Vegan Pea Soup
I created this spring vegan pea soup in collaboration with Coyuchi to celebrate this lush season. It’s super easy to put together and is loaded with bright fresh springtime flavors, including fresh mint, lemon zest, and creamy coconut milk to round it off. I was so inspired by these flavors I had to make a video of this recipe for my youtube channel, which you can watch below.
Fresh or Frozen Peas
You can use either fresh or frozen green peas as the base of this delicious and simple soup. It is so easy and quick to prepare for a nutritious lunch or dinner an day of the week.
To clean leeks remove the outer leaves then slice them into thin rings and submerge them in a bowl of water. Use your hands to agitate the leeks and water which will shake loose and remove any sand from the leeks. Then let them sit and float to the top of the water. Give them a minute so that the sand will fall to the bottom of the bowl. Then scoop out the leeks carefully as to not disturb the sediment that has fallen to the bottom of the bowl. Dry the cleaned leeks in a towel.