Spring is just around the corner, but with the recent snowstorms across the country sunshine may feel hopelessly out of reach. Fear not.
Get into the kitchen and make soup to rejuvenate your soul. Plus, Souping is the New Juicing—the perfect way to squeeze more veggies into your life.
This pea soup only requires a 15-minute simmer, making it a front-runner for weeknight dinners. Add a little sautéed Italian sausage to transform it into a hearty meal and no other sides are needed.
Chèvre (goat’s cheese) is my go-to for adding creamy richness to soups without the use of heavy cream. Goat cheese is much easier to digest than cream, and it lends a tart, tangy, earthy flavor that turns this nourishing vegetable soup into a showstopper.
Get fancy and top each bowl with homemade croutons to add irresistible crunch.
Sweet Pea Soup with Parsley and Chèvre
Serves 6 as a side or 4 as a main
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
2 carrots, peeled, chopped
2 ribs celery, chopped
1 teaspoon fine sea salt (leave out if broth is not low-sodium)
3 cloves garlic, roughly chopped
1 (32-ounce) box l…