Vibrant Pea Herb Soup Blend

Grab some green peas and a pile of fresh herbs and you'll whip up the smoothest bowl with a punchy fresh taste. If you're into light eats with that straight-from-the-garden vibe, this dairy-free, vegan bowl is a gem—great for speedy lunches or curling up with on chilly evenings when peas are everywhere.

The first chilly day I threw this together, mint and basil took what could’ve been another basic soup up to “better-than-a-cafe” levels. Now my crew begs for it nearly every week of pea season and there are never leftovers.

Vibrant Ingredients

• Salt and black pepper: lift up all the flavors—sea salt and cracked black pepper are best
• Lemon juice: gives a zippy finish—use fresh lemon for extra brightness
• Extra virgin olive oil: brings a silky richness—go for one with a solid, fruity kick
• Onion and garlic: the base of the flavor—choose fresh, firm options
• Fresh basil, mint, and parsley: load up the soup with bold herbal notes—pick leaves that smell amazing
• Potatoes: make it thick and satisfying—Yukon Golds really blend up smooth
• Non dairy milk like almond milk: adds just a touch of richness—pick unsweetened to keep things savory
• Vegetable broth: gives it depth—low-salt lets you season the way you want
• Fresh green peas: keep things sweet and colorful—find the plumpest peas you can get

Simple How-to Steps

Season and Finish:

Once it’s all blended, pop your soup back on the heat if it needs warming. Tweak the salt and pepper till it tastes just right. Turn off the stove, stir in your lemon juice, and blend it all one last time. Dish out, toss on extra herbs if you want, and dig in while it’s hot.

Blend Until Smooth:

Grab an immersion blender and blend your soup right in the pot, or carefully pour in batches into a regular blender. Go until it’s perfectly smooth. If it’s too thick, splash in more broth a bit at a time till you like how it looks and feels.

Add Herbs and Wilt:

Take your pot off the burner, scatter in chopped basil, parsley, and mint, and give everything a gentle stir. Let those herbs hang out in the hot soup for a minute so they hold onto their big flavors but soften up just right.

Build the Soup Base:

Now throw in the green peas and chopped potatoes. Stir for a minute so peas and taters get cozy with the onion and garlic. Pour in the veggie broth and almond milk, bump the heat up until it’s almost boiling, then drop it to a low simmer for about ten minutes. You want the potatoes to be super soft so the blending goes super smooth.

Sauté the Aromatics:

Put a big pot over medium-high heat and add in your olive oil. When it’s looking shimmery, toss in finely chopped onion and garlic. Stir often for about five minutes so everything gets soft, turns clear, and really smells good—this gives you loads of flavor right away.

Bookmark

Mint is what makes this soup sing for me. When mint mingles with the basil, I always think about the herb pots right outside my kitchen window. First time I shared this with the whole family, folks were practically fighting over the last bite.

Smart Storage Tips

Let your soup cool off on the counter, then scoop it into a container with a tight lid. Keep it in the fridge for three or four days. Need it longer? Pop it in the freezer, and when you're ready, thaw it in the fridge overnight. Warm it gently on the stove over medium-low and whisk it now and then to get that hempy creaminess right back.

Switch Things Up

If fresh peas are tough to find, frozen peas are a solid backup—just skip canned peas since they lack flavor. Oat or soy milk can stand in for almond, just double-check they’re unsweetened. No parsley in your crisper? Use cilantro, or toss in a handful of baby spinach or kale at the end for extra green and flavor.

Ways to Serve

Ladle this next to crunchy toasted bread or swirl in some of your favorite dairy-free cream. Tastes awesome chilled as a picnic opener. You can also try it with a tossed salad for lunch, or next to vegan quiche for a fun spring brunch spread.

Bookmark

Springtime Tradition

Sipping on fresh pea soup is a spring classic in Europe, marking the happy arrival of those first sweet peas. Born in home kitchens from France to Britain, this dish means spring is really here and winter’s gloom is leaving. That first taste when greens are everywhere is just pure joy.

Frequently Asked Questions About Recipes

→ Can I use frozen peas instead of fresh?

Totally! Just thaw frozen peas, then toss in the same amount as you would fresh ones. The taste and texture stay awesome.

→ How do I make the soup creamier?

If you’re craving extra creaminess, stir in a scoop of coconut cream, plant-based sour cream, or some non-dairy creme fraiche right before you serve it.

→ What herbs are best in this soup?

Mint, basil, and parsley bring loads of flavor. Feel free to swap or throw in a handful of spinach or kale for a greener look and added goodness.

→ Is reheating required before serving?

Nope, you don’t have to. This soup is tasty whether you warm it up or eat it cold—whatever you’re in the mood for.

→ How long does this soup keep?

Let the soup cool, seal it up tight, and you can keep it in the fridge three or four days—freeze it for up to three months if you want to keep it longer.

→ Can I use other types of milk?

You can swap almond milk for any plain non-dairy milk you like—soy, oat, or even cashew work just fine. Make sure you grab an unsweetened one.