Sprouted Pea Soup

Serves: 4
Total Calories: 136


1 cup dried whole peas sprouts for 3 days
4 cups water or unsalted vegetable stock
4 bay leaves
2 tablespoons olive oil
1 large onion chopped
2 stalks celery chopped
2 carrots thinly sliced
1 teaspoon savory
1 teaspoon sea salt


1. Place the peas, water, and bay leaves in a large heavy kettle over high heat. Cover and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for about 20 minutes or until the peas are tender.
2. While the peas are cooking, heat the oil in a medium skillet over medium heat. Add the onion and celery, and sauté about 5 minutes or until the onions are translucent. Add the carrots and sauté another 5 minutes or until tender.
3. Remove and discard the bay leaves. Transfer the cooked peas and cooking water to a blender, and purée until smooth and creamy.
4. Return the purée to the pot. Add the sautéed vegetables, savory, and salt. Simmer for 2 or 3 minutes. Serve piping hot!

Nutritional Facts:

Serves: 4
Total Calories: 136
Calories from Fat: 63

This Sprouted Pea Soup recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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