Fresh Pea Soup Herb Blend (Printable Version)
Green peas, herbs, and potatoes blended for a silky, vibrant, dairy-free soup with notes of lemon.
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon extra-virgin olive oil
02 -
1 medium onion, diced
03 -
2 garlic cloves, minced
04 -
3 cups vegetable broth, plus extra as needed
05 -
1/2 cup unsweetened almond milk
06 -
4 cups shelled fresh green peas (approx. 900 g)
07 -
1 cup potatoes, cubed
08 -
1/2 cup fresh basil leaves, roughly chopped
09 -
1/2 cup fresh flat-leaf parsley, roughly chopped
10 -
1/2 cup fresh mint leaves, roughly chopped
11 -
Juice of 1 lemon
12 -
Salt, to taste
13 -
Ground black pepper, to taste
# Steps:
01 -
Heat a large pot over medium-high heat. Add olive oil, then sauté diced onion and minced garlic until softened, about 5 minutes.
02 -
Stir in the fresh peas and cubed potatoes. Cook for 30 seconds to 1 minute to infuse flavors.
03 -
Pour in the vegetable broth and almond milk. Bring to a boil, then reduce heat and simmer for 10 minutes, or until potatoes are tender when pierced with a fork.
04 -
Remove from heat and stir in basil, parsley, and mint. Allow herbs to wilt for 1 minute.
05 -
Using an immersion blender or a countertop blender, blend soup until smooth and creamy. Add extra broth if needed to reach desired consistency.
06 -
Taste and season with salt and pepper as needed. If desired, reheat gently until steamy. Add lemon juice and stir well.
07 -
Ladle into bowls and garnish with additional chopped herbs as desired.
# Notes:
01 -
Thin the soup by blending in extra broth until you reach the preferred consistency.
02 -
Enjoy hot or chilled; reheating before serving is optional.
03 -
For a creamier texture, stir in a spoonful of plant-based sour cream, coconut cream, or vegan crème fraîche into each bowl.
04 -
Add a handful of baby spinach or chopped kale along with the herbs for a deeper green color.
05 -
Store cooled soup in an airtight container and refrigerate for 3 to 4 days, or freeze for up to 3 months.