- Cooking Time: 80
- Servings: 6
- Preparation Time: 5
BackstoryOkay, so I am fully aware that pea soup is not at the top of everyone’s list for “appetizing” foods…in fact for a lot of people, it might be at the bottom of that list. I used to think pea soup was just gross looking. I had only tried it once or twice and it was always bland and kinda icky looking. But last month I gave it another try when my favorite place to get soup, Hummus Place, was serving it as a daily special. Like all the soups at the Middle-Eastern restaurant, it was warm, savory, and delicious. The soup was so good it inspired me to make my own pea soup this past weekend. I wanted to know if I could tackle a vegan version and was looking for an excuse to use my new All-Clad Immersion Blender I got for Christmas.
Without further ado, check out my spiced pea soup recipe below. I know it’s a funny yellowish-green, but I promise you it’s tasty AND healthy for you!
- 2 leeks
- 1 yellow onion
- 4 cloves garlic
- 1 bag frozen petite peas
- 2 cups green split peas (rinsed)
- 2 quarts vegetable stock (low sodium)
- 1 can coconut milk
- 2 tbsp. olive oil
- 1 tbsp. curry powder
- 1 tbsp. cumin
- 1/2 tsp. cayenne pepper
- 1 bay leaf
- Fresh cilantro (for garnish)
- Wheat croutons (for garnish)
- Salt & pepper (to taste)
- Take the frozen peas out of the freezer, and put them in a bowl on the counter to defrost. Cut off the hard dark green parts of the leeks and discard them. Chop up the white and light-green parts of the leeks and put them in a big soup pot. Chop up the onion and garlic and add them to the pot. Drizzle olive oil on top and heat up your stovetop to medium-high. Saute for about 10 minutes, stirring frequently until the vegetables are soft and fragrant. Add the bay leaf, cumin, curry powder, cayenne pepper, and a pinch of salt and pepper. Stir well. Pour in the vegetable stock and add the green split peas. Bring to a boil, stir, then simmer for about 1 hour and 20 minutes, stirring occasionally, until the peas are very tender.
- Add in the defrosted fresh green peas and continue to simmer for another minute or two. Remove the bay leaf. Using an immersion blender (or a regular blender or food processor), puree the soup until it is smooth and creamy. Pour in the coconut milk and stir well. Add hot water, if necessary, to get a thinner consistency.
- Serve the hot soup in bowls with fresh chopped cilantro and crispy croutons on top.
- Tip 1: Try adding a spoonful of vegan sour cream to make it extra creamy or to make it more mild if you’re sensitive to spices. I like Follow Your Heart gourmet sour cream. Tip 2: For a dose of extra nutritional benefit, stir in some spirulina or chlorella granules into your bowl of soup. Why not? It’s already green!