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.
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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