No-Cook Blender Spring Pea Soup with Goat Cheese!

/ Tuesday, May 12, 2015

This is the time of year everyone starts bragging about how much of their food is coming straight from the farmers' market—blah, blah, blah! Listen, I buy as much as I can from the farmers' market, too. But let's boycott the boasting and admit there are some things that are better (and smarter) to go-grocery for. This Easy Spring Pea Soup, proudly made with frozen peas, is a kick ass weeknight meal you have to try...

Beyond being a fresh take on a frozen meal, this yummy soup is also a no-cook blender recipe. Basically, it couldn't be easier. Heat up some broth in the microwave, pour it into a blender. Add your frozen peas, let them chill out, then whiz everything up with garlic, scallions, salt, pepper and you're good to go. 

This simple soup is delicious topped only with goat cheese but I'm a girl who loves a crouton, so I added those as well. If you're gluten free, swap in some salted toasted almonds for crunch. Dairy free? Skip the cheese, add more herbs. You can serve it hot, cold or room temperature. Meet your new super-healthy, no-fuss, totally customizable spring dinner...

10 ounces frozen peas
1 1/2 to 2 cups hot chicken or vegetable broth (depending on desired consistency)
1 clove garlic
2 scallions, white and light green parts only
Crumbled goat cheese
PANTRY STAPLE: Sea salt and freshly ground pepper

1. Put the peas, broth, garlic and a big pinch each salt and pepper in a blender and let sit for a few minutes.
3. Blend soup on high until very smooth. Refrigerate 30 minutes to serve cold or enjoy at room temperature or heat up in the microwave! Your choice.
4. Top with goat cheese and sliced scallions. Add croutons or salted roasted almonds for crunch if desired. Eat the soup. Be awesome.

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