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1 teaspoon dried thyme
1/2 teaspoon ground cumin
Salt and black pepper, to taste
Fresh parsley or chives, chopped (for garnish)
Instructions:
If using fresh peas, blanch them in boiling water for 2-3 minutes, then transfer them to an ice bath to stop the cooking process. If using frozen peas, skip this step.
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent and slightly browned.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced carrots and celery to the pot. Sauté the vegetables for 5-6 minutes, allowing them to soften slightly.
Pour in the vegetable broth and add the blanched or frozen peas to the pot.
Add the bay leaf, dried thyme, ground cumin, salt, and black pepper to the pot. Stir well to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20-25 minutes to allow the flavors to meld together.
Once the vegetables are tender and the flavors have developed, remove the bay leaf from the soup.
Use an immersion blender or transfer a portion of the soup to a blender to puree until smooth. This step is optional; you can leave some peas and vegetables whole for texture if preferred.
Adjust the seasoning with salt and black pepper to suit your taste preferences.
Ladle the vegan pea soup into serving bowls and garnish with freshly chopped parsley or chives.
Nutrition Facts per Serving (approximate values):
Calories: 154
Total Fat: 4g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 566mg
Total Carbohydrate: 24g
Dietary Fiber: 8g
Sugars: 8g
Protein: 7g
