Dive into this light and filling vegan spring pea soup recipe.
Pea soup is a light but creamy snack that has a sweet taste with savory overtones. If you don't feel spring in the air just yet, you most certainly will feel it in your tummy with each bite of this soup. Better yet, this pea soup recipe nixes any creams, butters or flours and instead focuses on the inherent starchiness and smoothness of the peas themselves.
While this recipe is simple in and of itself, you can go hog wild when it comes to garnish. The recipe suggests chopped chives, but feel free to add a dollop of vegan cheese, red pepper flakes, pea shoots or a variety of fresh herbs. The key is not to overwhelm the soup, as it is very subtle to begin with. If you want to avoid the coconut taste, replace the coconut oil with regular vegetable oil or vegan butter. Enjoy!
Vegan Pea Soup Recipe
From the Organic Authority Files
- 5 cups fresh shelled peas or 20 ounce bag of frozen peas
- 2 tablespoons coconut oil
- 1 onion, chopped
- 2 cups vegetable stock (low sodium, organic)
- 2 cups water
- ⅓ cup fresh parsley, chopped
- Salt and pepper to taste
- Chopped fresh chives for garnish
In a large saucepan over medium heat, add the coconut oil and onions. Saute until the onions have softened. Add the vegetable stock and 2 cups water. Bring the mixture to a boil and add the peas. Cook for about 3 minutes before taking the pot off the heat and adding in the remaining ingredients. Let cool slightly and then transfer to a blender. Blend until smooth. Serve with a garnish of fresh chives.
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Photo Credit: Jun Seita