B.S. Health Promotion, American University, Wash DC
Wellness Guru. Child health advocate. Vegan. NYC dweller. California girl. Writer. Author. Artist.
Creator of The Lunchbox Bunch, healthy kids character brand. lunchboxbunch.com
Writes for her successful blog: Healthy. Happy. Life. at kblog.lunchboxbunch.com
Peas are incredibly healthy.
One cup of peas contains 9 grams of protein, 9 grams of fiber, 26% RDA of Vitamin A, 38% RDA Vitamin C, 14% RDA iron and zero fat!
What a super superfood!
So here is a warm and hearty way to make your peace with peas: pea soup!
Here is my recipe for amazing No Paparazzi Peas! Pea Soup!
Here's my take on vegan pea soup. I love fresh pea soup. But that is tricky to find in the winter. I also love dried split pea soup. But for nutrient-sake, I love using frozen whole peas. Frozen veggies retain a very high amount of nutrients and taste. Buy a higher end brand of organic peas at Whole Foods for your best bet on taste. Here it is:
NO PAPARAZZI PEAS! PEA SOUP RECIPE
1 pound bag frozen whole peas, organic is best
1 vidalia sweet white onion
1 shallot
2 bay leaves
1 tsp. cayenne
1-2 tsp. sea salt
2 tsp. fresh ground back pepper
1/3 cup olive oil
1 cup diced carrots
4 large shiitake mushrooms
3 Tbsp Veganaise
1 1/2 cups vegetable broth
To Make:
Saute olive oil with sliced mushrooms, diced onions, chopped shallots and half of carrots. (About 2-3 minutes, stir constantly.)
In a sauce pan, add peas, broth, salt, pepper, cayenne, bay leaves and veganaise. Bring to a boil.
Add sauteed ingredients.
Simmer for ten minutes, covered.
Serve in cozy hot bowls. (Remove bay leaves.)
Garnish with fresh parsley, fresh ground black pepper and a dollop of veganaise.
Options:
Protein-rich: To add even more protein to this soup, add cubed boca spicy chik'n burgers to top of soup when served.
Creamier: To make creamier soup: Substitute half of broth with soy milk. Add a few more scoops of veganaise.
Spicier: Add more cayenne.
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