Fresh Pea Soup
Fresh green peas, vegetable broth, non-dairy milk, potatoes, and plenty of fresh herbs are blended into an irresistibly smooth and creamy pot of pea soup. Naturally dairy-free and vegan.
Servings: 4 people
Calories: 224kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion - diced
- 2 garlic cloves - minced
- 3 cups vegetable broth - plus more, as needed
- 1/2 cup almond milk
- 4 cups shelled fresh peas - about 2 pounds
- 1 cup cubed potatoes
- ½ cup fresh basil leaves - roughly chopped
- ½ cup fresh parsley - roughly chopped
- ½ cup fresh mint - roughly chopped
- The juice of 1 lemon
- Salt and pepper - to taste
Instructions
- Heat a large pot on medium-high heat. Once hot, add the extra-virgin olive oil, chopped onion, and garlic. Sauté until soft for around 5 minutes.
- Add fresh peas and potatoes and stir for 30 seconds to a minute to give it time to absorb all the flavors. Then add the vegetable broth and almond milk. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes until the potatoes are tender (check with a fork).
- Remove from the heat, stir in the mint, parsley, and basil and let the fresh herbs wilt for a minute.
- Use an immersion blender, or pour the soup into a standard blender, and blend until smooth. Depending on how thick you like your soup, you can add an extra cup of broth, a bit at a time, and keep blending.
- Taste and adjust for seasoning. If needed, reheat the soup in the pot until it's hot and steamy. Remove from the heat, add the lemon juice and stir well. Serve in individual bowls, and top it with some extra herbs.
Notes
Note 1: If the soup seems too thick, thin it out by blending in an extra cup of broth a little bit at a time until it reaches the consistency you prefer.
Note 2: Fresh pea soup is tasty served up hot or chilled so reheating is optional.
Note 3: For a creamier consistency, stir in a tablespoon of your favorite plant-based sour cream, a dollop of coconut cream, or creme fraiche into each bowl of soup.
Note 4: For a more intense green color, you can toss in a handful of baby spinach leaves or chopped kale leaves at the end (with the fresh herbs), let wilt for a minute, and then blend up the soup.
How to Store: After cooling to room temperature, pour soup into an airtight container and keep it in the refrigerator for 3 to 4 days.
You can also store leftovers for up to 3 months in the freezer. When ready to serve, thaw soup in the fridge for a few hours before reheating over medium-low heat.
*Nutrition information is a rough estimate per serving
Nutrition
Calories: 224kcal | Carbohydrates: 37g | Protein: 10g | Fat: 5g | Sugar: 12g