Ingredients
- 2 bags sugar snap peas, stems removed
- 1 1/2 pounds potatoes- about 4 small, peeled and chopped
- 1 qt. beef or veggie stock
- 2 yellow onions, minced
- optional: 1 cup baby spinach for color
- Salt and pepper and garlic powder to taste
Instructions
- Veggie prep: Snap tops off of peas and bend downwards as you pull to remove the string with it. Peel potatoes and chop into small pieces so they can cook evenly with the pea pods. Chop onions into small peices
- In a large pot , saute onions in oil for about 3 minutes. Then add peas and potatoes.
- Add stock and bring the pot to a boil for 5 minutes, then change to simmer until veggies are tender (about 12 minutes).
- Add 1 handful of spinach and salt, pepper and garlic powder. Give it a good stir.
- Then using an immersion blender puree the soup until it's all smooth. Adjust seasonings and enjoy!
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