Pea and potato soup with basil

Pea and Potato Soup with Basil – a comforting delight

Preparation time: 10 minutes
Cooking time: 25-30 minutes
Total time: 40 minutes
Number of servings: 4

Pea and Potato Soup with Basil is an excellent choice for those seeking a nutritious yet easy-to-make meal. This recipe has deep roots in culinary tradition, being a popular dish in many cultures where seasonal vegetables are transformed into creamy soups. The combination of peas, potatoes, and basil is not only tasty but also packed with nutrients, bringing a touch of freshness to every bowl.

Ingredients needed:

- 1 tablespoon oil (preferably olive oil for a richer flavor)
- 1 onion, finely chopped (you can also use red onion for a touch of sweetness)
- 1 liter vegetable broth (if unavailable, plain water is a good alternative)
- 800 g potatoes, peeled and diced
- 1 can (420 g) peas, drained (or fresh peas, if available)
- Salt and pepper, to taste
- 2 teaspoons dried basil (you can use fresh basil, but add it at the end to preserve the aroma)

Preparation steps:

1. Heating the oil: Start by heating a pot over medium heat. Add the tablespoon of oil and wait a moment until it warms up. Olive oil is an excellent choice as it adds a distinct flavor to the soup.

2. Sautéing the onion: Add the chopped onion to the pot and sauté for 4-5 minutes until it becomes soft and translucent. This step is essential for developing the base flavors of the soup.

3. Adding the potatoes: Once the onion is ready, add the diced potatoes and mix well. This will ensure that all potato cubes are coated with oil and the flavors of the onion.

4. Adding the broth: Pour the vegetable broth into the pot. If you don't have broth, plain water will do a good job, but vegetable broth adds extra flavor. Cover the pot and let it simmer for 15-20 minutes until the potatoes are soft.

5. Including the peas: After the potatoes are cooked, add the drained peas. Let the soup simmer uncovered for another 5 minutes so the peas can heat through and retain their vibrant color.

6. Blending the vegetables: After 5 minutes, remove the pot from the heat. Here, you can choose to keep some vegetables whole for a more rustic texture or blend everything. Use an immersion blender or a regular blender to puree everything, including the liquid in the pot, until you achieve a smooth and creamy soup.

7. Seasoning: Once you have a uniform texture, season with salt, pepper, and the dried basil. Taste and adjust the seasonings to your preference. The basil will add a note of freshness and aroma, perfect for balancing the sweetness of the peas.

8. Serving: This soup can be served warm, alongside a slice of fresh or toasted bread. A spoonful of yogurt on top will add a touch of creaminess and complement the flavors.

Helpful tips:

- Ingredients: If you want to vary the recipe, you can add diced carrots or celery for extra flavor and nutrients. Peas can be replaced with green beans or zucchini, depending on your preferences.
- Variations: The soup can be enriched with toasted bread croutons or grated cheese, such as Parmesan, for added flavor.
- Nutrition: This soup is an excellent source of vitamins, minerals, and fiber, with low-calorie content, making it ideal for a light meal.

Frequently asked questions:

- Can I use frozen peas? Yes, frozen peas are an excellent choice and will retain their texture and flavor.
- How can I store the soup? The soup keeps well in the refrigerator for 2-3 days. It can be refrozen, but the texture of the vegetables will change.
- What drinks pair well? A dry white wine or a refreshing lemonade are excellent accompaniments to this soup.

I hope this pea and potato soup with basil brings a touch of joy to your kitchen! Whether you prepare it for a family dinner or a quick meal among friends, it is a dish that will surely impress. Enjoy!

 Ingredients: 1 tablespoon oil 1 onion, chopped 1 liter vegetable broth 800 g potatoes, peeled and diced 1 can (420 g) peas, drained salt and pepper to taste 2 teaspoons dried basil