Whether you live in the country, far from a nearby grocery store, or you live in the city with amenities close by, it’s important to keep your food pantry well stocked.
Keeping your pantry at the ready for emergencies can mean that even thought you get caught up in works tasks and projects, you can still get a healthy dinner on the table!
In order to get the most of a pantry, don’t limit yourself to just the dry goods or store cupboard. I consider any ingredient that will keep for more than a few months as a ‘pantry’ ingredient. So I include things like parmesan cheese, tofu, or frozen vegetables part of my pantry. 
The recipe below is a great ‘pantry’ recipe to have up your sleeve. It’s perfect for nights when you need dinner to be on the table in 10 minutes or less. Frozen peas are seriously one of the best pantry (or freezer) ingredients. I love that they don’t require any prep and can actually taste better than fresh peas.
Pea & Pesto Soup Recipe
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Pea and Pesto Soup
- Total Time: 10 minutes
- Yield: Serves 2
- Diet: Vegetarian, Vegan, Gluten-Free
Description
A speedy, satisfying soup perfect for busy weeknights. Minimal ingredients, maximum flavor!
Ingredients
- 1 lbs (454 g) frozen peas
- 2-4 tbsp pre-made pesto
- Salt
- Pepper
Instructions
- Bring 2 cups of water or vegetable broth to a boil in a medium saucepan over high heat.
- Add the frozen peas and cook for 2 to 3 minutes until they are tender and bright green.
- Remove the saucepan from heat and carefully transfer the peas and liquid to a blender, or use an immersion blender directly in the pot.
- Blend until completely smooth, about 30 to 45 seconds.
- Stir in the pesto and blend or whisk briefly to incorporate it throughout the soup.
- Season with salt and pepper to taste.
- If the soup is too thick, thin it with a splash of hot water or broth until it reaches your desired consistency.
- Ladle into bowls and serve with a small spoonful of pesto swirled on top and crusty bread on the side.
Notes
- For a smoother soup, strain the peas before pureeing.
- Add a splash of vegetable broth for extra depth of flavor.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 5
- Protein: 8
Frequently Asked Questions
Can I use frozen peas for this soup?
Frozen peas work just as well as fresh and are often sweeter since they are frozen right after harvest. No need to thaw them first. Just add them straight to the pot.
What kind of pesto should I use?
A classic basil pesto is the simplest pairing, but any pesto you have on hand will work, including store-bought. Stir it in at the end to preserve its fresh flavor.
How do I get a smooth texture for the soup?
Blend the soup in batches using a countertop blender, or use an immersion blender directly in the pot. For an extra smooth result, pass it through a fine mesh strainer after blending.
