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Creamy Pea Soup

Back in 1889 the very first Knorr product was our famous ‘Erbwurst’ or instant pea soup; today our Vegetable Stock Pots help you to create this simple delicious dish yourself from scratch. This light, creamy vibrant dish will brighten up your day; add some mint for a fresh summery twist.
  • Cook

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  • Difficulty

  • Prep

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  • serves


  • 1tbsp olive oil
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 800ml boiling water
  • 600g frozen peas
  • Knorr Vegetable Stock Pot
  • 200ml double cream
  • Salt and freshly ground black pepper
  • Dill to garnish

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

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Energy (kJ)

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Protein (g)

0.0g

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0kcal

0kJ

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg


  • 1 Heat the oil in a saucepan over a medium heat. Add the onion and garlic and fry for 3–4 minutes, until softened.
  • 2 Add the boiling water, frozen peas and Knorr Vegetable Stock Pot and bring to the boil. Reduce the heat and simmer for 10 minutes.
  • 3 Add half the cream and use a hand blender to liquidise the soup.
  • 4 Season to taste, with salt and freshly ground black pepper.
  • 5 Garnish with the rest of the cream and the dill.