Curry Pea Soup

With a lot of rain lately, I was in the mood for soup today. I wasn’t in the mood for a soup that takes all day to make.

This soup is  fast and easy to make- and full of flavor. Unlike a lot of pea soups- this one is made with fresh peas- not dried split peas. Technically, frozen peas.   It cuts down on cooking time and gives a very different taste to the soup.

I made this soup on a chilly morning, but I could see eating it in warmer weather, too. It would be very nice with some mint or maybe a little tarragon. It makes for a lovely Spring meal.

While peas were the center of the soup, taste wise – I added extra veggies for more depth of flavor.

The curry powder added lots of flavor, too. Curry powder is a mix of different spices. Some can be quite spicy, others are milder. I make my own.

I added the peas near the end of cooking time, to preserve as much of their natural color as possible.

Once the veggies were tender, I pureed the soup. It ended up the most beautiful shade of green.

Curry Pea Soup

3 T. olive oil

1 large onion, chopped

3 ribs celery, chopped

2 c. cauliflower- I had some in the freezer

6-8 c. stock- I used chicken, but vegetable stock would work, too.

1 lb. peas- I used frozen- you could use fresh shelled peas, if you have them

2 T. curry powder – or more to taste

2 T. fresh parsley

Salt and pepper to taste

Hot sauce to taste

Heat oil in soup pot. Add onion, and cook over medium heat, until tender. Add the celery and cauliflower and cook a few minutes longer. Add 6 cups of the stock and bring to a simmer. Cover and simmer until veggies are tender, about 10-15 minutes. Add the peas and seasonings and continue cooking 5-10 minutes more. Puree soup, adding more stock if it is too thick. Adjust seasonings and serve. Serves 6. Freezes well.