Fresh Pea Soup with Herbs (Printable Version)
A velvety blend of sweet peas, potatoes, and fresh herbs with a hint of lemon, perfect for a light meal.
# Ingredients:
→ Main ingredients
01 -
15 ml extra virgin olive oil
02 -
1 medium onion, diced
03 -
2 garlic cloves, minced
04 -
720 ml vegetable broth, plus additional as needed
05 -
120 ml unsweetened almond milk
06 -
600 g shelled fresh peas
07 -
150 g potatoes, cubed
08 -
15 g fresh basil leaves, roughly chopped
09 -
15 g fresh parsley, roughly chopped
10 -
15 g fresh mint, roughly chopped
11 -
Juice of 1 lemon
12 -
Salt and black pepper, to taste
# Steps:
01 -
Heat a large pot over medium-high heat. Add extra virgin olive oil, diced onion, and minced garlic. Sauté for 5 minutes until softened.
02 -
Add fresh peas and cubed potatoes, stirring for 30 seconds to 1 minute to infuse flavours. Pour in vegetable broth and almond milk. Bring to a boil, then lower heat and simmer for 10 minutes until potatoes are tender.
03 -
Remove the pot from heat. Add chopped mint, parsley, and basil. Stir and let herbs wilt for 1 minute.
04 -
Blend the soup using an immersion blender or a standard blender until velvety smooth. For a thinner consistency, blend in additional broth as needed.
05 -
Taste the soup and adjust seasoning with salt and black pepper. If required, reheat over medium heat until steaming. Remove from heat, stir in lemon juice, and mix well.
06 -
Divide soup among bowls and garnish with extra fresh herbs as desired.
# Notes:
01 -
For a creamier texture, swirl in a tablespoon of plant-based sour cream or coconut cream before serving.
02 -
Thin the soup with additional broth if too thick after blending.
03 -
Soup is delicious served hot or chilled.
04 -
For a vibrant green colour, add a handful of baby spinach or chopped kale with the herbs, let wilt, then blend.
05 -
Store cooled soup in an airtight container in the refrigerator for 3–4 days, or freeze for up to 3 months.