Creamed Mashed Peas Soup - The Perfect Comfort Food

There is nothing like a hot bowl of creamy mashed peas soup to comfort you on a cold day. This soup is easy to make and can be customized to your liking.

Start by heating some olive oil in a large pot over medium heat. Add in the onions and garlic and cook until softened, about 5 minutes. Stir in the peas, stock, and salt and pepper to taste. Bring the soup to a boil and then reduce the heat to low and simmer for 10 minutes.

Use an immersion blender or regular blender to blend the soup until it is smooth. If using a regular blender, be sure to let the soup cool first before blending. Serve the soup hot with some shredded cheese and croutons on top. Enjoy!

Creamed Mashed Peas Soup - A Delicious and Nutritious Meal

If you are looking for a delicious and nutritious meal, look no further than creamed mashed peas soup. This soup is packed with nutrients, including protein, fiber, and vitamins A and C.

To make the soup, start by heating some oil in a large pot. Add in some chopped celery, onion, and garlic, and cook until softened. Then add in the mashed peas and chicken or vegetable broth. Season with salt and pepper to taste. Bring the soup to a boil, then reduce heat and simmer for 10 minutes.

To serve, ladle the soup into bowls and top with shredded cheese and crumbled bacon (if desired). Enjoy!

Creamed Mashed Peas Soup - The Perfect Winter Soup

Soup is the perfect winter meal. It's easy to make, hearty, warming and satisfying. This creamed mashed peas soup is one of my favourites. It's a delicious and healthy way to use up leftover mashed peas from Thanksgiving or Christmas.

Ingredients: 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 4 cups vegetable broth 2 cups leftover mashed peas 1 teaspoon fresh thyme leaves Salt and pepper, to taste To serve: Extra virgin olive oil Fresh thyme leaves Directions: 1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. 2. Add the vegetable broth and mashed peas and bring to a boil. 3. Reduce the heat to low and simmer for 10 minutes. 4. Season with salt and pepper, to taste. Serve with extra virgin olive oil and fresh thyme leaves.

Creamed Mashed Peas Soup - So Good, You'll Want to Make it Again and Again!

This creamed mashed peas soup is so delicious, you'll want to make it over and over again! The creamy texture and slight sweetness of the peas is perfect for a cold winter day. Plus, this soup is packed with nutrients, making it the perfect meal to fuel your body.

Here's what you'll need to make this amazing soup:

1 lb. fresh or frozen peas 1 onion, chopped 3 cups vegetable broth 1/2 cup milk Salt and pepper to taste Optional toppings: crumbled bacon, shredded cheese, chopped green onions

To make the soup, start by cooking the onion in a large pot over medium heat until softened. Add the peas and vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes. Use an immersion blender or regular blender to blend until smooth. Return to the pot and stir in the milk. Season with salt and pepper to taste. Serve with crumbled bacon, shredded cheese, and chopped green onions if desired. Enjoy!

Creamed Mashed Peas Soup - A Healthy and Delicious Alternative to Stew

Soup is a great option for a healthy and delicious meal. It can be made with a variety of ingredients, including vegetables, meat, and beans. This creamed mashed peas soup is a variation on the classic beef stew, but uses peas instead of beef.

The ingredients needed for this soup are: 1½ cups vegetable broth 1 cup dried green split peas 1 large onion, chopped 3 cloves garlic, minced 1 bay leaf 1 teaspoon dried thyme ½ teaspoon salt Freshly ground black pepper to taste 2 tablespoons extra-virgin olive oil or butter 1 cup thickly sliced carrots 2 cups fresh green peas, thawed if frozen 3 tablespoons all-purpose flour 1 cup milk ⅓ cup shredded fresh Parmesan cheese Chopped fresh parsley for garnish (optional) Instructions:

In a large pot or Dutch oven over medium heat, bring the broth to a simmer. Add the split peas, onion, garlic, bay leaf, thyme, salt, and pepper. Cook until the split peas are soft, about 30 minutes.

In another large pot or Dutch oven over medium heat, heat the oil or butter until melted. Add the carrots and cook until tender but not browned, about 10 minutes.

Stir the flour into the carrot mixture and cook for 1 minute longer. Gradually whisk in the milk and continue cooking until thickened and bubbly. Remove from heat and discard the bay leaf.

When the split pea mixture is soft, add it to the carrot mixture along with the fresh peas and Parmesan cheese. Heat just until everything is hot; do not allow to boil. Serve hot in bowls, garnished with fresh parsley if desired.