5 Minute Vegetable Soup
Difficulty Level: Easy
Preparation Time: 15 minutes
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Servings: 6-8
Servings: 6-8
This soup is known in my house as my daughter’s favorite. It’s Mom’s favorite five-minute soup as well.
Ingredients
1–2 Tbsp oil
2 large leeks, sliced
4–5 large carrots, peeled and cut into chunks
2 cups frozen peas
1 stalk celery (optional)
½ cup quick-cooking oats
salt and pepper, to taste
1 cup milk (low-fat is fine)
Directions
In a large pot, heat oil. Add the leeks and carrots and sauté slowly to let them caramelize.
(If you’re in a rush, you can skip this step.)
Add water to cover and bring to a boil. Season with salt and pepper, add peas, and let cook for about 20 minutes more. Add oats, let cook for 5 more minutes, season again, and use a hand blender to break up any big pieces that remain. Stir in milk and reheat gently before serving.
This recipe appeared in Mishpacha Magazine, July 2012.
Reader Comments
streichman
Posted On Dec. 30, 2012
made this soup tonight - unfortunately not such a big hit. the overwhelming taste is of frozen peas. wondering if it would be better with raw split peas. but i do like the idea of adding oats to thicken...
Estee
Posted On Dec. 31, 2012
i actually like the fact that the taste of green peas is a bit different and more refreshing than split peas :)
smartypants