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