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Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
- 2 large onions, finely chopped
- 4 garlic cloves, thinly sliced
- Kosher salt, freshly ground pepper
- 2 tablespoons raw or light brown sugar
- 1 teaspoon crushed red pepper flakes
- 2 pounds frozen sugar snap or green peas, thawed
- 1 tablespoon malt vinegar
- Thinly sliced scallions and crushed potato chips (for serving)
Heat oil in a large saucepan over medium-low. Add onions, celery, and garlic and cook, stirring often and adding a splash or so of water if the bottom of pan gets too brown, until golden brown, 30–40 minutes. Season with salt and pepper. Add cashews, sugar, red pepper flakes, and 3 cups water and bring mixture to a simmer. Cook until vegetables are very soft and losing their structure, 10–15 minutes.
Blend one-third of sugar snap peas with one-third of vegetable mixture in a blender, adding some cooking liquid from vegetable mixture as needed to thin, until very smooth, about 2 minutes. Press purée through a fine-mesh sieve into a medium saucepan; discard solids. Working in 2 batches, repeat with remaining peas and vegetable mixture, adding water as needed if you run out of cooking liquid. If soup is still very thick, thin with water until you get a velvety, pourable consistency. (You should have about 7 cups soup.)
Stir vinegar into soup; season with more salt and pepper and warm over medium-low until heated through.
Serve soup topped with scallions and potato chips.
Do Ahead: Soup can be made 2 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water as needed until pourable.
Nutritional ContentCalories (kcal) 440 Fat (g) 29 Saturated Fat (g) 4.5 Cholesterol (mg) 0 Carbohydrates (g) 38 Dietary Fiber (g) 6 Total Sugars (g) 15 Protein (g) 14 Sodium (mg) 20Reviews SectionOH and that is WAY WAY too much garlic.AnonymousPalm Beach12/17/19What kind of wonky horrible recipe is this? That second sentence is a doozy! OK first...You do NOT need a quarter cup of oil! Do NOT cook the crap out of the onions, garlic and celery for 40 minutes. You do NOT want them "golden BROWN". Then you add water and cook them **in water** even MORE for another 15 minutes? LOL. THEN without even steaming them, you want people to put RAW peas/snap peas in the blender with the liquid. But then you have them STRAIN THE SOUP! HUH??? DO NOT STRAIN THE SOUP. Steam your peas then run the Vitamix till soup texture. What a mess. I make soup every week (similar to this but correctly) The ONLY good thing about this recipe is the ingredients and flavor combinations. Not sure about TWO CUPS of CASHEWS either. Just throw everything into the pot with a little stock then puree in Vitamix and DONE. NO VINEGAR WTH. It's a cashew cream soup.AnonymousPalm Beach12/17/19cook onion, celery and garlic for 30 to 40 MINUTES!!! Are you crazy?
In a large pot over medium heat, melt the butter. Add the onion and cook, partially covered, for 10 minutes, or until the onion is soft. Add the chicken stock, peas, potato, and salt. Bring to a boil.
Reduce the heat, cover, and simmer for 7 to 8 minutes, or until the peas are soft. Remove from the heat.
Process the mixture in batches: Using a slotted spoon, transfer some of the peas to a blender. (The blender should be no more than one-third full.) Add enough of the liquid to cover. Process until smooth, then transfer to a large bowl. Repeat for the remaining mixture. Save a few peas for garnish. (You’ll have more broth than you need, which is fine: Just leave it in the pot.)
Return the pea mixture to the pot, add the heavy cream, and stir. Gently reheat the soup. Taste and add pepper and more salt, if desired. Serve hot, passing the cheese and peas at the table.
Spring Sweet Pea & Cashew Cream Soup
Spring has come at last. I’m enjoying longer days, more sunshine, and a new bounty at my local farmer’s market. If you come across those plump and bright green sugar snap peas, this is a must-make spring soup recipe. You could replace fresh peas with frozen sweet peas, but I love freshness that comes from using the seasonal, whole option. We added this recipe to our Spring S.O.U.P. Cleanse menu and got rave reviews! Peas are a good source of fiber and plant-based protein while providing a good mix of vitamins and minerals.
Spring Sweet Pea & Cashew Cream Soup
¼ cup olive oil
1 medium white onion, diced
2 leeks, chopped
3 ribs celery, chopped
2-3 garlic cloves, crushed
1 tsp. Herbamare seasoning
1 ½ pounds fresh sugar snap peas, trimmed with ends cut
1 16 oz. bag frozen sweet peas
2 cups organic vegetable stock
1 ½ cups cashew, raw and organic
zest of 1 lemon
Fresh cracked pepper to season
To prepare fresh snap peas: Hold a paring knife in one hand and the sugar snap pea in the other, with the inside curve of the pod facing you. Sever the top of the pea and pull off the tough string that runs along the length of the pod. Cut off the ends before using.
Heat olive oil in a medium stockpot over medium heat. Add the onions, leeks, celery, and garlic with generous pinch of sea salt and stir well. Continue stirring, adding a tablespoon of stock, until onions and celery are softened, approx. 4-5 minutes.
