Description
This pea soup recipe is made with anti-inflammatory spices like turmeric, ginger, garlic and curry powder, along with coconut milk.
Ingredients
Scale
- One 16-ounce can chickpeas
- 3 medium parsnips, chopped
- 1½ pounds frozen peas
- 8 ounces beef bacon, cooked
- 4 cups chicken bone broth
- 1 cup coconut milk
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 tablespoon green curry paste
- 1 tablespoon yellow curry powder
- ½ cup cilantro, chopped
- ½ teaspoon ginger
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- In a large pot, on medium, combine all ingredients except for bacon.
- Bring pot to a boil, and then simmer on medium-low for 20–30 minutes or until parsnips are tender.
- In a food processor, add the soup and broth in portions and puree.
- Add soup back to pot, and stir in cooked bacon before serving.
Notes
- You can use fresh peas to make fresh pea soup instead of frozen.
- To this pea soup vegetarian, simply skip the bacon and use vegetable broth in place of the chicken bone broth.
- Prep Time: 10min
- Cook Time: 30min
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 297g
- Calories: 315
- Sugar: 8.2g
- Sodium: 500mg
- Fat: 15.7g
- Saturated Fat: 8g
- Unsaturated Fat: 7.7g
- Trans Fat: 0g
- Carbohydrates: 29.1g
- Fiber: 9g
- Protein: 16.4g
- Cholesterol: 24mg
