I love tasting and trying new soups. However many I’ve made and eaten, I’m always ready for more. There’s something so nutritious and hearty about them – eating soup makes me feel warm all around.
This combination of leek, potatoes, and peas (and then some) is just heaven. It’s thick and creamy (and can be watered down if you don’t like it too heavy), and oh so flavorful!
AuthorFoodieblissCategorysoups Heat olive oil in a large pot. Add the leek, saute until soft, then add the zucchini, celery, potatoes, garlic and continue sautéing for additional 15-20 minutes. Add the water, salt and pepper.
Note: add oil if needed
Bring the soup to a boil and cook for 20 minutes add the peas and cook for additional 5 minutes.
Remove soup from heat and let it cool down. Pulse with a blender until smooth, or if you like it chunky, leave some pieces.
Preheat oven to 200 degrees. Add the peas, oil, salt and garlic powder to a small bowl. Mix until well combined.
Spread the peas in a 9’ x 13’ aluminum pan and roast for approximately 20-25 minutes, shaking the tray every now and then to ensure even roasting. Once they’re crispy and golden, they are ready!
Ingredients
Directions
Heat olive oil in a large pot. Add the leek, saute until soft, then add the zucchini, celery, potatoes, garlic and continue sautéing for additional 15-20 minutes. Add the water, salt and pepper.
Note: add oil if needed
Bring the soup to a boil and cook for 20 minutes add the peas and cook for additional 5 minutes.
Remove soup from heat and let it cool down. Pulse with a blender until smooth, or if you like it chunky, leave some pieces.
Preheat oven to 200 degrees. Add the peas, oil, salt and garlic powder to a small bowl. Mix until well combined.
Spread the peas in a 9’ x 13’ aluminum pan and roast for approximately 20-25 minutes, shaking the tray every now and then to ensure even roasting. Once they’re crispy and golden, they are ready!