Add the fresh and frozen peas along with the Herbamare seasoning (if you don’t have Herbamare, use sea salt) and broth. Simmer until peas are softened, or about 10 minutes. Add cashews to the mix and simmer for a few minutes.
Carefully transfer to blender, add lemon zest at this point and puree until smooth and velvety. Taste and adjust seasoning/add fresh cracked pepper or additional salt at this point.
Minty Pea Soup with Green Garlic & Cashew Cream
We sold out of green garlic (aka spring garlic) at the farmers market last Saturday and I could not be more thrilled! Most folks were pretty familiar with these beautiful green stalks but there were quite a few people who weren’t sure what green garlic is or how to use it and I was happy to share some of my favorite uses for this seasonal gem. Green garlic is immature garlic that hasn’t developed its garlic bulb and has a much milder flavor than mature garlic while still maintaining that lovely garlic flavor we all know and love. It looks similar to a scallion and the entire green garlic plant is edible. It is one of my favorite seasonal ingredients (aside from garlic scapes which are still a few weeks away from being ready) and this soup highlights the spring bounty in a simple and delicious way. This is the kind of soup that tastes great with some crusty bread dunked into it and a side of mixed greens for a complete meal. The addition of cashew cream makes this slightly sweet and extra creamy. You’ll likely end up with leftover cashew cream which tastes amazing drizzled over avocado toast or mixed in with a veggie and grain bowl. Leftovers are always a good thing when it comes to cashew cream!
I hope you all enjoy this tasty soup as much as we do. Head out to your local farmers market this weekend and pick up the goods to whip this up. And hey, if you cannot find green garlic try substituting with a few leeks and regular garlic cloves. Maybe toss in a handful of spinach if you have some on hand. This soup is forgiving and is all about the fresh bounty. As always, taste test as you go and let your taste buds guide you. Grab a spoon and dig in!
Cheers from Tumbleweed Farm
Minty Pea Soup with Cashew Cream
Prep Time: 30 minutes Cook Time: 30 minutes Serves: 4
- 1 cup raw unsalted cashews (soaked in warm water for 30 minutes)
- 3/4-1 cup water (start with less and add more as your blending)
- 2 cloves of garlic, minced
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon fine sea salt
- 2 bunches of green garlic, about 1 pound (can substitute with a mixture of yellow onions, scallions, leeks and garlic if need be)
- 2 Tablespoons olive oil
- 4 cups water
- salt and pepper taste
- 2 cups fresh shelled peas or 2 cups frozen peas thawed
- 1/4 cup fresh mint, roughly chopped
- Drain the cashews from the soaking water. Place the cashews and the remainder of the cashew cream ingredients (starting with 3/4 cup water) into a high speed blender and process on the highest setting until the cream resembles heavy whipping cream. Add a touch more water (anywhere from 3/4 cup to 1 1/4 cup) to reach the desired consistency. Taste test and adjust seasonings as necessary. Pour about 1/2 of the cashew cream into a jar and leave the remainder in the blender (you’ll be adding the soup to this so no need to clean)
- Cut the dark green tops from green garlic and slice crosswise into 1/2 inch thick pieces slice bulbs and pale green stalks 1/4 inch thick chunks.
- Heat the oil in a dutch oven or soup pot over medium heat. Add the bulbs and pale green stalks and cook, stirring often until they become soft and fragrant, about 8 minutes. Add the dark green tops and continue to cook, stirring often for about 3 minutes longer.
- Add 4 cups of water and season with a healthy pinch of salt and pepper. Bring to a boil, add the peas and mint, reduce heat and simmer until the peas are tender, about 5 minutes.
- Let the soup cool slightly, then carefully add the soup to the blender (you may need to add the soup in batches) Blend the soup until smooth and creamy. Taste test and adjust seasonings as needed. Return to the stock pot and keep on low heat until ready to serve.
- Serve with a drizzle of cashew cream and salt and pepper to taste.
*You can substitute the green garlic with a mix of scallions, leeks, onions and garlic cloves that total 1 pound all mixed together *Store extra cashew cream in an airtight container in the fridge for 5 days
Green Pea Soup with Fresh Mint Cream
25g (1oz) lean ham or bacon
2 medium spring onions, chopped
700g (1 1/2lbs) podded peas, fresh or frozen
outside leaves of a head of lettuce, shredded
1.2 litres (2 pints/5cups) light homemade chicken stock or water
salt, freshly ground pepper and sugar
2 tablespoons (2 American tablespoons+ 2 teaspoons) thick cream
Cut the bacon into very fine shreds. Melt the butter and sweat the bacon for about 5 minutes, add the spring onion and cook for another 1-2 minutes. Then add the hot chicken stock or water. Season with salt, pepper and sugar. Bring to the boil with the lid off, add the peas, lettuce and sprig of mint, cook for 3-4 minutes approximately or until the vegetables are just tender.
Remove the mint, liquidise and add a little cream to taste. Serve hot or chilled with a blob of whipped cream mixed with some freshly chopped mint.
