Description

This Creamy Potato and Pea Soup Delight is a comforting, smooth, and flavorful vegetarian soup perfect for a cozy meal. Made with Yukon Gold potatoes, sweet green peas, and enriched with creamy coconut milk or heavy cream, this soup offers a delightful balance of textures and flavors. It’s naturally gluten-free and easy to make on the stovetop, making it an excellent option for quick, nourishing lunches or dinners. Garnished with fresh parsley and a hint of lemon juice, this soup is both refreshing and satisfying.

Ingredients

Scale

Soup Base

2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
3 medium Yukon Gold potatoes, peeled and diced
3 cups vegetable broth
1 1/2 cups frozen green peas
1/2 teaspoon dried thyme
Salt and black pepper, to taste

Creamy Component

1 cup full-fat coconut milk (or heavy cream)

Garnishes (optional)

Fresh lemon juice, a splash
Chopped fresh parsley

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Instructions

Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4 to 5 minutes until it becomes translucent and fragrant. Stir in the minced garlic and cook for another 30 seconds to release its aroma.
Cook Potatoes: Add the peeled and diced Yukon Gold potatoes to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 to 20 minutes, or until the potatoes are fork-tender and soft.
Add Peas and Seasoning: Stir in the frozen green peas and dried thyme. Continue to simmer for an additional 5 minutes to heat the peas through and allow the flavors to meld.
Blend Soup: Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until it reaches a smooth and creamy consistency, ensuring there are no large chunks remaining.
Incorporate Creaminess and Season: Stir in the coconut milk or heavy cream to enrich the soup. Season with salt and black pepper to taste. Add a splash of fresh lemon juice if desired to brighten the flavors.
Reheat and Serve: Gently reheat the soup if necessary, avoiding a boil to maintain the creamy texture. Serve the soup warm, garnished with chopped fresh parsley for a pop of color and freshness.

Notes

For extra richness and a more traditional creamy texture, substitute the coconut milk with heavy cream.
Adding a handful of fresh spinach during the last few minutes of cooking can boost the nutritional value and add vibrant greens to the soup.
This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
To make this soup vegan, be sure to use coconut milk instead of heavy cream.