Creamed Mashed Peas Soup - a delicious and healthy soup for any occasion!

This Creamed Mashed Peas Soup is a delicious and healthy soup for any occasion! It's perfect for a quick and easy weeknight meal.

Ingredients: 1 lb. frozen peas 2 cups vegetable broth 1 cup unsweetened almond milk 1/4 cup nutritional yeast flakes 1 clove garlic, minced 1 teaspoon onion powder 1/4 teaspoon black pepper pinch of salt Instructions: 1. In a large pot, cook the peas over medium heat until thawed and heated through, about 5 minutes. 2. Add the vegetable broth, almond milk, nutritional yeast flakes, garlic, onion powder, black pepper, and salt. Bring to a boil, then reduce the heat to low and simmer for 5 minutes. 3. Serve hot with some crusty bread for dipping!

Creamed Mashed Peas Soup - perfect for a cold winter day!

Ingredients:

• 2 cups of peas, fresh or frozen

• 1 cup of vegetable broth

• 1/4 cup of vegan sour cream

• 1/4 cup of vegan mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon onion powder

• Sea salt and black pepper to taste

Instructions: 1. Start by adding the peas to a large pot and cover with vegetable broth. Bring the soup to a boil, then simmer for 10 minutes. 2. Add the vegan sour cream, vegan mayonnaise, Dijon mustard, onion powder, sea salt, and black pepper to the pot. Stir until well combined and continue cooking for another 5 minutes. 3. Serve hot and enjoy!

Creamed Mashed Peas Soup - the perfect comfort food!

This creamy mashed peas soup is the perfect comfort food - it's easy to make, healthy and tasty!

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups vegetable broth
• 1 cup frozen peas
• ¼ cup milk
• ⅓ cup sour cream
• Salt and pepper, to taste

Instructions:

1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the broth and bring to a simmer. Add the peas and cook until heated through, about 5 minutes.
3. Remove from heat and let cool slightly. Puree in batches in a blender or with an immersion blender until completely smooth. Return to the saucepan.
4. Stir in the milk and sour cream and season with salt and pepper, to taste. Serve warm.

Creamed Mashed Peas Soup - a family favorite!

This is a great recipe for a creamy, savory and delicious soup. It's perfect for a quick lunch or dinner and can easily be adapted to include your family's favorite ingredients. My kids love it when I add in some bacon or ham, but you could also add in some veggies like carrots or celery.

Ingredients:

• 1 cup mashed peas

• 2 cups vegetable broth

• 1/4 cup cream cheese

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the mashed peas and vegetable broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes.

2. Add the cream cheese and stir until melted. Season with salt and pepper to taste. Serve hot with some crusty bread for dipping. Enjoy!

Creamed Mashed Peas Soup - great for a sick day!

This creamed mashed peas soup is perfect for a sick day! It's easy to make and so comforting.

Ingredients:

1 cup dried green split peas 4 cups vegetable broth, divided 1 white onion, diced 3 cloves garlic, minced 1 carrot, peeled and diced 1 celery stalk, diced 1 bay leaf A pinch of cayenne pepper Sea salt and freshly ground black pepper to taste 1/4 cup chopped fresh parsley leaves 2 tablespoons vegan butter or olive oil 2 tablespoons all-purpose flour 1 cup unsweetened almond milk or other plant-based milk of choice Fresh lemon juice to taste (optional) Instructions:

#Sort through the dried green split peas and discard any shriveled peas or debris. Rinse the peas with cold water. Place the peas into a large pot and add enough water to cover them by 2 inches. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 30 minutes.

Add the vegetable broth, white onion, garlic, carrot, celery stalk, bay leaf, cayenne pepper, sea salt and black pepper to the pot of cooked peas. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes more. # Discard the bay leaf and remove from heat. Using an immersion blender, blend the soup until it's slightly chunky or fully puréed - your preference. Stir in the fresh parsley leaves. # In a small skillet over medium heat, melt the vegan butter or olive oil. Once melted, whisk in the flour until well combined and cook for 1 minute more. Whisk in the unsweetened almond milk until smooth then bring to a boil over high heat. Reduce the heat to low and simmer for 5 minutes until thickened. Add salt and black pepper to taste as desired (I added about 1 teaspoon salt). If desired, add a squeeze of fresh lemon juice too. Pour the creamy mixture into the pot of soup and stir gently until combined well. Serve hot!