This is such a simple recipe that results in a creamy, tasty soup that is filled with antioxidants, fiber and vitamins. Creamy, delicious and low in calories too.
2 bags frozen, organic peas
1 quart vegetable broth
Pepper to taste
1-2 tsp lemon juice
Defrost the peas
Chop the shallots and carrot and water saute together 3-5 minutes
Add the Peas and saute another 1-2 minutes
Add the broth, lemon and pepper cook another 5-10 minutes
Let cool and blend in blender
Chop parsley and mint to sprinkle on top when serving
* I used quite a bit of parsley and mint chopped up and added the lemon zest from the lemon and sprinkled it over the parsley/mint for color but this is not necessary to the recipe.
* I enjoyed the soup more the second day as it became more thick and creamy!