Pea, carrot and potato soup is one of those simple, comforting dishes that everyone agrees on. Perfect between late winter and early spring, it combines naturally sweet-flavored vegetables with pasta for a complete, nutritious and light soup.
The delicate taste of peas, together with the sweetness of carrots and the creaminess of potatoes, makes this recipe suitable for everyone, including children. It’s easy to prepare and requires few ingredients, but the result is a warm and cozy soup, ideal for everyday dinner. Try it and you’ll see it will become one of your favorite comfort dishes!
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 2 Servings
- Cooking methods: Stovetop
- Seasonality: Winter, Spring
- Energy 250.97 (Kcal)
- Carbohydrates 48.25 (g) of which sugars 9.09 (g)
- Proteins 9.02 (g)
- Fat 3.14 (g) of which saturated 0.50 (g)of which unsaturated 0.47 (g)
- Fibers 8.44 (g)
- Sodium 720.47 (mg)
Indicative values for a portion of 450 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup frozen peas (or fresh)
- 2 medium carrots
- 1 medium potatoes
- 3 oz pasta
- as needed vegetable broth
- Half onion
- 1 tablespoon tomato paste (optional)
- parsley
- extra virgin olive oil
- salt
Tools
- Saucepan
- Peeler
- Immersion blender
Preparation
Wash and peel the potatoes, then cut them into cubes. Peel the carrots and cut them into cubes as well.
Trim the onion, chop it and put it in a saucepan with a drizzle of oil.
Sauté for a few seconds, then add the carrots and potatoes (1). Salt and cover with boiling vegetable broth. If you like, add a tablespoon of tomato paste.
Cover and cook for about 10 minutes, until the vegetables are tender.
Now add the peas (2) and continue cooking for another 10 minutes, adding more broth as needed.
Scoop out 1–2 ladles of soup and blend them with the immersion blender, then pour them back into the pot.
Finally, add the pasta and cook for the required minutes, adjusting the consistency with vegetable broth (3).
When cooked, add a handful of chopped parsley and divide the soup among bowls.
The pea, carrot and potato soup is ready… enjoy your meal!
Tips and notes
When in season, use fresh shelled peas instead of frozen ones.
You can use either semolina pasta or an egg-based pasta like maltagliati or quadrucci.
You can skip blending part of the soup, or blend a larger amount if you prefer a thicker soup.
FAQ (Questions and Answers)
Can I skip adding the pasta?
Of course, if you prefer a lighter soup you can omit it.
Can I prepare the soup in advance?
Yes, you can prepare it a few hours ahead and add the pasta when needed. Alternatively, you can add the pasta immediately and turn off the heat halfway through the cooking time (in this case choose a pasta that holds up well to cooking).
