Pea Herb Soup Mix (Printable Recipe)
Sweet peas and potatoes blend with lots of herbs for a bright, smooth bowl. There’s lemon to wake it up—and it’s totally dairy free.
# Ingredients You'll Need:
→ Main Ingredients
01 -
Ground black pepper, add as much as you like
02 -
Salt, add to suit your taste
03 -
Juice from one lemon
04 -
About half a cup of fresh mint, roughly torn up
05 -
Chopped fresh flat-leaf parsley, half a cup
06 -
Fresh basil, give it a rough chop till you get half a cup
07 -
One cup potato cubes
08 -
Four cups peeled green peas, if you weigh them out that’s around 900 grams
09 -
Pour in half a cup of unsweetened almond milk
10 -
Three cups of veggie broth, use more if you want it looser
11 -
Mince two garlic cloves
12 -
Dice one medium onion
13 -
One tablespoon of extra-virgin olive oil
# Steps to Follow:
01 -
Scoop the soup into bowls. Throw on some chopped fresh herbs if you want to brighten it up.
02 -
Pour in the lemon juice and stir. Heat it back up if you like it piping hot. Taste and toss in more salt or pepper if it needs it.
03 -
Grab your immersion blender or regular blender and blend the soup until it’s totally smooth and silky. If it feels too thick, splash in some more broth.
04 -
Pull the pot off the burner. Toss in the mint, parsley, and basil. Give it a minute so the heat wilts the herbs.
05 -
Once boiling, turn the heat down and let it bubble gently for about 10 minutes. Test a potato with a fork. If it goes in easy, you’re good.
06 -
Tip in the almond milk and veggie broth. Crank up the heat so it boils, but then dial it down.
07 -
After the onion and garlic, add your potato cubes and peas. Stir them for a minute—just enough to coat everything and wake up the flavors.
08 -
Set your big soup pot on the stove over medium-high. Add olive oil first. Let the diced onion and garlic sizzle until they’re soft, about 5 minutes.
# Extra Tips:
01 -
Want the soup thinner? Just pour in a bit more broth while blending till you like the texture.
02 -
Eat it hot right off the stove, or chill it and enjoy later. Warming it up again is up to you.
03 -
If you like it richer, swirl plant-based sour cream, coconut cream, or vegan crème fraîche on top.
04 -
Throw in some kale or a handful of baby spinach along with the herbs for an extra pop of green.
05 -
Keep leftovers in a sealed container in the fridge for up to 4 days, or stash in the freezer for 3 months max.