1 c Whole peas, soaked 4 c Stock 1 lg Carrot, halved 2 tb Tarragon Salt & pepper Drain the soaked whole peas. Cover with stock in a large pot & add the carrot. Bring to a boil & boil hard for 10 minutes. Reduce heat, cover & simmer for 1 hour or until the peas are tender. Add the tarroagn & simmer for 5 minutes. Stir in the salt & pepper. Remove from the heat & let cool for a few minutes. Puree until smooth. Return to the pot to heat through. Check the seasonings & serve.
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Chock full of veggies, this vegan soup is super satisfying For more follow the hashtag #RachaelRayShow
Green Pea Soup - YUM!!!
Green Pea Soup for a Quick Win as I wanted a quick tasty supper. I thought I'd record it and share my results. It came out great and I had a large bowl. It was awesome.
I made this a large batch so here is what you need to do to make it about half as much: 1. dice a half of an onion 2. saute in water 3. Add 2-2.5 cups of veggie broth 4. Add 3/4 teaspoon of tarragon; 1/2 teaspoon of salt if desired 5. bring to a boil then add one package of frozen green peas and cook until softened 6. Blend until smooth (might need to divide in half depending on size of blender) 7. Put it back in the pan and heat it up 8. Chow down
Walk with me as I go from the Standard American Diet (SAD) to a Whole Food Plant Based lifestyle and improve my health. I look forward to improving my blood pressure, blood sugar, weight, and overall health. I hope you will join me in this journey.