Witches Brew (Green Pea Soup)
Make this spooky Witches Brew Pea soup for a fun fall meal. Made with peas, potatoes, and baby spinach. This pea soup will become a family favorite for Halloween.
Ingredients
- 3 tbsp olive oil
- 1 onion roughly chopped
- 3 garlic cloves minced
- 1 cup potatoes diced
- 3 cups frozen green peas
- 1 handful of baby spinach
- 1 tsp ground pepper
- 1 tsp salt
- 3 cups vegetable stock
Mushrooms
- 1 tbsp olive oil
- 8 oz white or brown mushrooms
- 1 cup vegetable stock
- 1/2 tsp salt
Garnish
- heavy cream or coconut milk
- micro rainbow mix
- peas
- ground black pepper
- crushed red pepper optional
Instructions
- Heat the oil in a large soup pot and cook the onions, garlic, and potatoes. Stir often, for about 5 minutes, or till potatoes are semi-soft.
- Add green peas, baby spinach, salt, and ground black pepper and mix it or stir it for a minute, then add vegetable stock. Bring to a boil and then simmer for 10-15 minutes or until everything is soft.
- Blend the soup until smooth with a regular or immersion blender and blend it until smooth and creamy texture.
- Cook blended soup until it boils.
- In a medium pan, heat oil and add mushrooms and salt. Sautéed for 1 minute, then add vegetable stock and cook mushrooms until soft. Don’t sauté the mushrooms too long face-side down, or they will lose shape.
- Remove mushrooms from the vegetable stock and set aside.
- Pour soup into the serving bowls and garnish it with cream, micro rainbow mix, black pepper, crushed red peppers, and sautéed mushrooms.
Notes
For the skull mushrooms: You can use both white and brown mushrooms. I like the contrast of using both. You want to start by cleaning and cutting the mushrooms in half. If needed, cut down the stems to straighten the edge.
I used a small piping tip to poke the eyes out. You can also use a standard-sized straw to poke holes for the eyes, but your eyes will be much smaller.
Make 2 slits for the nose, and I also made slits on the stem of the mushrooms to make them look like teeth.