Protein Pea Soup Recipe
đ«I donât know about you, but I love peas. Silly, I know, but theyâre one of my favorite vegetables. And frozen peas? Donât even get me started on how convenient and inexpensive they are! Pea soup sounded delicious this week and I added to it to increase the amount of protein in the meal. See the recipe belowđ âŹïž
Adding protein to a classic pea soupâŠ
âŠincrease nutrients and protein and fiber. This one comes together quickly and would be great with a crusty slice of sourdough bread!
Protein Pea Soup đ«
Ingredients
Ground turkey
Vegetable stock
Chicken stock
2 containers pre-cut mirepoix (onion, carrot, celery)
Garlic cloves, minced
3 bags frozen peas
œ container cottage cheese
Olive oil
Salt and black pepper
Instructions
Cook the turkey
Heat a large pot over medium heat and add a drizzle of olive oil.
Add ground turkey and cook until browned, breaking it up with a spoon.
Season lightly with salt and pepper.
Remove turkey from the pot and set aside.
Sauté the mirepoix and garlic
Add the pre-cut mirepoix to the same pot and cook for 5 to 7 minutes until softened and lightly browned.
Add a little more olive oil, then add the minced garlic and cook for 30 seconds to 1 minute until fragrant, taking care not to burn it.
Cook and blend the peas
Add frozen peas and the vegetable and chicken stocks.
Bring to a gentle boil, then reduce heat and simmer for 5 to 10 minutes until peas are tender.
Use an immersion blender to blend the soup until smooth.
Temper the cottage cheese
Blend the cottage cheese separately until smooth.
Slowly stir a small amount of the hot soup into the cottage cheese to temper it, then gradually stir the tempered cottage cheese back into the soup.
This adds creaminess and protein without curdling.
Finish the soup
Reintroduce the cooked turkey to the soup.
Taste and adjust seasoning with salt and black pepper.
Serve
Ladle into bowls or meal prep containers and enjoy warm.