Ingredients (serves 3-4):
- 1 Tbsp. vegetable oil
- 1/2 medium onion, chopped
- 1 cup green peas, frozen
- 1 cup chicken broth
- 1 cup soy milk
- 1/4 tsp. salt
- Black pepper, to taste
- Blanched bell pepper (optional)
*This recipe was developed for the Stainless Steel Thermal Vacuum Cooking Pot (SN-XAE60/80). Adjustments may be necessary when using other models.
Heat the inner pan over medium heat. Check its surface temperature by dripping a few drops of water. If they run on the surface, then the pan is ready to cook. Add vegetable oil, onion and sauté them until onion becomes soft - about 3 minutes. Then add green peas and chicken broth.
When it reaches a boil, cover and place the inner pan in the insulated container and keep warm for 20 minutes.
After 20 minutes, place inner pan back onto the stove and heat over medium heat. Purée soup with hand blender until smooth.
Stir soy milk into the soup. When it reaches a boil again, add salt and black pepper to taste.
Garnish with blanched bell peppers if preferred.
Cut blanched bell peppers into your favorite shape and top for decoration!