Almond-Pea Soup

by in Healthy Recipes, May 10, 2013

pea soup

Spring to me means fresh green soups and that’s just what I created for this year’s Mother’s day menu at our home. This soup combines sweet veggie flavor from the peas with creaminess from almonds. I added a few sprigs of fresh mint and my favorite Vidalia onions to dazzle taste buds and add a sweet touch without any added sugar. Pair this soup with a salad and lean protein such as grilled fish and a spinach salad for a Mother’s Day dinner that Mom will love.

Almond-Pea Soup
Serves 4

2 tablespoons dairy-free butter
1 large Vidalia onion, chopped
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 cups chicken broth
1 lb. frozen peas
1/2 cup packed fresh mint
1 cup almonds
3 chives, finely chopped

Directions
Melt the butter in a medium saucepan over medium heat. Add the onion, salt and pepper; cook for 5 minutes, then add chicken broth; cook for another 2 minutes, then remove from heat.

Place the peas, mint and almonds in a blender with the chicken broth mixture; blend until smooth.

Garnish with chives and serve.

More posts from .

Similar Posts

How Do We Love Watermelon? Let Us Count the Ways

From sweet shaved ice to spicy watermelon gazpacho, here are seven fresh uses for that ripe watermelon chilling in your fridge....