try adding other mild vegetables such as white potato, parsnip, or white turnip to the soup. A vegetable mixture is a great way to adapt this soup to a main meal and use some veggies from the garden.
The soup may become a little thicker, which in itself is not a problem, but you may like to add a little extra cream, stock, or water.
Nutrition
Serving: 250ml | Calories: 191kcal | Carbohydrates: 9g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 28mg | Sodium: 1407mg | Potassium: 120mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1103IU | Vitamin C: 38mg | Calcium: 35mg | Iron: 0.4mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
