Before you're like, "ew green soup! Sabrina, you're not even hiding the fact that there are veggies and greens in here." you should look at the ingredients in this Green Bean Pea Soup. I've classed it up a bit making it creamier, fresh, and packed with plant-based protein!
Ingredients in this Green Bean Pea Soup
This green bean pea soup adds in more flavors, creaminess, and nutrients than a traditional pea soup from the tahini, parsley, onion, butter beans, spinach, green beans, and of course peas.
Parsley is rich in antioxidants and nutrients like vitamins A, C, and K. It also provides a fresh flavor and adds to the green color.
Peas are a good source of vitamins C and E, zinc, and help in strengthening your immune system.
Spinach not only adds even more green to the dish, it is a great source of iron, vitamins C and E, magnesium, and potassium.
Onions are anti-inflammatory and have a variety of nutrients and contain antioxidants.
Tahini not only provides creaminess to the soup with its silky texture, it also is a good source of healthy fats and amino acids.
The butter beans, or cannellini beans pack this soup with protein and once blended in, provide even more creaminess to the soup!
Green Bean Pea Soup
Ingredients
- 1 tablespoon avocado oil
- ½ onion diced
- 2 cloves garlic pressed
- salt/pepper to taste
- 3 cups vegetable broth 1 cup + 2 cups, can sub the 1 cup for water
- 3 ½ cups peas
- ½ cup spinach can be frozen or fresh
- ¼ cup tahini
- ½ bunch parsley
- 1 can cannellini beans or butter beans
- 1 cup green beans chopped
- Juice of 1 lemon
- Bread to serve!
Instructions
- Dice your onion and sauté with the avocado oil for 2-3 minutes. Add in your pressed garlic and sauté for another minute with some salt and pepper.
- Add in your frozen peas and spinach as well as 1 cup of vegetable broth. Cook until fully defrosted.
- Transfer the mixture to a blender and add in the rest of the ingredients (except for the beans and green beans) and blend until smooth
- Once it's smooth, add to a pan and cook for 5-10 minutes over medium heat. It should get thicker! Add white beans and chopped green beans then garnish with more parsley and a squeeze of lemon then enjoy!
- Store in an air tight container in the fridge for up to 4 days. Can also freeze and eat within 3 months.
I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another soup recipe, check out my 4 C's Soup!
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