I posted a recipe before using this green pea flour to make a quick soup, but this is the 3 minute version from the bag. It really takes about 6 minutes total, but anyway, it’s fast.
All you really need is the green pea flour and some sort of bouillon. I used (vegan) chicken flavored granules that dissolve in water. I found this at an Asian market – so, no real chicken, but real MSG. Fair trade-off.
Add 2 C water. Bring to a boil, stirring almost constantly. The bag says to whisk it, but I have a non-stick pan and a metal whisk, so I use my wooden spoon and use the back of the spoon to mash any lumps.
Once the soup has come to a boil, turn the heat down to low and cook another 3 minutes. You could also add pepper, garlic, or whatever you like in pea soup. Onion powder is nice.
It thickens up into a creamy soup. No oil, perfect for a strict fasting day. Makes 2 servings. Serve with bread and salad for a full meal, or double the recipe if you’re only having soup. Or don’t share and it’s perfect for one.
Also. The soup gets almost like jell-o if you leave it in the fridge overnight. I like to make this recipe but add twice the seasonings as usual. I bring a few spoonfuls of the gelatinous soup to work in a small container. For lunch I put it in a coffee mug, add hot water, and stir. It’s easier than carrying a big container of soup that might spill all over the place, and I don’t have to nuke it.