When a store runs out of your favorite product, don’t you feel a so betrayed? Like really, stock guys… You don’t keep a couple of those tucked away in a secret stash for me? And, WILL SOMEONE PLEASE TELL ME WHO BOUGHT THE LAST ONE?
Trader Joe’s Split Pea Soup is what we’re talking about right now. I’ve been buying it on the regular for over a year – it’s a staple in our kitchen. When we’ve worked all night? Split pea soup. When we’ve already smashed out two blog recipes in a day? Split pea soup. When we don’t feel like making a 5-course meal [which is always]? Split pea soup.
Well, you know what they say – necessity is the mother of invention and desperate times call for desperate measures. What’s a girl to do when she can’t get what she wants? Make soup, that’s what.
With no actual split peas on hand, we had to work with frozen peas and improvise from there. Since shallots are one of the best flavors on earth, we started with those as the base and built the soup around it.
Sorry Trader Joe’s, but we don’t need your soup anymore because we out-souped you.
The pea flavor is mild and mellow – not overpowering by any means – and balanced by warm, savory shallots. The texture is creamy and buttery despite the absence of both cream and butter, not what you’d expect from peas, I know.
This soup is going to be your new favorite because it’s ready in 30 minutes, involves only 2 dirty dishes, and only calls for 5 ingredients. This is going to be your new make-a-huge-batch-and-eat-it-all-week soup.
Even if you’re not a “pea person,” you should give this soup a chance.Print
30-Minute Healthy Green Pea Soup
A creamy, buttery soup made with fresh peas and savory shallots – the entire recipe comes in at under 400 calories.
- Cook Time: 30 mins
- Total Time: 30 mins
- Yield: 8 1x
- Category: Main
- 16 oz. fresh or thawed frozen peas
- 1 small shallot
- 1/2 small yellow onion
- 2 Tablespoons olive oil
- 1 cup vegetable broth
- 1 1/2 cup water
- 2 teaspoons sea salt
- 1 teaspoon black pepper
Optional for garnish
- goat cheese
- Slice shallots and onions very thin.
- Heat olive oil in a skillet over medium-high heat. Toss in onions and sauté for 2-4 minutes, then add shallots and sauté for about 5 more minutes until they start to brown.
- Add vegetable broth and water and bring to a boil.
- Once boiling, add the peas and return to a boil.
- When the mixture starts to boil, drop the temperature to a simmer and cook 8-10 minutes, or until the peas are soft.
- Remove from the heat and allow to rest for 5 minutes.
- Add to a blender and remove the center pour-lid, then cover it with a towel – this will allow the soup’s heat to escape and prevent a blender blow-up!
- Blend on high speed until the soup is smooth and well-combined. It will look very liquid, but that’s how it’s supposed to be. It thickens as it cools and rests – by the time you enjoy it, it is the perfect consistency and loaded with flavor.
- Serve, allow to cool, and enjoy!
- Serving Size: 1 cup
- Calories: 62
- Sugar: 2g
- Sodium: 98mg
- Fat: 3g
- Carbohydrates: 5g
- Protein: 4g