Fresh pea vegan soup is a classic of spring cuisine. Many versions for a dish that brings everyone’s palates together. Fresh peas are the key to everything. Crispy, of an intense green, they have a unique flavor, so rich in nutrients and vitamins. It is preferable to cook them al dente to maintain nutrients.
The key to this soup is almond milk that replaces water. It gives the perfect creaminess, enriches an already delicious, hearty soup with flavor, also because of the fresh onions. You can substitute almond/drink milk with cashew drink/milk (creamy as almond milk) or with vegan cream for an even more silky texture.
The rocket/arugula from my garden is another of my strengths. It has an intense flavor but, definitely, more delicate than that purchased in supermarkets and it makes a difference. The rocket/arugula can be replaced by asparagus, other delicious seasonal vegetables or green beans, when in season, just at the end of spring.
This fresh pea vegan soup is ideal with freshly baked rustic bread.
Fresh pea vegan soup: Ingredients
2 fresh onion
400 g (14 oz) fresh peas
500 ml (17 fl oz) water
200 g (7 oz) arugula/rocket
A tuft of mint
3 tbsp Extra virgin olive oil
Pinch of sea salt
50 ml (2 fl oz) almond milk, unsweetened
Fresh pea vegan soup: Method
- Clean the onions and cut into rings. In a pan, brown them with a tablespoon of oil.
- In a saucepan, cook the peas in salted water.
- Drain the peas, leaving a little cooking water, and transfer to the glass of a mixer. Add the onion, rocket, the remaining tablespoons of oil, the almond milk and blend until creamy.
- Serve warm or lukewarm with a tuft of mint.