Sweet Pea-Pesto Soup
With peas in season, I decided that it’s the perfect time to try a simple soup that appeared in a recent issue of Gourmet. The soup—which was easily veganized by using vegetable broth—is made from an interesting combination of both peas and pesto.
 |
Pairing basil with peas has never occurred to me, but the pleasing combination will surprise even the most die-hard pea-haters. Enjoy!
Sweet Pea-Pesto Soup
1 small onion, diced
1 medium carrot, thinly sliced
1 medium celery rib, thinly sliced
1 3/4 cups vegetable broth
1 cup water
1/2 tsp. salt
1/4 tsp. pepper
1 pound frozen peas
1/4 cup pesto
•In a medium saucepan, simmer the onion, carrot, and celery in the broth and water with the salt and pepper, covered, until tender, about 6 minutes.
•Add the peas and simmer, uncovered, until bright green and tender, about 3 minutes. Stir in the pesto, then purée in a blender or food processor.
•Season with additional salt and pepper, if desired.
Makes 4 servings
Text VEG to 73822 to get the latest vegan lifestyle tips, recipes, and urgent action alerts texted right to your phone.
Terms for automated texts/calls from PETA: https://peta.vg/txt. Text STOP to end, HELP for more info. Msg/data rates may apply. U.S. only.
Ghirardelli’s Chocolate Co. is serving a vegan ice cream sundae! Get the scoop on how you can try it.
McDonald’s is testing out a new menu item, giving compassionate consumers in Canada a taste of the future. The big question is: Where’s the U.S. launch?
Find out which restaurants featured in the Michelin Guide have the best food—for animals and your tastebuds.
I’ve been on a mission to uncover everything vegan at major restaurant chains so I did some digging to find out if Arby’s actually offers any vegan options.
