Vegan Fresh Pea Soup Recipe
A vibrant and bright green bowl of springtime soup with peas, leeks and seared mushrooms topped with coconut milk.
Servings: 4 servings
Calories: 189kcal
Ingredients
Soup
- 2 cups shelled green peas fresh or frozen
- 1 cup leeks cleaned and chopped
- 1 clove garlic minced
- 3 cups water
- 2 tablespoons extra-virgin olive oil divided
- 1 teaspoon kosher salt
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon black pepper
- 4 leaves fresh mint leaves
- 1/2 cup fresh parsley loosely packed
Mushrooms
- 1 tablespoon extra-virgin olive oil
- 1 cup bunapi mushrooms
- 1/8 teaspoon kosher salt
Optional Toppings
- 1/4 cup coconut milk
- 1/4 cup pea shoots loosely packed
Instructions
- Heat saucepan on medium-high heat. When the pan is hot add 2 tablespoons of olive oil and sauté leeks and garlic until slightly browned about 3 minutes.
- Add salt, chili flakes, a pinch of black pepper, water, and peas and bring to a boil then reduce heat to a low boil and cook peas until tender, 5-8 minutes.
- While peas are cooking, sear mushrooms in olive oil in a hot skillet. Season them with a pinch of salt after they are browned on both sides.
- When peas are cooked purée soup with mint and parsley leaves in a blender and then return soup to the pot and let it come to a simmer. Remove from heat and serve hot.
- Serve soup in bowls topped with fresh coconut milk, seared mushrooms, and fresh mint leaves and/or pea shoots to garnish.
Video
Notes
- Store soup in a covered container int he refrigerator and use within 3 days. Reheat to serve.
- Bunapi mushrooms can be swapped with enoki, shiitake, or button mushrooms.
- Nutrion Facts do not include the optional toppings.
Nutrition
Serving: 1cup | Calories: 189kcal | Carbohydrates: 18g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 683mg | Potassium: 440mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1598IU | Vitamin C: 42mg | Calcium: 52mg | Iron: 2mg