Fresh Pea Soup

This is one of my daughter's favorite lunches. It is delicious served with crusty bread!

2 tablespoons light or regular olive oil
1 small onion diced
3 garlic cloves, minced
2 cups vegetable broth (or 2 cups of warm water with 1 vegetable bouillon cube dissolved)
3 cups of fresh, shelled peas
1/2 teaspoon salt (omit if using the bouillon cube)
freshly ground black pepper
optional 2 tablespoons soy or almond milk

In a large saucepan heat the olive oil over medium heat. Add onion and saute for 3-5 minutes until translucent. Add garlic and saute for 30 seconds-1 minute. Be careful not to burn the garlic or it will turn bitter.

Add vegetable broth, peas and salt (if using) and bring to a boil. Once its been boiling for a couple of minutes, turn the heat down to low, cover and cook for 15-20 minutes.

Using a hand blender, food processor or blender, puree soup and return to the pot. Stir in the milk, adjust seasonings and serve.

Green, Spring soup

This is one of my daughter's favorite soups/stews! It is delicious and chock full of nutrients!

(I was planning on taking a picture of this soup as it was so pretty with all the green veggies, however it was finished by the time I remembered!)

Spring Soup serves 4


2 tablespoons olive oil
3 cloves garlic minced
4 cups water
2 chicken flavored bouillon cubes (McCormick makes a Vegan bouillon which is available in most grocery stores)
1/2 bunch asparagus
1/2 large white onion thinly sliced
1/2 can white kidney beans
1 cup dried mini pasta (pastinas, mini tubettis, orzo all work well)
freshly ground black pepper to taste
1/2 tsp Pot herbs OPTIONAL (French soup herb blend. A combination of parsley, chives, chervil, thyme, marjoram, Turkish bay leaves)
2 cups baby spinach or a combo of baby spinach and arugula, chopped
3/4 cup frozen green peas

Wash the asparagus and cut the woody ends off. Chop into 1 inch pieces and set aside. Heat 1 tablespoon of olive oil in a pan and add the minced garlic. Cook for 30 seconds and then add the asparagus. Cook on medium heat, stirring frequently until just tender (about 10 minutes). Set aside.

Meanwhile in a soup pot heat remaining tablespoon of oil and add the onions. Cook for 10 minutes until very soft. Add the water, ground pepper, bouillon cubes, kidney beans, pasta, asparagus and herbs (if using). Cook until pasta is al dente. Add the baby spinach and frozen peas and cook for 2-3 minutes.

Serve hot.