Low Fat Pea Soup With Quinoa

Delicious! The best pea soup I have had in a LONG time! The quinoa gives it a great texture. I have already shared this recipe :)

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Everyone (including the kids) loved this! My favorite part is the awesome color. Tripled the recipe and used vegan sour cream. Thanks for a quick dinner!

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A perfect soup to make when you haven't been to the supermarket for a while... Healthy, flavorful and quick. I topped mine with some cooked turkey bacon for some smokiness and it was delicious and satisfying. Thank you.

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Five ecstatic stars!! Very easy recipe, full of flavor and healthy ingredients. Loved that this was low fat, high protein while still being so yummy. I topped mine with greek yogurt, which was very good. Made exactly as directed - fed two of us tonight as a main dish. A must try!

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I absolutely love pea soup, and this is probably the best pea soup I have ever tasted! Thank you so much for sharing such an awesome recipe! For me, the recipe made three very filling 1-cup servings. I used a 16 ounce bag of peas and followed another poster's idea of adding the extra peas at the end. I did not blend the soup in a food processor; rather, I smashed the peas with a potato masher after they had cooked for awhile. The partially crushed peas in addition to the quinoa made the soup thick and hearty-just the way I like it!

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This is so quick and easy for a nice weekend lunch! I was able to make this while feeding DS his lunch, which is no small feat. I used DS's rejected homemade babyfood cubes, so my soup came pre-pureed LOL! Make sure to use a flavorful stock, as most of the soup's flavor will come from it. I've been on a bit of a dill kick lately so I added a pinch--very yummy. Thanks for posting, ~Jen~!

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I loved this, very warming and filling! I loved the fact this was so easy to make and along with some crsuty warm bread and goats cheese it made a fine meal. Will definately make again - many times!

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This is a very good, easy to prepare soup. I had a 16 oz bag of frozen peas, so after preparing and blending as directed, I just added the rest of the peas for another layer of texture. Personally I do like the cool creaminess of the sour cream with the hot soup. Thank-you for sharing this recipe.

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Really good soup! What I had left in my carton was a couple of ounces short for the broth, so I made it up with chardonnay, which worked very well! I tried this both with and without any meat, and liked it both ways. I topped it with a little uncured bacon bits, but I think low fat sausage would work really well too. Just make sure not to use too much, or it will overpower the delicate flavor of this soup. This is a great starting point for people who have never tried quinoa, since the peas and broth are most prominent in flavor. Thanks, Jen!

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After revising my ratings rules recently, I rarely give out 5 stars anymore, but this recipe deserves it! It was outstanding. I will confess to one change -- after thinking I had frozen peas on hand I found I didn't, with no time to head out to shop. So I substituted frozen shelled edamame beans. For the rest of the recipe, I followed exactly. We didn't use any garnish, and I opted to use my own homemade chicken broth, which has some fat. But this was CRAZY GOOD! My sometimes-picky 6 yr old ate two bowls! This recipe goes in the keeper file. Thanks, Jen!

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Very Veggie good! I am always on the look-out for new, creative soups and this one fits my tastes to perfection. I kept it all veggie, and used my own homemade vegetable broth...I also added some garlic in with the onion while it was on simmer...the end result was great...the flavors were lovely, fresh and GREEN!! :) Thank you Jen...this is a tasty, filling easy and HEALTHY meal!!

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