Description
A speedy, satisfying soup perfect for busy weeknights. Minimal ingredients, maximum flavor!
Ingredients
Units
Scale
- 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