Here I am with this quick and easy Green pea soup with feta cheese which is perfect for an effortless lunch or a dinner side dish or whenever you need a comfort post-workout soup.
It’s a |LCHF| HP | Vegetarian | C 30-P 30-F 40 | LOW-COST recipe made in less than 20 minutes.
Green pea soup with feta cheese
While those chilly winter nights are quickly approaching and the bulking season is almost as its top, all kinds of soups are warmly welcomed to start the meal up.
This green pea soup is a high-fat recipe due to 3 different fat sources ..and ça va sans dire … it’s a real autumn comfort food!
I love having all kinds of veggie soups for dinner, they’re made in a wink and packed with good and nourishing vitamins, minerals and macronutrients. WIn-Win.
When legumes are involved you have a great source of plant-based proteins.
Let’s come to the macros *
The nutrition facts label is at the bottom of the post.
What’s new at LFC?
Let me briefly explain what’s going on, so you all can have clearer vision of what the hell is happening here in the LFC little kitchen.
Lately, I’m having real trouble eating meat, all kinds of meat… I know, I’m pretty democratic 😀 .
On social media I told you about how I’ve been struggling with poultry since my pregnancy 2 years ago.
It’s a sort of rollercoaster, one day it’s a total repulsion the day after it’s hardly berable, let me say it’s quite weird.
The revulsion got slightly better after the baby’s birth but something had changed deeply. I’m not pregnant anymore, my toddler is 2 y.o., but I find myself more and more reluctant to eat meat.
Am I moving to a vegetarian diet?
No, I’m not, but ( this “but” is always in plain sight!)…but something has to be done and I’m now more inclined towards the pescatarian diet.
That’s the reason why you’re going to see more veggie and fish based recipes as well as my journey throughout this shift.
It’s harder than an ethical choice, because it’s not just an ethical choice. I mean if you change your mind you can easily jump on the omnivore train again… it’s your choice and it’s utterly under your control.
In this case it’s not under my control, but I’m going to embrace it and try to take this as an opportunity instead of a hindrance.
Let’s see what life gives me ahead. I’ll share my new diet regime on my instagram stories @lemabor
Too many words, now let’s make this super green pea soup.
How much does this recipe cost **?
To make this dish, I spent a total of € 1,65 per portion. Cheap and put together in less than 20 minutes!
Product availability and suggested substitutions
I love frozen peas flavour and don’t use the fresh ones. I know that sounds a little odd, but it’s just a matter of personal preference.
So if you want you can use the fresh ones, what’s for sure I won’t open a can of green peas…ever! I dislike canned vegetables, because of the taste and the amount of sugar that’s often added to canned food.
Basically, feta cheese is what gives that salty and cheesy flavour to the green pea soup.
Otherwise, it’s fine swapping it with grated tofu or a spoonful of nutritional yeast.
This way you have a vegan-friendly version.
To prepare this recipe you’ll need
- immersion blender
- strainer
How to make Green pea soup with feta cheese
Boil the green peas for 10 minutes drain, but save a cup of water and blend them until completely smooth.
Add the nutmeg powder.
For a very silky and lumps free soup use a strainer and filter it out.
Grate the feta cheese and put it on top.
Season the soup with extra virgin olive oil and sprinkle it with linseed.
That’s all.
Plain and simple.
Note:
Usually Feta is a salty cheese that’s why I don’t add any dash or pinch of salt.
I may suggest to taste your feta cheese at the very start of the process and make your own adjustments, if need be.
Pin it for later
- 150 g Green peas - frozen
- 60 g Low-fat Feta cheese - grated
- 1 tbsp Extra virgin olive oil
- 1 tsp Linseed seeds / flaxseed
- Pinch of pepper
- Dash of nutmeg
- Boil the green peas for 10 minutes drain, but save a cup of water and blend them until completely smooth.
- Add the nutmeg powder.
- For a very silky and lumps free soup use a strainer and filter it out.
- Grate the feta cheese and put it on top.
- Season the soup with extra virgin olive oil, nutmeg and sprinkle it with linseed.
- That's all.
- Plain and simple.
Enjoy and have a great day,
Lety
When you make one of my recipes, take a picture, tag me on instagram@lemabor, I’ll be very glad to see your creations !
Let’s be friend on Pinterest.
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