Double, Double, Toil and Trouble: Witches Brew Vegetable Soup
Get into the Halloween spirit with this witches brew vegetable soup served in witch cauldron bowls. This light and healthy soup is made with peas, corn, potatoes and spices. Garnish it with a crispy prosciutto chip and drizzle with olive oil and this soup will be a supper that the whole family will enjoy!
The excitement this Halloween is not the costumes, the candy or the parties. It is the Halloween themed recipes such as this one! These days we are staying in more often than not and this witches brew vegetable soup can easily be made by waving your wand and casting a spell. Just kidding, but you can easily make this with minimal ingredients.
What would Halloween be without a batch of witches brew? This recipe is a must make! I fired up my cauldrons and brewed a batch just for you! There is no need to be frightened of this ingredient list or directions as there is no hocus pocus because I wanted you to be able to focus while making this brew.
Pea soup or peas in general might not be appealing to most. But, I am here to tell you there is no need to avoid these little bright green babies. To start, they are filling and an excellent source of protein. In addition they support heart health, could reduce the risk of cancer, encourage a healthy gut and help with weight management. They are fat free and filled with essential vitamins and minerals. When they get purée and mixed with broth, spices and other vegetables you hardly even notice their mushy tender texture.
Did you make this? If so, show off your pretty plate and tag @prettyplatebymichelle and #prettyplatebymichelle on instagram! I would love to see your spooky witches brew!
Serves 4+, INGREDIENTS:
1 3 oz. package prosciutto, baked
2 10 oz. bags frozen peas
1 Yukon gold potato, diced
3 Ears of corn, corn cut off the cob
Half of a yellow onion, minced
1 TBSP minced garlic
2 TBSP olive oil
8 Cups chicken broth or vegetable broth
2 Sprigs fresh thyme, leaves removed from their stems
1/2 Cup heavy cream
Salt Pepper to taste
Bring a pot of salted water to a boil over high heat. Once boiling add your corn on the cob. Boil for 7-10 minutes or until corn turns bright yellow.
In the mean time dice your potato. Once corn is done, remove from boiling water and add your diced potatoes to the same water. Cook for about 7-10 minutes. You want them tender, but not too tender to where they get mushy and too soft. Once done, remove from water, set in a bowl and set aside.
Mince your yellow onion, set aside.
Heat another pot over medium heat. Add two TBSP of olive oil. Add your onion and garlic and sprinkle with a pinch of salt and pepper. Sauté for 2-3 minutes until they become fragrant and translucent. Add thyme leaves and sauté for another minute.
Add 2 cups peas and season with another pinch of salt and pepper again. Sauté for an additional 3-5 minutes. Add vegetable broth and bring to a simmer for 10 minutes.
Once done simmering. Turn heat off and take pot off heat. Let cool for a minimum of 20-30 minutes. Once cooled, CAREFULLY transfer small batches to a blender and blend/puree until smooth. NOTE: do this in SMALL batches. Only fill your blender 1/4 of the way up to ensure it does not splatter everywhere. It will still be pretty hot even after 20-30 minutes of cooling. I did this in about 4-5 separate batches. Transfer back to your pot when it is all blended.
Heat your pot back up over medium heat. Add your corn, potatoes, 1 and 1/2 cup peas and 1/2 cup heavy cream mix well. Bring to a simmer and simmer for 10 minutes.
Serve right away and garnish with crispy prosciutto and drizzle each bowl with olive oil.
PRETTY PLATE KITCHEN ITEMS USED: