Green pea cream soup
This Green Peas Cream Soup is a wholesome and comforting dish that blends the creamy richness of peas, potatoes, and sweet potatoes with the cooling freshness of mint and fennel.
Ingredients
- 200 g peas fresh or frozen
- 200 g potatoes
- 100 g sweet potatoes
- 100 g onion
- 100 ml cooking cream or a vegan alternative
- 1 tbsp coconut oil
- 700 ml 700 ml water
- Fresh mint
- Fennel seed
- Salt to taste
- Pepper to taste
Instructions
- Peel, wash and cut the vegetables into pieces. Sweet potatoes need less time to cook than regular potatoes. Make sure you cut them into bigger pieces, so both types will need similar time to get soft.
- Heat the coconut oil in a saucepan, add the chopped onions, and cook them until soft. Add fennel seed, pepper, and salt. After 30-60 seconds, add potatoes, and warm water (start with 500 ml and decide later if more is needed) and let them simmer on low-medium heat for 20 minutes.
- Add the peas and cook the soup for another 5 to 10 minutes. Check if the potatoes are soft. Add fresh mint and cream (alternative almond/cashew butter).
- Purée with a blender until silky smooth.
Video
Notes
The caloric value was calculated per serving.
Recommendations for doshas
Vata: The best dishes for vata are warm soups and stews. This recipe is well tolerated; green peas are easier to digest than other beans. Adding some fresh ginger is always helpful for vata dosha
Pitta: this soup is a good option for the Pitta type. Mint and fennel have a cooling effect.
Kapha: the soup is good for Kapha. Dairy products are not recommended. Replace cream with nuts or serve with a tablespoon of nutritional yeast.