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Spring Pea and Parmesan Soup Recipe

This creamy, dreamy vegan soup blends spring peas, plant-based parmesan, fresh herbs, and a hint of lemon for a bright, velvety finish.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small yellow onion chopped
  • 2 garlic cloves minced
  • 3 cups vegetable broth
  • 3 cups fresh or frozen peas
  • ½ cup unsweetened plant-based milk like almond or oat
  • ⅓ cup vegan parmesan grated
  • Juice of ½ lemon
  • Salt and pepper to taste
  • Fresh mint or parsley for garnish

Method
 

  1. Heat olive oil in a medium pot over medium heat until shimmering but not smoking.
  2. Add chopped onion and sauté for 5–6 minutes until soft, like your last situationship.
  3. Stir in garlic and cook for 1 minute—don’t burn it unless drama is your thing.
  4. Pour in broth and peas, bring to a gentle boil, then lower to a simmer for 10 minutes.
  5. Blend the soup using a blender or immersion blender until smooth and smug.
  6. Stir in plant milk, vegan parmesan, and lemon juice.
  7. Simmer 5 more minutes. Taste. Adjust seasoning like you adjust your attitude.
  8. Ladle into bowls, top with herbs, serve, and accept your culinary crown.

Notes

Nutritional Values (Per Serving)

  • Calories: 180
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 6g

Vitamins & Minerals (Per Serving)

  • Vitamin A: 35%
  • Vitamin C: 70%
  • Iron: 15%
  • Folate: 25%
  • Calcium: 8%

Tips to Boost Flavor & Sass

  • Use fresh peas if you’re feeling like a garden goddess.
  • Add a pinch of crushed red pepper for heat—because boring is not on today’s menu.
  • Swirl in coconut milk instead of plant milk for added richness.
  • Garnish with microgreens if you need Instagram likes.
  • Pair with a glass of white wine and no apologies.