Prep
10m
Cook
25m
Total
35m
Ingredients
Method
Nutrition
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Step 1
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For
2
M
I
For the base soup:
500
g
Frozen green peas (~1 standard bag)
1
cup
Red onion, diced (~90g, about 1 medium onion)
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Per Serving
Fat
15g
Carbs
26g
Sugar
6g
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The provided macros are just for the base of the soup ;)! The base soup keeps well in the refrigerator for 4-5 days and freezes beautifully for up to 3 months. Store the toppings separately and prepare fresh when serving. Reheat the soup gently on the stovetop, adding a splash of water if it has thickened. This soup is endlessly adaptable! Make the base vegan by keeping it as-is, or add a swirl of cream for richness. Use fresh peas when in season instead of frozen. Replace curry powder with cumin, turmeric, or garam masala for different flavor profiles. Add fresh spinach or kale to the soup for extra greens. Try different protein toppings like crispy chickpeas, pan-seared shrimp, or smoked salmon. The soup also works as a sauce for pasta or grain bowls!
Only visible to you
Made it?
Serve with crusty whole grain or toasted sourdough. Drizzle with a swirl of good quality olive oil or herb oil. Garnish with fresh dill, parsley, or chives. Squeeze fresh lemon juice over the top for brightness ;)!
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Prep
10m
Cook
25m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
For the base soup:
500
g
Frozen green peas (~1 standard bag)
1
cup
Red onion, diced (~90g, about 1 medium onion)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Fat
15g
Carbs
26g
Sugar
6g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
The provided macros are just for the base of the soup ;)! The base soup keeps well in the refrigerator for 4-5 days and freezes beautifully for up to 3 months. Store the toppings separately and prepare fresh when serving. Reheat the soup gently on the stovetop, adding a splash of water if it has thickened. This soup is endlessly adaptable! Make the base vegan by keeping it as-is, or add a swirl of cream for richness. Use fresh peas when in season instead of frozen. Replace curry powder with cumin, turmeric, or garam masala for different flavor profiles. Add fresh spinach or kale to the soup for extra greens. Try different protein toppings like crispy chickpeas, pan-seared shrimp, or smoked salmon. The soup also works as a sauce for pasta or grain bowls!
Only visible to you
Made it?
Serve with crusty whole grain or toasted sourdough. Drizzle with a swirl of good quality olive oil or herb oil. Garnish with fresh dill, parsley, or chives. Squeeze fresh lemon juice over the top for brightness ;)!
Cancel
