Pea & Dill Soup

This delicious creamy pea and dill soup has a few secret ingredients that up the nutrition without detracting from the taste. 

Pea Dill Soup

You won’t detect they’re in there, but hiding inside is roasted cauliflower and dark leafy greens. Enjoy a bowl of this fresh soup on its own as an entree, pair a cup with a protein-packed salad (since both are filling, I’d halve the salad), or serve it as an appetizer before this umami chickpea burger. 

 

Print Recipe
Pea & Dill Soup
Pea Dill Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Pea Dill Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. On 2 parchment lined baking sheets, toss cauliflower with about a tablespoon of oil and a pink of salt. Bake for 30 minutes.
  3. Meanwhile, in a large stockpot over medium heat, add 2 tablespoons of oil and the onion and garlic. Cook for 7 minutes, stirring occasionally, before adding the peas and broth. Cook another 7 minutes.
  4. When the cauliflower is done, carefully add it to a blender, along with the onion/pea/broth mixture, dill, baby spinach, lemon, and salt. You may have to do this in two batches, in which case, put half of everything into the blender at a time. When blending hot liquids, always remove the center piece and hold a dish towel over the opening when blending, to let steam out. Blend until smooth.
  5. Pour into bowls, or if batch cooking for the week, four pint-sized mason jars. If not eating right away, cover and refrigerate.
Share:

Share Your Thoughts

Your email address will not be published. Required fields are marked *

Get recipe inspiration, nutrition advice,
& wellness tips delivered to your inbox.