Creamy Pea Soup

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RECIPE DATA

TITLE: Creamy Pea Soup
SERVES: 8
PREP: 10 min
TOTAL: 35 min

INGREDIENTS
1 onion
3 cloves garlic
30 g (about 1⅔ tbsp) butter
150 g (about 1 cup chopped) baby carrots
800 g (about 5⅓ cups) frozen baby peas
4 cups (1 L) bone broth
¾ cup (200 ml) water
1 tsp Vegeta stock powder
1 tsp dried basil
20 g (about ⅓ cup) nutritional yeast
1 tbsp bottled lemon juice (15 ml)
100 g (about ⅓ cup) Greek yoghurt, to serve

STEPS
1. 1 onion + 3 cloves garlic. Chop.
TM SETTINGS: 5 sec / speed 5
2. Add 30 g (about 1⅔ tbsp) butter. Sauté.
TM SETTINGS: 3 min / 120°C / speed 1
3. Add 150 g (about 1 cup chopped) carrots, 800 g (about 5⅓ cups) peas, 4 cups (1 L) broth, ¾ cup (200 ml) water, 1 tsp Vegeta stock powder, 1 tsp basil. Lid cap in.
TM SETTINGS: 20 min / 100°C / speed 1
4. Add 20 g (about 1⅔ tbsp) yeast + 1 tbsp lemon. Blend, lid cap in.
TM SETTINGS: RAW SETTING: 1 min/speed 4–8 gradually
5. Swirl 100 g (about ⅓ cup) yoghurt at serving.
6. Portion & store: makes ~8 adult portions (~250 ml / 1 cup); a kid portion is half. 8 × 1-portion containers. Fridge 4 days; freezer 3 months (freeze before yoghurt).

NOTES
Portion size: ~250 ml / 1 cup
Batch note: Fills ~2 L, bowl max.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 4 days
Freezer life: 3 months (freeze before yoghurt)

SOURCE: https://thermomix-workbook.pages.dev/recipes/creamy-pea-soup/