December 19, 2019
Watch How to Make it Here
This recipe starts at 02:20
This bright soup is great in both warmer or colder months. Try it cold, as a gazpacho in the summer, or have it simmering away on the stove during the winter. It's a deliciously cozy way of getting some greens and protein into your day.
Green Pea Soup
▸ ▹ Vegan, gluten-free
Yield: 4 - 5 servingsPrep Time: 5 minCook Time: 20 minTotal Time: 25 min
2 tsp (10 mL) oil
2 cloves garlic, minced
1 small onion, diced
1 tsp (5 g) dried thyme
2 cups (300 g) frozen peas
1 cup (150 g) frozen shelled edamame (or substitute extra peas)
4 cups (1 L) vegetable stock*
½ cup (65 g) raw cashews, preferably soaked for 2 hours to overnight (optional), drained
Salt and pepper
In a large pot on medium-high heat, cook the onions, garlic and oil, until the onions are golden and soft, about 5 minutes. Add splashes of water as needed to deglaze the pot.
Add the remaining ingredients, bring to a boil, partially cover with a lid, reduce the heat to low and let simmer for 15 minutes.
Remove the pot from the heat and use an immersion blender to blend the soup into a creamy, smooth soup. Top with homemade croutons, and enjoy!
*Can substitute with 2 vegetable bouillon cubes plus 4 cups (1 L) water
Storage: keep in an air-tight container in the fridge for up to 3 days, or freeze for at least 2 months.
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