Creamy Fresh Green Pea Soup
Ingredients
- 2 tablespoons vegan butter or olive oil
- 2 cups leeks (green and white parts), chopped
- 1/2 yellow onion, chopped
- 1 yellow potato, peeled and diced
- 4 cups vegetable broth or stock
- 4 1/2 cups fresh peas or frozen peas
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon nutmeg
- 1/2 cup coconut milk
Garnishes
- Some garlic-flavored croutons, for serving
Preparation
Heat the butter or oil in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 minutes, until the onion is tender.
Add the diced potatoes and sauté for another 5 minutes.
Add the spices followed by the vegetable stock, increase the heat to high, and bring to a boil.
Add the peas and cook for 3 to 5 minutes, until the peas are tender.
Off the heat, add the salt and pepper to taste.
Use a handheld immersion blender to purée the soup or purée in batches in a blender.
If blending in batches, place 1 cup of soup in a blender and gradually add the coconut milk while blending.
Leave some coconut milk for garnish.
Serve hot with garlic croutons.
Tips
This soup is perfect for cold, rainy days.
