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Fresh Pea Soup
There’s nothing quite like the taste of fresh, sweet peas to capture the essence of spring in a bowl. This Fresh Pea Soup is a vibrant and creamy delight, perfect for when you want something light yet satisfying.
Bursting with natural sweetness and a gorgeous green hue, this soup is as pleasing to the eye as it is to the palate. Whether you’re serving it as a starter for a special occasion or enjoying a quick, healthy lunch, this recipe celebrates the simplicity and elegance of fresh, seasonal ingredients.
With minimal effort and maximum flavor, it’s a dish that will bring a little sunshine to your table any time of the year.
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 medium onion – diced
- 2 garlic cloves – minced
- 700 ml vegetable broth – plus more, as needed
- 125 ml almond milk
- 600 g shelled fresh peas – about 2 pounds
- 200 g cubed potatoes
- 12 g fresh basil leaves – roughly chopped
- 25 g fresh parsley – roughly chopped
- 25 g fresh mint – roughly chopped
- 2 tablespoons The juice of 1 lemon
- Salt and pepper – to taste
Instructions:
Heat a large pot on medium-high heat. Once hot, add the extra-virgin olive oil, chopped onion, and garlic. Sauté until soft for around 5 minutes.
Add fresh peas and potatoes and stir for 30 seconds to a minute to give it time to absorb all the flavors. Then add the vegetable broth and almond milk. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes until the potatoes are tender (check with a fork).
Remove from the heat, stir in the mint, parsley, and basil and let the fresh herbs wilt for a minute.
Use an immersion blender, or pour the soup into a standard blender, and blend until smooth. Depending on how thick you like your soup, you can add an extra cup of broth, a bit at a time, and keep blending.
Taste and adjust for seasoning. If needed, reheat the soup in the pot until it’s hot and steamy. Remove from the heat, add the lemon juice and stir well. Serve in individual bowls, and top it with some extra herbs.
Enjoy !