If this soup is made ahead, reheat uncovered and serve immediately. It will lose its fresh taste and bright lively colour if it sits in a bain-marie or simmers at length in a pot.
Be really careful not to overcook this soup or you will lose the fresh taste and bright green colour. Add a little extra stock if the soup is too thick
Note – Serving Suggestion
To serve, put a few fresh peas and pea shoots into a wide soup bowl. Put the soup in a jug – each guest pours soup into the bowl themselves.
- Olive or avocado oil
- 12 ounces fresh asparagus, trimmed
- 10 ounces fresh or frozen peas
- 4 cloves garlic, minced
- 1 shallot, thinly sliced
- Salt and pepper to taste
- 1 ½ cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
- 1 ½ cups vegetable broth
- 1 tablespoon nutritional yeast, or more to taste (Optional)
- 1 lemon, juiced (Optional)
- 2 cups bread cubes
- ¼ cup olive oil or other neutral oil
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
Preheat oven to 400 degrees F and spread asparagus on a bare baking sheet. Drizzle with oil of choice and season lightly with salt and pepper. Toss to coat.
Roast for 15 minutes, then set aside. If making croutons, reduce heat to 325 degrees F at this time.
Heat a large saucepan or pot medium heat. Once hot, add 2 Tbsp oil and shallot and garlic. Season lightly with salt and pepper and stir to coat. Cook for 2-3 minutes or until fragrant and translucent. Reduce heat if garlic begins browning.
Add peas, vegetable broth and almond milk and season with salt and pepper once more.
Transfer soup to blender along with asparagus (reserve some for garnish if desired). Blend soup until creamy and smooth. Transfer back to pot and bring to medium heat and simmer.
Add nutritional yeast and whisk. Continue cooking until warmed through and simmering, then reduce heat to low.
Taste and adjust seasonings as needed, adding more salt and pepper if desired. Remove from heat and add lemon juice.
If serving with croutons, prep while soup is simmering by lowering oven heat to 325 degrees F.
Add bread cubes to a mixing bowl. In a separate bowl, whisk together oil and seasonings and pour over bread cubes and toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.
Spread on a clean baking sheet (or the one you used earlier) and bake or 15-20 minutes, or until golden brown. Flip/stir at the 10-minute mark to ensure even baking.
Serve soup with croutons and a touch of black pepper and/or vegan parmesan cheese. Leftovers keep covered in the fridge for up to a few days, though best when fresh.
Yellow Split Pea Soup Recipe Ingredients
I like to think of this yellow split pea soup as a plant-based riff on corn chowder. Here’s what’s in it:
- Yellow split peas: They add protein and contribute to the creamy texture, but there’s another reason to love the dried peas in this soup! They perfectly mimic the shape of the corn kernels here. As you eat it, you’re never sure if your spoon is full of corn or yellow peas, which makes it fun to eat.
- Onion, garlic, and celery: They add savory, aromatic flavor.
- Yukon gold potato: It amps up the creamy texture.
- Corn kernels: They make the soup extra creamy and add a lovely sweetness. I like to make this soup in early fall, when I have lots of fresh corn on hand, but frozen corn could work here too.
- Cashew cream: It perfects the creamy texture and adds necessary richness.
- Smoked paprika: Who needs a ham bone when you have smoked paprika? It adds bold, smoky flavor.
- Apple cider vinegar: It cuts the sweetness of the corn and gives the soup a bright, tangy finish.
Sauté the aromatics, add the potato, split peas, broth, corn, paprika, and salt, and simmer until the peas are tender, about 45 minutes. Puree half the soup and return it to the pot, and stir in the cashew cream and apple cider vinegar. Season to taste with salt and pepper, and serve hot! Find the full recipe below.
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Summer veg and herb soup
This light and summery veg soup, packed with peas, courgette, green beans and fresh herbs, is an easy and quick soup to rustle up for lunch.
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Red Thai curry noodle soup
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Watercress soup with cashew cream
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Supergreen pea and spinach soup
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Green Spilt Pea Soup with Dill Coconut Cream
These green split peas make the most deliciously creamy and comforting soup. I love their beautiful green colour, although it’s a little subdued here because of the turmeric and paprika making a more golden hue.
This soup has everything I love, warming spices, a hint of chilli and a little coconut cream for depth of flavour and creaminess.
I’ve combined it here with a big swirl of lemony dill cream which I think pairs perfectly with the slightly earthy split peas.
I sourced the green split peas from the fantastic Hodmedods – and I really recommended them and their wonderful UK grown organic produce.
But if you can’t get your hands on them you can use yellow split peas or red lentils which of course don’t need pre-soaking before hand and speeds up the whole process.
- You can swap the green split peas for yellow split peas/chana dal.
- Or use split red lentils and remove the soaking part of the recipe.
- Gorgeous is nutty rye bread or homemade soda bread
- I love the cream dill coconut cream but other delicious toppings Dukkah
I really hope you love this delicious dish as much as I do make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!