Vegan Pea Soup
Updated: Feb 7, 2018
I had my VitaMix out, and was determined to use it, but a cold green smoothie seemed pretty unappealing when it’s 21 degrees outside. So, I decided to make an awesome, creamy, hot, pureed soup instead.
Like a good Vegas hookup, this soup is ridiculously easy, cheap, surprisingly tasty, and it’s not labor intensive:—you can wrap the whole deal up in just 15 minutes and get on with your life.
Isn’t a pureed soup just a hot smoothie? Or is a smoothie a cold soup?
2 T coconut oil
1 large red onion, diced
3 cloves garlic, sliced
A piece of ginger about the size of your pinkie, peeled and sliced
3 ribs celery and greens, sliced
3 C frozen green peas
4 C vegetable broth
1 bunch basil leaves
Salt and Pepper
Melt your coconut oil in a large pot over medium heat. Swish it around to cover the bottom.
Add the onions, garlic, celery, salt pepper and ginger. Cook for 5 minutes, until kind of soft and fragrant.
Add the frozen peas, and cook for another 5 minutes.
Add the broth and basil. Let simmer for 5 more minutes.
Carefully ladle the soup into a blender and puree. Do this is batches so the blender doesn’t shoot hot soup all over your kitchen and burn you.
Taste and adjust seasoning if needed.
Garnish with basil leaves and almond slices.