Witches Brew (Green Pea Soup)
why make this recipe
Witches Brew, or Green Pea Soup, is more than just a delicious dish; it’s a fun and vibrant way to enjoy healthy ingredients. The bright green color makes it a feast for the eyes, while the combination of peas, potatoes, and mushrooms creates a comforting and satisfying meal. It’s perfect for chilly days and is sure to impress both kids and adults alike. Plus, it’s loaded with nutrients and easy to prepare, making it a great option for busy weeknights.
how to make Witches Brew
Ingredients:
- 3 tbsp olive oil
- 1 onion (roughly chopped)
- 3 garlic cloves (minced)
- 1 cup potatoes (diced)
- 3 cups frozen green peas
- 1 handful of baby spinach
- 1 tsp ground pepper
- 1 tsp salt
- 3 cups vegetable stock
- 1 tbsp olive oil
- 8 oz white or brown mushrooms
- 1 cup vegetable stock
- 1/2 tsp salt
- heavy cream or coconut milk
- micro rainbow mix
- peas
- ground black pepper
- crushed red pepper (optional)
Directions:
- Heat the olive oil in a large soup pot over medium heat. Add the chopped onions, minced garlic, and diced potatoes. Cook for about 5 minutes while stirring often, until the potatoes start to soften.
- Next, add the green peas, baby spinach, salt, and ground black pepper. Stir for about a minute.
- Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10-15 minutes, or until everything is soft.
- Using a regular blender or an immersion blender, blend the soup until it is smooth and creamy.
- Return the blended soup to the pot and heat it until it boils again.
- In a medium pan, heat the remaining olive oil. Add the sliced mushrooms and salt. Sauté for about 1 minute, then add the vegetable stock. Cook until the mushrooms are soft, being careful not to sauté them too long on one side.
- Remove the mushrooms from the pan and set them aside.
- Serve the soup in bowls and garnish with a drizzle of heavy cream or coconut milk, micro rainbow mix, ground black pepper, crushed red pepper, and the sautéed mushrooms.
how to serve Witches Brew
Serve Witches Brew hot in bowls, and don’t forget the fun garnishes! The micro rainbow mix and cream elevate the dish’s presentation. It pairs wonderfully with crusty bread, crackers, or a simple green salad for a well-rounded meal.
how to store Witches Brew
To store any leftovers, let the soup cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. For longer storage, freeze the soup for up to 2 months. Thaw it in the fridge overnight before reheating.
tips to make Witches Brew
- For added flavor, sauté the onions and garlic longer until they are golden and fragrant.
- You can adjust the thickness of the soup by adding more or less vegetable stock based on your preference.
- If you want a bit of heat, add crushed red pepper when blending the soup for a spicy kick.
variation
Feel free to customize this dish. You can add carrots or celery for more flavor and texture. For a protein boost, consider adding cooked chicken, tofu, or even lentils.
FAQs
Q: Can I use fresh peas instead of frozen?
A: Yes, fresh peas can be used! Just make sure to cook them until they are tender before blending.
Q: Is it possible to make this soup vegan?
A: Absolutely! Use plant-based cream and ensure all ingredients are vegan.
Q: Can I make this soup ahead of time?
A: Yes, this soup keeps well and can be made a day in advance. Just reheat before serving.