No, this isn’t made from sweet peas. It’s made from lovely, fresh garden peas bursting with lively flavor. The Husband calls me Sweet Pea, so it made me laugh to name the post this way. This soup is velvety, creamy, rich, and no one will believe it’s vegan. If you don’t have fresh peas, you can use frozen.
The soup is deceptively simple, just six ingredients, and comes together really quickly. If you want to make it for lunch or dinner, simply toss the cashews and the rice milk in a bowl and put it in the fridge to soak. Then the whole thing takes less than five minutes.
vegan, gluten-free, low-sodium, reduced-sugar diets
All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. We support Meatless Monday. Look for midweek posts on meditation, service, and life lessons, helping you create inner balance.
Sweet pea soup
- 3/4 cup cashews raw (120 g)
- 3/4 cup rice milk
- 1-1/2 cups peas fresh or frozen (200 g)
- 2-3 cups vegetable stock (low-sodium) bean broth
- 1/2 tsp sea salt (omit for low-sodium diet)
- 1/2 tsp black pepper
- 1 cup snow peas (fresh) (60 g)
- Put the cashews and the rice milk in a bowl and soak for at least 30 minutes.
- Bring the peas just to a boil in a saucepan with the vegetable (or bean) broth. Turn down to a simmer and cook for five minutes.
- If using, slice the snow peas on the diagonal into thin slices while you heat 1-2 t. of olive oil in a saute pan. Saute the snow pea pods with a little salt and pepper just until bright green, about 2 minutes. Remove from the pan immediately so they don't continue to cook.
- Put the peas, broth, cashews, and rice milk in a blender and blend for several minutes until silky smooth. If using a high-speed blender, start on low and then turn up to high. Taste and add salt and pepper, and additional broth or stock as needed to get the consistency you want. Stir in most of the cooked snow peas, reserving some for the garnish.
- Pour into bowls and add the remaining snow peas on top.