Sugar Snap Pea and Carrot Soup

Print Friendly, PDF & Email

Sugar Snap Pea and Carrot Soup

I received a lot of sugar snap peas in the organic veggie delivery box and have been trying to come up with different ways to cook them. You find a lot of stir fry and salad recipes using sugar snap peas, but there aren’t many soup recipes, so I’d like to introduce this simple and easy-to-make soup today. You can make it vegan or vegetarian.

Ingredients:

1 Tbsp butter or olive oil
1/2 onion, diced
12 oz (350 g) sugar snap peas, trimmed
1 carrot, sliced
500 ml vegetable stock
1/4 – 1/2 tsp salt
100 ml heavy cream or non-dairy milk
Dash Italian herbs
Parsley for topping (optional)

Instruction:

  1. In a medium soup pan, heat butter or olive oil and sauté onion until translucent.
  2. Add carrot and peas and sauté 1 more minute.
  3. Add vegetable stock and cook until vegetables are tender for about 10 minutes. Turn off the heat.
  4. Using a hand blender or blender, purée the soup.
  5. Add cream or non-dairy milk. Season with salt and Italian herbs to your taste.
  6. Infuse love and serve with some parsley flakes on top (optional)!

Servings: 4