Pea Soup

A delicious, thick, satisfying pea soup. You can keep it vegan by not adding sour cream, but the small amount of sour cream used here does add creaminess and flavor.

Total time: 30 minutes
Prep: 10 minutes
Cook: 20

Ingredients
1 tablespoon olive oil
1 large onion, chopped
1/2 teaspoon kosher salt
1 tablespoon minced garlic
1 teaspoon ground cumin
1 pound frozen peas, thawed
4 cups low-sodium vegetable broth
1/4 teaspoon black pepper
4 tablespoons light sour cream

Directions
1. Heat oil over medium heat, about 3 minutes. Add onion and cook about 5 minutes, until soft but not brown. Add garlic and cook 1 more minute. Add cumin and cook 30 seconds, stirring, until fragrant.

2. Add peas and broth. Increase heat and bring to a boil, then lower heat to medium-low, cover and simmer 15 minutes.

3. Off heat, add freshly ground black pepper. Puree soup in food processor in several batches, then return to pot and cook over medium heat, just until heated through. Ladle into bowls. Garnish with low-fat sour cream or plain Greek yogurt.

Nutrition per serving
Calories 168.8
Total Fat 5.1 g
Saturated Fat 1.5 g
Cholesterol 5.0 mg
Sodium 420.0 mg
Total Carbohydrate 23.4 g
Dietary Fiber 6.4 g
Sugars 9.1 g
Protein 7.4 g
Weight Watchers POints Plus: 4 points