Creamy pea soup

I love vegetable soups! Though many of them – like carrot or beet soups – are pretty autumnal. Perfect for cold and dark fall days spent on the couch. But I want to enjoy creamy soups around the year. One of my spring and summer favourites of veggie soups is made with peas. The vibrant green colour together with fresh and light taste are perfect for warmer seasons. Well, it’s not that warm in Finland yet, but I’m staring my dreams of summer with this green deliciousness!


Creamy pea soup



300 g peas (fresh or frozen)
3 tbsp of olive oil
4 garlic cloves
1.2 dl / 0.5 cup of greek yoghurt (can be replaced with non-dairy product)
1-2 dl / 0.5-0,75 cup of water or vegetable broth

Place a saucepan over medium heat, add peas, olive oil and crushed garlic cloves.
Cook for 8–10 minuter, stirring occasionally. Pour in the yoghurt and water/vegetable broth and continue cooking for another 5 minutes.
Blitz with a stick blender until smooth. Season with salt.
Enjoy with fresh baked bread!

Author: Viola Minerva

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