A couple of years ago, I stayed at my boyfriend – Sam’s – cottage for a few days during the holiday season. As usual, the food we ate was absolutely divine: from chocolate cranberry bread to perfectly baked salmon, everything was mouth-watering! Sam’s mom, Brigitte, is an incredible cook! Having had to cook for her family of 7, she never compromised on flavour and taste. It is quite the opposite. All her dishes are always seasoned to perfection, with the perfect balance of sweet, salty, acidic, creamy and crunchy.
That Christmas, when I stayed at the cottage, Brigitte had made her famous sweet green pea soup. Believe it or not, I had never had pea soup before. I grew up eating lots of creamy butternut squash soups, borschts (a traditional Ukranian soup made with beets, potatoes, onions and dill) and Indian-spiced lentil soups. My mom had never made a green pea soup and I never ordered one at a restaurant. Therefore, when I took my first spoonful of Brigitte’s sweet green pea soup I was in awe! Literally – I mean it must have been out of this world if I am still writing about it 3 years after I had my first bowl! This soup had a velvety almost buttery quality to it. It was delicately sweetened with the perfect balance of saltiness. It was finished with a very subtle touch of heat coming from Brigitte’s signature final touch: a generous sprinkle of freshly cracked pepper.
When I learned that the recipe required only a few simple ingredients, I was in shock! How can something so delicious be so simple to make?
Anyway, after having my first bowl of Brigitte’s sweet green pea soup, I decided to attempt making one myself. I tried making one that same winter and was delighted with the result. Once again, it was perfectly creamy, refreshing and slightly sweet. Since that winter, I was lucky enough to have Brigitte’s version of the soup a few times and it was as scrumptious as I had remembered it to be that winter at the cottage.
Last week, as I was busy shooting for the different brands I work for, I wanted to make a quick vegetable packed, filling and of course delicious lunch. I remembered that I had bought some frozen peas for a previous recipe so I thought I would put together a classic sweet green pea soup. To add more body and protein to the soup, I decided to add a few tablespoons of hemp hearts as well as a touch of dill to highlight the delicate flavour of the peas. The result: a silky, rich soup that even my picky brothers loved! I garnished it with some crispy green peas, vegan parmesan (see recipe here), and freshly ground pepper (yes... I learn from the best!).
I love that this soup is packed with protein and vitamins. A portion of green peas (1 1/2 cup) contains 12 grams of protein, more than your daily recommendation of Vitamin A and half of your daily recommendation of Vitamin K! Add in the hemp hearts and onion and you’ve got yourself a POWER SOUP – yep... like the green power ranger!
Ok, so here is the recipe for this Sweet Green Pea Dill Soup – now I am off to make myself another bowl!
Serves: 1 bowl
1/2 tsp olive oil
1 small onion, roughly chopped
2 cups mushroom broth
1 1/2 cup frozen green peas
1/4 cup fresh dill
2 tbsp hemp hearts
Salt and pepper, to taste
Crispy green peas
Freshly ground pepper
Fresh dill, chopped
- In a medium saucepan, heat olive oil. Add chopped onions and stir. Cover and cook on medium-low until translucent and slightly caramelized (10-15 minutes).
- To the onions, add mushroom broth and bring to a boil.
- Add the frozen peas and cook for 2 minutes. Take the soup off the heat and transfer to a blender.
- To the blender, add fresh dill and hemp hearts. Blend until smooth. Taste and adjust seasonings.
- Garnish with crispy green peas, vegan parmesan, ground pepper and fresh dill.