Cooler days and soups are definitely a good match, and this creamy pea soup is so good.
The good thing about creamy soups is that you can make them with any vegetable you have available. It is also super easy, and a great way of getting your vegetables used.
Benefits of peas and microgreens
I love the sweetness and the vibrant color of peas and pea shoots (microgreens). On top of that, they are both a powerhouse of nutrients!
Green peas are actually a part of the legume family, and therefore a good source of protein. They contain almost every vitamin and mineral, especially vitamin A and K, as well as thiamine, folate and manganese. They are also a great source of fibers, which you need for your gut health, polyphenols and antioxidants.
Polyphenols is knoen to help improve digestion, brain function, and blood sugar levels, as well as protect against blood clots, and heart disease.
Pea shoots or maybe better known as pea microgreens has an even higher amount of nutrients than green peas. You They are high in vitamin C and K as well as essential minerals such as iron, potassium and magnesium. Just like green peas, they are also very rich in polyphenols, antioxidants and fibers.
To make a creamy soup out of these little wonders you need:
1,5 cup of chicken broth
1 can of coconut milk
2-3 cloves of garlic
1/2 an onion
16oz frozen green peas
3.5 oz of pea microgreens
Salt and pepper to your taste
Mix chicken broth and coconut milk in a pot and bring it to boil
Chop the garlic and onion, and add it along with the frozen peas, salt and pepper.
Let everything boil for 10 minutes.
Add the pea microgreens just before you blend everything into a smooth soup.
If it is too thin, you can mix a little arrowroot with water, and use as thickener.
We usually add either chicken breast, ground chicken or ground beef with it, and sometimes wild rice.
