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A healthy, delectable, easy-to-make summer soup featuring frozen peas.
Heat the oil in a saucepan and add the celery, carrots, garlic and leek. Saute for 2 minutes. Add in the potatoes and ground coriander and continue sauteing for an additional 5 minutes.
Add the vegetable stock and simmer for 15 minutes. Add the peas and the arugula and continue to simmer for 3-5 minutes or until the peas are cooked through.
Squeeze in the lemon juice and taste the soup. Season with salt if necessary.
Blend everything in a blender until it’s completely smooth. Serve in a bowl with 1 tablespoon of yogurt, 1 diced radish, a little arugula and a sprinkle of black pepper.
Recipe adapted from Cannelle et Vanille.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!