Ingredients
Sauce Base
- 1 tablespoon extra virgin olive oil
- 1 medium onion – diced
- 2 garlic cloves – minced
Vegetables
- 4 cups shelled fresh peas (about 2 pounds)
- 1 cup cubed potatoes
Liquids
- 3 cups vegetable broth, plus more as needed
- 1/2 cup almond milk
Herbs and Seasoning
- 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. Sauté for about 5 minutes until the onion is softened and fragrant.
- Add Vegetables: Stir in the fresh shelled peas and cubed potatoes. Cook for 30 seconds to 1 minute, allowing the vegetables to absorb the flavors.
- Simmer Soup: Pour in the vegetable broth and almond milk. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 10 minutes, or until the potatoes are tender when pierced with a fork.
- Add Herbs: Remove the pot from the heat. Stir in fresh mint, parsley, and basil. Let the herbs wilt in the hot soup for about a minute.
- Blend the Soup: Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a standard blender. Blend until smooth and creamy. If the soup is too thick, add additional vegetable broth gradually until the desired consistency is reached.
- Season and Reheat: Taste the soup and adjust salt and pepper as needed. If the soup has cooled, reheat it gently on the stove until hot and steamy.
- Finish and Serve: Remove from heat, stir in the lemon juice, and mix well. Serve the soup in bowls, garnished with extra fresh herbs if desired.
Notes
- Use fresh peas for the best flavor and color, but frozen peas can be substituted if fresh are unavailable.
- Almond milk adds creaminess without dairy; other plant-based milks can be used as well.
- Adjust thickness by adding more broth depending on personal preference.
- Serve warm as a starter or a light lunch with crusty bread.
- For a richer version, sprinkle with a little grated Parmesan cheese or a swirl of cream at serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
