It can be hard to work more veggies into our day, especially without extra oil or fats. Here’s an all-veggie soup to keep you warm, full, and veggie-filled!
Sweet Pea Soup http://www.foodandwine.com/recipes/sweet-pea-soup-with-majorero-cream-and-roncal-crisps3 tablespoons extra-virgin olive oil
Heat olive oil in large saucepan. Add shallot and thyme and cook over med-low heat until shallot is softened, ~5 min. Add broth and simmer over med-high heat until reduced by half, ~3 min. Add water and all but 1 cup peas and bring to a boil. Add pinch of salt, cover, and simmer over med-low heat until peas are tender, ~8 min. Add remaining 1 cup peas and simmer for 1 min, then remove from heat. Discard thyme. Stir in parsley. Working in batches, puree soup in a blender. Strain soup through a coarse sieve set over another medium saucepan. Season soup with salt and keep warm.
Just counts as veggies so eat up! Feast green, feast blended, and as always…FEAST ON!!!
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