How To Make Spring Pea & Basil Soup
Embrace spring with this light and bright sweet pea and basil soup. The healthy dish also showcases the tastes of lime, shallot, and Parmigiano.
- 3tbspextra virgin olive oil
- 1cuproughly chopped shallots
- 6cupslow sodium vegetable broth
- 6cupsfrozen peas,(2 lbs)
- salt and freshly ground black pepper
- ½cupfresh basil leaves,loosely packed, roughly chopped
Heat the olive oil in a large pot over medium-low heat. Add the shallots and gently cook for 8 to 10 minutes, stirring occasionally, until soft and translucent.
Add the vegetable broth, peas, ½ tablespoon lime juice, 1 teaspoon salt, and ½ teaspoon pepper.
Bring to a boil, then reduce the heat to medium and cook for about 10 minutes.
Remove the pan from the heat and add the basil and Parmigiano-Reggiano. Purée with a stick blender until smooth and creamy.
Taste and adjust seasoning. Ladle the soup into bowls and serve hot, or chill and serve cold.
- Calories: 202.42kcal
- Fat: 8.27g
- Saturated Fat: 1.57g
- Monounsaturated Fat: 5.27g
- Polyunsaturated Fat: 1.01g
- Carbohydrates: 24.89g
- Fiber: 7.56g
- Sugar: 9.10g
- Protein: 9.09g
- Cholesterol: 2.11mg
- Sodium: 951.38mg
- Calcium: 97.10mg
- Potassium: 339.00mg
- Iron: 2.72mg
- Vitamin A: 158.09µg
- Vitamin C: 29.68mg
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