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Witches Brew Green Pea Soup:

Witches Brew Green Pea Soup: Cozy Comfort in a Bowl

Witches Brew Green Pea Soup brings comfort and a touch of spooky fun to your Halloween gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with avocado oil if desired.
  • 1 medium Onion Any variety works beautifully.
  • 2 cloves Garlic Can use fresh or 1/4 tsp garlic powder.
  • 2 medium Yukon Gold Potatoes Diced.
  • 4 cups Frozen Green Peas Fresh peas can be used if in season.
  • 2 cups Baby Spinach Kale can be a good substitute.
  • 4 cups Vegetable Stock Homemade or store-bought is fine.
  • 1 teaspoon Ground Pepper Essential for seasoning.
  • 1 teaspoon Salt Sea salt or kosher salt recommended.
For Extra Flavor
  • 1 cup Mushrooms Sautéed; shiitake or cremini recommended.
  • 1 cup Heavy Cream or Coconut Milk Substitute almond milk for a lighter option.
  • 1 teaspoon Crushed Red Pepper Optional for added spiciness.
For Garnish
  • 1 cup Micro Greens Adds freshness and presentation.

Equipment

  • Large pot
  • blender
  • separate pan

Method
 

Cooking Instructions
  1. In a large pot, warm 2 tablespoons of olive oil over medium heat until it shimmers and releases a nutty aroma, about 1-2 minutes.
  2. Add 1 chopped onion and 2 minced garlic cloves to the pot. Sauté for about 5 minutes until translucent.
  3. Stir in 2 diced Yukon Gold potatoes and sauté for about 5 minutes until they begin to soften.
  4. Add 4 cups of frozen green peas and 2 cups of baby spinach to the pot. Cook for approximately 1 minute.
  5. Pour in 4 cups of vegetable stock, bring the mixture to a boil, then reduce to a simmer and cook for 10-15 minutes.
  6. Transfer the mixture to a blender and blend until smooth and creamy, about 1-2 minutes per batch.
  7. In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of sliced mushrooms and sauté until tender, about 5 minutes.
  8. Ladle the soup into bowls, finishing each with a swirl of heavy cream or coconut milk, sautéed mushrooms, and microgreens.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 500mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in the fridge for up to 3 days or freeze in portions for up to 3 months.

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