Total Time
25mins
Prep 10 mins
Cook 15 mins

You can choose to make it vegan or vegetarian.

Ingredients Nutrition

Directions

  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)!

Reviews

(1)
Most Helpful

Using the US measurements, I cut this recipe in half for two people. The only changes I made was using Kuri winter squash that I had on hand instead of carrots, and I used 1 Tablespoon nonfat dry milk mixed with 1/2 cup 2 percent milk instead of the cream that I did not have. I love this soup either hot or cold and with or without a dollop of sour cream or Crème Fraîche and will make it again especially for company. Also, I trimmed the ends and strings from the sugar snap peas before cooking.

Carol W. January 07, 2017

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