Vegetable Pea Soup

I love finding new ways to use my Bob’s Red Mill green pea flour. The Three Minute Pea Soup is great, but sometimes it’s worth it to spend an extra 30 minutes making a really filling and delicious meal. So let’s do that.

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Chop up two or three carrots, half an onion, and as many cloves of garlic as you want. I ended up adding a few more than what’s shown.

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I also ended up adding a stalk or two of celery, leaves and all. Saute veggies in oil,

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seasoned with pepper and plenty of salt (to your liking), until soft. Allow veggies to cool slightly.

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Meanwhile, chop up a slice of Feldkamp Fitness Bread (or similar bread).

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Place veggies and bread in blender with 2 1/4 C water,

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blend until smooth. Add 3 Tbsp green pea flour.

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Blend again. DO NOT TASTE IT at this point because the pea flour is really bitter and yucky until it’s been fully cooked. So pour the soup into a pan and cook on medium high heat, stirring regularly, until it begins to boil. Then cook on low for at least 5 minutes. Now it’s safe to taste and adjust seasonings, if needed. If you do add anything, let it cook in a few minutes more.

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And now you have soup, and it’ll be so really very good! This made about 3 1/2 servings. Enjoy!

Recipe recap:
3 carrots, chopped
1/2 onion, chopped
4 – 12 cloves of garlic (whatever floats your boat)
2 stalks celery, chopped
1 slice Feldkamp Fitness Bread, chopped
2 1/4 C water
3 Tbsp green pea flour
salt & pepper to taste

Optional:
Add chopped potato or parsnip when sauteing the vegetables. Because of the starch, you may be able to omit the bread, or just add a bit more water unless you like really thick soup.

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