Natural Food Salty

Fresh pea vegan soup

Written by Veronica Lavenia

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

Serves 2

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

  1. Clean the onions and cut into rings. In a pan, brown them with a tablespoon of oil.
  2. In a saucepan, cook the peas in salted water.
  3. 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.
  4. Serve warm or lukewarm with a tuft of mint.

Don’t miss:

Spicy spinach soup

Lentils and carrots creamy soup

Broccoli and cannellini soup


About the author

Veronica Lavenia

PhD (former University academic).
Italian based writer and magazine contributor.
Authors of six books (five cookbooks), some of her works have appeared in the most popular International food magazine, as "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea"; "Gluten free Heaven";" TML", among others.
Food Connoisseur.
EVOO Communicator.
Founder of #evoostories and #storiedievo at @veronicalavenia_
Founder of the EVOO Column at "The Wolf Post".
Translator at "The Wolf Post".