A short post this morning to share one of the easiest soups I have ever made, just in time for spring.

Ingredient list population: 2.

Peas + Leek (or onion)

Add some water or broth and some spice, and you are done.

Told you.

Fresh peas will soon be abound and will give loads more flavor, but frozen peas also work great if you are short on time.

Curried Pea Soup

Ingredients:

4 cups fresh or frozen peas

1 leek or onion, sliced

1 tablespoon curry powder + 1 tablespoon garam masala powder

Directions:

1. If using a leek, cut away the root and dark green dense stem. Slice the white and light green parts into tubes. Rinse in a colander and drain. In a soup pot, heat a quarter sized amount of olive oil and let it warm over medium heat. Add the leek or onion and saute until they become fragrant.

2. Add peas and 2 cups of water or broth, and cover with lid for 5 min until the peas are cooked through.

3. Season with the curry, garam masala, sea salt and pepper to your liking. I used double what I listed in the ingredients for an extra kick, and it turned out great. Don’t be afraid of your spices!

4. Let cool and blend with a immersion blender, food processor or blender.

Other variations: adding potatoes or cauliflower in the water/broth before you add the peas will give you a heavier, heartier soup. Cook until the cauliflower or potatoes are almost done, add the peas and cook for 5 more minutes.