Ever since I was a kid, I have seen pea soup everywhere, from books to movies, and I was pretty skeptical about how it would taste. This week I decided to make pea soup for the very first time, and it proved to be delicious! The healthful recipe was easy to make and perfect to kick-start the warm weather of spring.

PEAS

Obviously, peas are the main component of this recipe. Aside from soup, they can also be sautéed with olive oil, eaten plain or added to your favorite salads. The recipe calls for frozen peas, which I would recommend because frozen vegetables tend to be richer in nutrients than fresh vegetables. Peas are low in fat but high in protein and fiber, which helps with weight management. They prevent against aging and wrinkles, strengthen your immune system, and increase your energy with high levels of antioxidants. Not only that, but peas also help to prevent against heart disease, strengthen your bones, and reduce cholesterol!

ONIONS, OLIVE OIL

The onions and olive oil in this recipe help to give this soup the perfect amount of nutrients. Onions help to regulate blood sugar, produce cholesterols to keep your heart healthy, and contain a powerful compound called quercetin that plays a huge role in preventing cancer. On the other hand, olive oil contains monounsaturated fats, which help to lower cholesterol and heart disease. It also helps to regulate blood pressure and prevent diabetes, not to mention it is rich in antioxidants, such as vitamin E, which is thought to prevent cancer.

NOTES

The recipe that I used called for chicken stock, but I used vegetable stock instead because that is what I had. It does not make a big difference in the taste and you can use the same amount of vegetable stock as the required amount of chicken stock. If you do not want to drizzle the soup with non-fat yogurt, you can substitute this with heavy whipping cream, parmesan cheese, or croutons. The recipe took about 30 minutes to make. Enjoy!

Pea Soup:

Ingredients:

• 1 tablespoon of olive oil
• 1 large onion, sliced
• 2 ½ cups of chicken broth
• 3/4 teaspoon of dried oregano
• 1/2 teaspoon of salt
• Freshly ground black pepper
• 1 10-oz bag of frozen peas
• 4 teaspoons of plain nonfat yogurt for drizzling

Directions:

1. In a large pot, heat the olive oil over medium-low heat. Add the onion slices, cover, and cook, stirring occasionally until they are tender, about 5 minutes.
2. Add the broth, tarragon, and salt with a pinch of freshly ground pepper and bring to a boil. Add the peas and cook until just defrosted.
3. In a blender, puree the soup in two batches, until very smooth. Ladle into bowls and drizzle the yogurt on top .

Yield: 4 Servings