Description
This vibrant Witches Brew Green Pea Soup is a delightful blend of sweet green peas, tender potatoes, and fresh spinach, perfectly seasoned and pureed to a creamy texture. Topped with sautéed mushrooms crafted into spooky skull shapes and garnished with cream, microgreens, and spices, it’s a whimsical and hearty dish ideal for a cozy meal or a festive Halloween treat.
Ingredients
Scale
Soup Base
- 3 tbsp olive oil
- 1 onion, roughly chopped
- 3 garlic cloves, minced
- 1 cup potatoes, diced
- 3 cups frozen green peas
- 1 handful baby spinach
- 1 tsp ground black pepper
- 1 tsp salt
- 3 cups vegetable stock
Mushrooms
- 1 tbsp olive oil
- 8 oz white or brown mushrooms
- 1 cup vegetable stock
- 1/2 tsp salt
Garnish
- Heavy cream or coconut milk
- Micro rainbow mix
- Peas
- Ground black pepper
- Crushed red pepper (optional)
Instructions
- Prepare the Base: Heat 3 tablespoons of olive oil in a large soup pot over medium heat. Add the roughly chopped onions, minced garlic, and diced potatoes. Stir often and cook for about 5 minutes until the potatoes become semi-soft.
- Add Vegetables and Seasonings: Mix in the frozen green peas, baby spinach, 1 teaspoon salt, and 1 teaspoon ground black pepper. Stir for about a minute to combine flavors, then pour in 3 cups of vegetable stock. Bring the mixture to a boil.
- Simmer the Soup: Reduce heat to a simmer and cook for 10 to 15 minutes or until all the vegetables are tender and cooked through.
- Blend Soup: Using a regular or immersion blender, carefully blend the soup until it’s completely smooth and creamy in texture.
- Reheat Soup: Place the blended soup back on the stove and cook until it reaches a gentle boil once again.
- Sauté Mushrooms: In a medium pan, heat 1 tablespoon olive oil. Add the mushrooms and 1/2 teaspoon salt, sauté for 1 minute. Then add 1 cup vegetable stock and cook the mushrooms until soft, being careful not to overcook so they keep their shape.
- Remove Mushrooms: Using a slotted spoon, remove the mushrooms from the stock and set aside for garnish.
- Serve and Garnish: Ladle the soup into serving bowls. Garnish each bowl with a drizzle of heavy cream or coconut milk, a sprinkle of micro rainbow mix, additional peas, freshly ground black pepper, crushed red pepper (if desired), and the sautéed mushrooms fashioned as skulls.
Notes
- For the skull mushrooms, you can use both white and brown mushrooms to create visual contrast.
- Clean and cut the mushrooms in half. Trim the stems if needed to straighten edges.
- Use a small piping tip or a straw to poke holes for the eyes, making them either small or large depending on choice.
- Make two slits for the nose and additional slits on the mushroom stems to resemble teeth, enhancing the skull effect.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 180
- Sugar: 5g
- Sodium: 670mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 5mg
