Pea and Basil Soup


Pea and Basil Soup

  • Prep Time 10m
  • Cook Time 35m
  • Servings 4


  •  3 Tbsp olive oil
  •  1/2 brown onion, diced
  •  6 cloves garlic, chopped
  •  1 kg frozen peas
  •  700 ml vegetable stock
  •  500 ml non-dairy milk
  •  Juice of 2 lemons
  •  1 pinch salt
  •  2 pinches pepper
  •  45 g basil, torn
  •  100 ml vegan cream
  •  Zest of one lemon
  •  1 handful pea shoots


  • Heat 2 tablespoonsful of the olive oil in a large saucepan or pot over medium-high heat. Add the onion and garlic and fry until translucent.
  • Add the peas and fry for about 1 minute.
  • Add the stock, non-dairy milk, and juice of 1 lemon. Bring to the boil, then reduce the heat to low-medium. Simmer for 20 to 30 minutes until the peas are soft but still bright green.
  • Remove from the heat and blend to the desired consistency.
  • Add the salt, 1 pinch of the pepper, and the remaining lemon juice. Add the basil and blend again until incorporated.
  • To serve, top with the remaining olive oil and pepper and the vegan cream, lemon zest, and pea shoots.

Recipe Adapted From Vegan Lass