| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 10g | 25g |
| sugars | fibre | protein | salt |
| 7g | 6g | 10g | 1.2g |
I must tell you about my recent obsession: Creamy Snap Peas and Potato Soup. This soup is the perfect marriage of the sweet, crisp snap peas and the smooth, rich texture of Yukon Gold potatoes, creating a comforting, nourishing bowl of goodness. And the best part? It’s as healthy as it is flavorful, a true testament to the beauty of hearty vegetable-based soups.
The Taste of Freshness
One of the standout qualities of the Creamy Snap Peas and Potato Soup is the freshness of its ingredients. Snap peas are picked at their prime, with peak sweetness and a crunch that holds up even when cooked. When combined with the comforting creaminess of the potatoes and that touch of lemon juice, the result is refreshingly robust and delightfully bright. If you’ve enjoyed traditional Spanish soups like gazpacho or ajo blanco, you’ll likely find something to love here in this recipe’s sublime balance of flavors.
The Benefits of Eating Green
But the love for this soup goes beyond taste. The use of snap peas and potatoes packs this dish with essential nutrients. Snap peas are rich in antioxidants and vitamin C, perfect for boosting the immune system and promoting healthy skin. Meanwhile, the Yukon Gold potatoes, a personal favorite of mine, bring a heap of fiber, potassium, and vitamin C to the table.
So, you’re not just delightfully satiating your palate, but also doing your body a good turn. If you’re interested in learning more about the nutrition of snap peas and potatoes, you might find this Healthline article helpful.
Perfect Pairings
While Creamy Snap Peas and Potato Soup certainly shines on its own, it also makes a wonderful partner to other dishes. Given its creamy consistency and marvelous balance of flavours, this soup works particularly well as a side dish to grilled proteins – think Spanish Garlic Chicken or a hearty Cuban Ropa Vieja. Alternatively, it can simply be enjoyed with a slice of crusty bread, just as we do with the beloved tapas back home in Spain.
Finding a recipe that delights the taste buds, fills the belly, and nourishes the body is like finding a precious heirloom in the kitchen. And for me, Creamy Snap Peas and Potato Soup is just that. Whether you’re preparing it for a cozy family dinner, or serving it to impress guests at a gathering, this soup promises warmth, comfort, and a journey of delicious discovery.
What You’ll Need
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 pounds snap peas, strings removed and roughly chopped
- 1 pound Yukon gold potatoes, diced
- 4 cups vegetable stock
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh lemon juice
- 6 sprigs fresh mint for garnish
Method
Step One
Start by melting the 2 tablespoons of unsalted butter in a large pot over medium heat.
Step Two
Add the finely chopped medium onion and minced garlic to the pot and sauté until they become soft and translucent.
Step Three
Next, add the roughly chopped snap peas and diced Yukon gold potatoes to the pot and cook until the vegetables start to soften.
Step Four
Pour 4 cups of vegetable stock into the pot. Let the soup simmer until the vegetables are tender and fully cooked.
Step Five
Blend the soup with a hand blender (or in batches in a stand blender) until it is silky and smooth. Once done, stir in the heavy cream.
Step Six
Season the soup with salt, freshly ground black pepper, and a tablespoon of fresh lemon juice, adjusting the seasonings to your personal taste.
Step Seven
When ready to serve, ladle the soup into bowls and garnish each serving with a sprig of fresh mint. Enjoy your Creamy Snap Peas and Potato Soup hot.
