Fresh Pea Soup (Printable Version)
# What You'll Need:
→ Base Ingredients
01 -
1 tablespoon extra virgin olive oil
02 -
1 medium onion, diced
03 -
2 garlic cloves, minced
04 -
3 cups vegetable broth, plus more as needed
05 -
1/2 cup almond milk
06 -
4 cups shelled fresh peas (about 2 pounds)
07 -
1 cup cubed potatoes
→ Fresh Herbs & Seasoning
08 -
½ cup fresh basil leaves, roughly chopped
09 -
½ cup fresh parsley, roughly chopped
10 -
½ cup fresh mint, roughly chopped
11 -
Juice of 1 lemon
12 -
Salt and pepper to taste
# Step-by-Step Directions:
01 -
Heat a large pot over medium-high heat. Add the olive oil, diced onion, and minced garlic. Sauté until soft, about 5 minutes.
02 -
Add fresh peas and potatoes, stirring for 30-60 seconds to incorporate flavors. Pour in vegetable broth and almond milk. Bring to a boil, then reduce heat and simmer for 10 minutes until potatoes are fork-tender.
03 -
Remove from heat. Add mint, parsley, and basil, allowing herbs to wilt for one minute.
04 -
Use an immersion blender or transfer to a standard blender and purée until smooth. Add additional broth gradually if a thinner consistency is desired.
05 -
Taste and adjust seasoning with salt and pepper. If needed, reheat until hot. Remove from heat, stir in lemon juice thoroughly. Serve in individual bowls garnished with extra herbs if desired.
# Helpful Notes:
01 -
If the soup is too thick, thin it with additional broth until reaching desired consistency.
02 -
This soup can be served hot or chilled.
03 -
For a creamier texture, add a tablespoon of plant-based sour cream, coconut cream, or crème fraîche to each serving.
04 -
For a more vibrant green color, add a handful of baby spinach or chopped kale with the fresh herbs before blending.
05 -
Store cooled soup in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.