Spring Garden Soup
A creamy, fresh spring soup blending peas, potatoes, and onions with subtle curry and celery flavors, perfect for light lunches or starter courses in warm weather.
Ingredients
- 1 cup water ⓘ
- 1 cup fresh green peas or frozen peas ⓘ
- 1 cup finely chopped raw potatoes ⓘ
- 1 cup finely chopped onions ⓘ
- 3 chicken bouillon cubes ⓘ
- 1/3 teaspoon celery salt ⓘ
- 1/8 teaspoon curry powder ⓘ
- 3/4 cup dairy sour cream ⓘ
- 1/4 cup dairy sour cream for garnish ⓘ
- 1/4 c. dairy sour cream for garnish ⓘ
Instructions
- In a saucepan, combine 1 cup water, peas, potatoes, and onions. Cook until tender.
- In a bowl or separate pan, mix boiling water, chicken bouillon cubes, celery salt, and curry powder.
- In a blender, puree the cooked vegetables with their cooking liquid until smooth.
- Blend the pureed vegetables into the bouillon mixture.
- Stir in 3/4 cup sour cream and serve garnished with 1/4 cup sour cream.
Nutrition & Diet Analysis (per serving)
425
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).