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Spicy Version: For a little heat, add a pinch of red pepper flakes or a chopped jalapeño pepper when sautéing the onions and garlic.
Protein-Packed: Add lentils, chickpeas, or even shredded chicken to the soup for an extra protein boost.
Herb Variations: Try swapping out the thyme and oregano for other herbs like rosemary or basil for a different flavor profile.
Creamy Version: For a richer soup, add a splash of coconut milk or cream after cooking, and stir to combine.
FAQs
Can I use canned peas instead of dried peas? Yes, you can use canned peas, but be sure to drain and rinse them before adding them to the soup. Canned peas will cook much faster, so you can add them in the last 10 minutes of cooking.
Is this soup suitable for vegans and vegetarians? Absolutely! This vegetable pea soup is naturally vegan and vegetarian, as it’s made with vegetable broth and does not contain any animal products.
Can I make this soup ahead of time? Yes! This soup tastes even better the next day as the flavors have time to meld. Simply store it in the refrigerator and reheat when ready to serve.
Can I make this soup in a slow cooker or Instant Pot? Yes, both options work well. In a slow cooker, combine all the ingredients and cook on low for 6-8 hours. In an Instant Pot, use the "Soup" setting to cook for about 25 minutes, then quick release the pressure.
How does this soup aid in weight loss? The high fiber content of the peas, vegetables, and broth helps keep you feeling full for longer, reducing the urge to snack. Plus, the soup is low in calories, making it an excellent choice for anyone looking to manage their weight without feeling deprived.
This vegetable pea soup isn’t just a delicious dish; it’s a part of my family’s tradition for maintaining health and well-being. Try it today, and let it support your own healthy lifestyle!
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