I know, I know, y’all thought we were done with soup posts because Spring is supposed to be here. But, it’s not, so here’s one more soup post!
This soup was my first attempt at a creamier soup. It turned out really well!
It’s also my first attempt at a pea-based recipe. I do love peas!! I used frozen peas for this and that worked just fine. I’d imagine canned peas would work just as well. I don’t think I’ve ever seen fresh peas in the veggie section of the grocery store or the Farmer’s Market. Speaking of Farmer’s Markets, it’s getting close to that time of year again! Our local Farmer’s Market starts up on the first of May. I’m really excited! I love getting fresh, local produce. I bought a bunch of ceramic pots to grow my herbs in as well. Spring is a wonderful time of year!
Back to our soup. We will also need little potatoes, onion, celery, carrots, garlic, vegetable broth, nutmeg, plant-based milk (I chose almond), cornstarch, parsley, dill, basil, and chives. And peas. As previously mentioned.
In a large pot, cook the onion, carrots, celery, and garlic, adding vegetable broth to keep it from burning. After about five minutes, add the remainder of the carton of vegetable broth and the potatoes. Allow this to simmer until the potatoes are softened. Add a touch of nutmeg.
Next, whisk the plant-based milk, cornstarch, and the herbs together in a bowl. Add this to the potato/veggie/broth mix in the pot. Add the peas. Let everything simmer together for a bit and serve up hot!!
