How to Prepare Yummy Pea and Parsley Soup 🌱🌿

Pea and Parsley Soup 🌱🌿. Using parsley instead of the more conventional mint gives this summer soup a deeper, slightly less sweet flavour. I like it garnished with a few whole peas - especially really small and sweet raw ones. If you have some pea shoots, they look beautiful scattered over the finished soup too.

If you'd prefer a smoother soup, blend until nearly smooth. For the parsley and pea soup, heat the butter in a frying pan over a medium heat. This pea soup is super delicious and super creamy, made using only a small amount of ingredients including organic garden peas, parsley, stock, thyme and coconut milk. You can have Pea and Parsley Soup 🌱🌿 using 9 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Pea and Parsley Soup 🌱🌿

1. It's 2 cups of frozen peas.
2. Prepare 1 of small bunch of parsley 🌿.
3. You need of 1 white onion.
4. Prepare of 2 cups of stock (see my recipe for homemade or use bullion or cube).
5. It's of 1 or 2 potatoes - peeled and chopped.
6. Prepare of Chopped parsley to garnish.
7. It's of Olive oil to drizzle.
8. Prepare of Salt and pepper to taste.
9. You need 1 squeeze of lemon (optional).

You can make this soup bowl using either your instant pot or stove top. Add the stock and salt (if using commercial stock, taste before. Add half and half, pepper, and a splash of olive oil. Use an immersion blender (or a regular blender) to blend the soup on high until smooth.

Pea and Parsley Soup 🌱🌿 instructions

1. Peel and chop the potatoes into small chunks to minimise coking time, cover with stock, bring to a bubble. Add onions, reduce heat snd simmer Hutu the potatoes are soft. Add peas and parsley and blend using your usual method..
2. Taste and season with salt, white pepper and black pepper and a squeeze of lemon. Pour into bowls. Drizzle with a swirl of olive oil and a little moreparley. Serve with an extra lemon wedge if you wish lemon 🍋.

Heat the oil in a large pot over medium heat. Add the broth and bring to a simmer. Top with parsley, Parmesan, and garlic chips. Drizzle with oil and serve immediately with toasts. The soup will thicken even more as it cools and sits, especially the next day.