Fresh Pea Soup Herb Blend

Fresh green peas and handfuls of herbs turn into an ultra-creamy soup with a vibrant flavor that brings the garden right to your table. If you love a light meal with pure freshness in every spoonful this dairy-free and vegan pea soup is a dream for quick lunches or cozy dinners whenever peas are in season.

When I first made this on a cool spring afternoon I was stunned how the fresh mint and basil transformed the usual green pea soup into something almost restaurant-level My family asks for it on repeat throughout pea season and it always disappears fast

Ingredients

• Fresh green peas: give a naturally sweet flavor and bright color Choose peas that look plump and juicy for best results
• Vegetable broth: supplies depth and body to the soup Opt for low-sodium to better control the seasoning
• Non dairy milk such as almond milk: brings a bit of creamy richness without overpowering the peas Select an unsweetened variety for a more savory soup
• Potatoes: add a silky thickness and help the soup to fill you up Waxy potatoes like Yukon Gold blend beautifully
• Fresh basil mint and parsley: infuse the soup with layers of vibrant flavor Choose fragrant leaves without brown spots
• Onion and garlic: make the flavor base Choose firm onions and fresh garlic cloves for best results
• Extra virgin olive oil: adds a velvety texture Use a robust fruity olive oil for best taste
• Lemon juice: balances all the flavors and brightens the soup Always use freshly squeezed lemon for a clean zesty finish
• Salt and black pepper: round out the taste Opt for freshly ground black pepper and sea salt to keep flavors lively

Step-by-Step Instructions

Sauté the Aromatics:

Start by heating a large pot on medium high heat Pour in the extra virgin olive oil Once the oil shimmers add in the diced onions and minced garlic Cook them slowly for about five minutes stirring often until they are soft translucent and fragrant This step draws out the sweetness of the onions and sets a rich flavor base

Build the Soup Base:

Toss in your fresh peas and cubed potatoes Stir gently letting the peas and potatoes mingle with the onions and garlic for about a minute so their flavors meld Next pour in the vegetable broth and almond milk Raise the heat to bring everything just to a boil then turn it down to simmer for about ten minutes The goal here is to get the potatoes perfectly fork tender so they blend up creamy

Add Herbs and Wilt:

Take the pot off the heat Scatter in the freshly chopped basil parsley and mint Give everything a gentle stir and let the herbs wilt in the hot soup for about a minute This quick wilting preserves their fresh taste without cooking off their precious aroma

Blend Until Smooth:

Use an immersion blender to puree the soup right in the pot or carefully transfer everything in batches to a standard blender Blend until silky smooth Taste the texture If you want it thinner stir in a little extra broth bit by bit and keep blending until you love the consistency

Season and Finish:

Return the blended soup to the stove if you need to reheat it Adjust salt and pepper to your taste Once steaming remove from heat Squeeze in the fresh lemon juice and stir well Divide into bowls Garnish with a shower of fresh herbs if you like and serve right away

Pin

For me the fresh mint makes this soup extra special The pop of mint mingling with basil always reminds me of the herb garden outside my kitchen window The first time we served this at a big family lunch everyone argued over the last ladleful

Storage Tips

Let the soup cool to room temperature then pour it into an airtight container Store in the refrigerator for three to four days For longer storage freeze portions and thaw overnight in the fridge before gently reheating over medium low heat Whisk as it warms up to restore the creamy texture

Ingredient Substitutions

If you cannot find fresh peas use frozen peas but avoid canned since their flavor is lackluster You can swap out almond milk for oat or soy milk Just check labels to make sure whatever you use is unsweetened For herbs play with cilantro instead of parsley or add a handful of baby spinach or kale at the end for deeper green color

Serving Suggestions

Serve with crunchy toasted bread or a swirl of your favorite plant based cream Chilled pea soup makes a bright starter at picnics Pair with a green salad for a full lunch or plate up alongside a vegan quiche for a springtime brunch

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Cultural and Seasonal Context

Fresh pea soup is a timeless springtime staple throughout Europe where the first peas of the season are celebrated With roots in rustic French and British kitchens this soup always signals the return of sunny weather and the lifting of winter’s heaviness There is nothing like that first bowl as the garden greens burst back to life

Recipe FAQs

→ Can I use frozen peas instead of fresh?

Yes, frozen peas work well—defrost them before adding and use the same amount as fresh for best flavor and texture.

→ How do I make the soup creamier?

For more creaminess, fold in a spoonful of plant-based sour cream, coconut cream, or creme fraiche just before serving.

→ What herbs are best in this soup?

Fresh basil, parsley, and mint provide brightness and depth. Feel free to adjust amounts or add a handful of spinach or kale for color.

→ Is reheating required before serving?

Reheating is optional. This soup tastes great either piping hot or chilled, depending on your preference.

→ How long does this soup keep?

Store cooled soup in an airtight container in the fridge for 3–4 days, or freeze for up to 3 months.

→ Can I use other types of milk?

Any non-dairy milk such as oat, soy, or cashew can be substituted for almond milk—choose unsweetened varieties.