Low Calorie Pesto Pea Soup
This Low Calorie Pea Soup is so fresh and delicious, my daughter even loves it!Tips on boosting protein, lowering sodium and more can be found above. Special Tip: When I have a Parmesan rind I cut it into 3 pieces and add one to this soup at the very beginning (and omit the parmesan cheese later) then I remove it when I remove the green onion.
Equipment
Ingredients
- 4 cups vegetable stock
- 4 cups frozen peas
- 1 green onion
- 1 garlic clove
- ⅓ cup packed basil leaves
- 2 cups baby spinach
- 1 tablespoon freshly grated parmesan cheese
- Freshly ground pepper to taste
Optional Toppings:
- Low Calorie Croutons
- Chopped Walnuts
- Greek Yogurt
- More Parmesan Cheese
- Chopped Basil
- Sliced Green Onions
Serve With:
Instructions
- To a large pot combine the vegetable stock, frozen peas, green onion, and garlic clove.
- Cover and bring to a simmer over medium-high heat.
- Lower the heat to low and simmer for 10 minutes, covered.
- Remove the green onion and discard.
- Add in the basil leaves, spinach, and parmesan cheese.
- Use an immersion blender to blend until smooth. (Alternatively, you can cool the soup and then move it to a countertop blender.)
- Taste and add pepper, then serve hot with desired toppings.
Nutrition
Serving: 2cupsCalories: 144kcalCarbohydrates: 24.3gProtein: 9.9gFat: 1.8gSaturated Fat: 1.1gCholesterol: 3mgSodium: 340mgPotassium: 269mgFiber: 9.2gSugar: 8gCalcium: 89mgIron: 3mg
Tried this recipe?Let us know how it was!