Pea Soup


  • 1 shallot

  • 5 cloves of garlic

  • 1 small white onion

  • 2 tablespoons of olive oil

  • 1 bag of frozen peas (0 mg of sodium – check nutrition label)
  • 1 bag of frozen corn (0 mg of sodium – check nutrition label)
  • Herb-Ox No Sodium Chicken Broth
  • White pepper
  • Crème Fraiche (0 mg of sodium)


1. In a large pot, heat oil over medium heat.

2. Dice shallot, garlic and half of white onion - no need to dice too finely as everything will be blended later on.

3. When oil is hot, add shallot, garlic, and onion to pot and stir until shallot and onion are soft and translucent.

4. Add bag of peas and half a bag of corn to pot. Stir and heat for about 5 minutes.

5. Mix 2 packets of Herb-Ox Low-Sodium Chicken Broth with 2 cups of water, add to soup pot, and bring to a boil.

6. After it has boiled for a 5 minutes, remove pot from heat.

7. Transfer soup to blender or for an incredibly easy and mess-free means of creaming ingredients, use an immersion blender.

8. Blend until smooth. An optional step is to then sieve the soup which will make it incredibly silky in texture, but this is only if you are going for Michelin star perfection.

9. Reheat soup on low until it has reduced about a third – this thickens the soup. Add the white pepper.

10. Chill soup in fridge.

11. Ladle into small bowls and top soup with a dollop of crème fraiche. Other optional crunch worthy toppers include: a few Unsalted Kettle Chips; or a handful of Organic Just Peas; or Just Corn.

12. Your soup is now ready to serve and ready to disappear.