Creamy Spanish Pea Soup | Possibly the BEST Pea Soup EVER

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat a large fry pan over medium heat and add 2 tbsps of extra virgin olive oil.

Roughly chop 1 medium-sized onion, 4 cloves of garlic, 1 cleaned leek, and 1 small peeled carrot.

Add the chopped vegetables to the hot fry pan and mix to coat them in olive oil, stirring every 1 to 2 minutes for even sautéing.

Cut 1 medium-sized potato into small bite-sized pieces and add it to the pan after the vegetables have sautéed for about 6 to 7 minutes.

Add 0.5 tsp of sweet smoked Spanish paprika, 0.5 tsp of dried thyme, and season with sea salt and freshly cracked black pepper, mixing well.

Add enough water to barely cover the ingredients, turn the heat to high, and simmer for 10 to 15 minutes until the potatoes are cooked through.

Add a 12 oz bag of frozen peas to the pan, mix gently, cover with a lid, and simmer on low medium heat for 5 to 7 minutes until the peas are tender.

Remove the pan from heat and let it sit for about 5 minutes to cool slightly.

Transfer the mixture to a tall plastic cylinder and puree using a hand blender until smooth.

Return the puree to the fry pan over medium heat and whisk in between 0.5 to 1 cup of water until the soup reaches a creamy consistency.

Taste the soup and adjust seasonings as needed.

Serve the soup in a shallow bowl topped with a dollop of Greek yogurt (or plant-based yogurt), garnished with reserved peas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens