Ingredients
Main Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion – diced
- 2 garlic cloves – minced
- 3 cups vegetable broth – plus more, as needed
- 1/2 cup almond milk
- 4 cups shelled fresh peas – about 2 pounds
- 1 cup cubed potatoes
Herbs and Flavorings
- ½ cup fresh basil leaves – roughly chopped
- ½ cup fresh parsley – roughly chopped
- ½ cup fresh mint – roughly chopped
- The juice of 1 lemon
- Salt and pepper – to taste
Instructions
- Sauté Aromatics: Heat a large pot over medium-high heat. Add the extra virgin olive oil, diced onion, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
- Add Vegetables: Add the fresh peas and cubed potatoes to the pot and stir for 30 seconds to 1 minute to combine and let them absorb the flavors.
- Simmer: Pour in the vegetable broth and almond milk. Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently for about 10 minutes or until the potatoes are tender when pierced with a fork.
- Add Herbs: Remove the pot from heat and stir in the fresh mint, parsley, and basil. Allow the herbs to wilt into the hot soup for about a minute.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and process until creamy. If the soup is too thick, gradually add extra vegetable broth, blending until you reach your desired consistency.
- Season and Reheat: Taste the soup and season with salt and pepper as needed. Return the soup to the pot and gently reheat until hot and steamy.
- Add Lemon Juice and Serve: Remove from heat and stir in the fresh lemon juice for brightness. Serve the soup in bowls and garnish with extra fresh herbs if desired.
Notes
- For a richer flavor, you can substitute almond milk with coconut milk or regular cream.
- If fresh peas are unavailable, frozen peas can be used but reduce cooking time slightly.
- To make the soup more substantial, add a dollop of Greek yogurt or a swirl of cream on top before serving.
- Adjust the herbs to your preference – dill or chives would also complement the soup nicely.
- Leftover soup keeps well refrigerated for up to 3 days and can be frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
