Vegetable Sweet Pea Soup

Nothing beats finishing a chilly day with a bowl of creamy soup and bread, don’t you think? where the weather is changing swiftly yet it isn’t quite cool yet. Therefore, reasoned that this soup would be the ideal seasonal transition as snap peas are a summer vegetable. If you enjoy cooking as seasonally as you can, this soup is a terrific choice.

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 potato, peeled and diced
1 cup frozen sweet peas
4 cups vegetable broth (check for gluten-free if needed)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper, to taste
1/2 cup canned coconut milk (full-fat)
Fresh parsley or chives for garnish (optional)

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté for about 2-3 minutes until the onions become translucent.
Add the diced carrots, celery, and potato to the pot. Sauté for an additional 5 minutes, stirring occasionally.
Stir in the frozen sweet peas and continue to cook for another 2 minutes.
Pour in the vegetable broth and add the dried thyme and rosemary. Season with salt and black pepper to taste.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the vegetables are tender.
Once the vegetables are soft, remove the soup from the heat and let it cool slightly.
Using an immersion blender or a regular blender (in batches), carefully blend the soup until it’s smooth and creamy.
Return the blended soup to the pot if using a regular blender.
Stir in the canned coconut milk to add creaminess. You can adjust the amount to your desired consistency and taste.
Reheat the soup over low heat if needed.
Serve the cozy vegetable sweet pea soup hot, garnished with fresh parsley or chives if desired.