Green Pea Soup & Cheezy Quesadillas

This soup is easy, delicious, and BRIGHT GREEN! Makes good use of frozen peas too. I'm gonna link it again, because I LOVE Bryanna's chicken-style broth powder for the base. I think this easy-to-make broth powder is great for anything that needs broth or good chickeny seasoning. I just don't add salt to the mix, so I can put it in other recipes and adjust the salt later- very versatile, and no need to buy that expensive pre-made broth! To have a little bite on the side, I found some leftover tortillas and decided to make a cheezy filling with vegan cream cheeze and some leftover vegan "feta," which I wasn't too fond of on its own. You can sub any other vegan cheeze instead of the feta.

Serves about 4

Soup

Ingredients:

2 T. vegetable oil
1 C. onion, chopped
1 C. potato, peeled and chopped
4 T. broth powder
5 C. water
1 leek, chopped
1 16oz.(1 lb.) bag of frozen peas
salt & pepper to taste

Quesadillas:

2 flour tortillas
1/2 C. Tofutti cream cheese, plain
1/2 C. vegan feta (or other)
1 green onion, minced
1/4 tsp. garlic powder
salt & pepper to taste

Spinz:

For the soup, saute the onions in the vegetable oil and add the potatoes a few minutes after- cook until onions are tender. Add the broth powder, water and leeks, and let simmer until the potatoes are soft (about 10 minutes). Add the frozen peas and let simmer for a minute or two. Turn off the heat and blend with a hand-held stick blender until smooth and creamy. Serve hot.

For the quesadillas, mix all ingredients in a bowl and spread onto a tortilla. Cover with another tortilla and heat on a non-stick skillet coated with cooking spray. Once it's nice and toasty (1-2 minutes), flip it over and cook the other side. Transfer to a plate and cut into wedges. Serve warm.

Nutritional Info (Soup): 175 calories/ 3.9g tot. fat/ 0.3g sat. fat/ 1264mg sodium/ 434mg potassium/ 29.5g tot. carbs/ 5.3g fiber/ 7.7g sugar/ 5.6g protein