My body is craving spring too: from running outdoors, to scrubbing floors, to eating more salads and greens. And while we may still have to wait a while for locally grown fresh produce to appear, we can delight in the abundance of organic veggies that grocery stores now carry year-round. And let’s not forget the frozen vegetables.

Frozen Vegetables

Frozen vegetables often get overlooked, but did you know they generally contain more vitamins than their fresh counterparts? One of my favorite frozen vegetables is peas. Specifically, petite peas, which are less starchy and slightly sweeter than the regular peas. They are wonderful to have on hand for a quick dinner side dish or to toss into salads, pasta, and soups. They also make a delicious soup on their own. Fresh and simple, pea soup is a perfect accompaniment to a spring dinner.

Vegetarian, Vegan option, Gluten-free option*

2 cups water + 1/2 tablespoon Better than Bouillon vegetable stock (or use vegetable broth)
1 package frozen petite peas
2 tablespoons shredded yellow onion or shallot
Heavy cream (optional)

1. Bring water and bouillon to a boil. Add peas and onions and simmer for 5 minutes.
2. Remove from heat and puree with a hand mixer or let cool slightly and transfer to a blender. Puree until smooth.
3. Drizzle in some heavy cream if desired.

*To make this dish gluten-free just substitute a gluten-free broth for the water and bouillon.

PS – If your kids don’t like peas, rest assured, their taste buds may change with time. Like many kids, I never liked peas as a child, and I definitely was not a fan of pea soup. Needless to say, at some point, my taste buds evolved. So offer the soup, even if it’s just a little taste on a spoon, and if they don’t want any, leave it at that. Best never to make a big fuss around food.