Sweet pea soup
Delicious spring fresh pea soup, bursting with flavor. Only six ingredients!
Ingredients
- 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)
Instructions
- 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.
Notes
If you are using bean broth from cooking your own beans, use the larger amount, as it is thicker. If you are using vegetable stock (broth), then use the smaller amount so the soup isn't too thin. You can always adjust later after blending.