Peas were one of the few vegetables I loved as a child, and I still enjoy them regularly as an adult. My favourite way to eat them has always been pea soup. Even though fresh pea season is still a little way off here in England, I make this soup at this time of year because of its bright, cheerful colour. This quick and easy pea soup with basil pesto captures everything I associate with spring — it’s light, fragrant and a fresh pale green hue.
You can of course use fresh peas and shell them yourself, but when they are out of season frozen peas work just as well. They are ready to use and have a big practical advantage: frozen vegetables reduce food waste because they keep for weeks in the freezer. That makes them especially handy when you are adding more vegetables to your diet gradually or cooking for one or two people.
For the allium element you can use a regular onion, but that needs longer cooking. I prefer spring onions: they cook quickly, are easy to prepare and add a gentle sweetness. Just chop them roughly — no tears involved.
I like to serve this soup with pesto because the basil brightness complements the sweetness of the peas. If you make the pesto while the vegetables simmer, you can have this meal ready in less than 15 minutes. It works well as a starter, but I often eat it as a main course because the peas provide filling fibre.
Quick and Easy Pea Soup with Basil Pesto
The Greedy Vegan
Pin Recipe
5
20
25
Soup
Vegan
4 portions
239 kcal
Ingredients
- 40 g cashews *
- 3 cloves garlic
- 4 spring onions
- 1 tablespoon light olive oil
- 450 g peas frozen
- 500 ml vegetable stock **
- ¼ teaspoon pepper
- ¼ teaspoon salt or more depending on the broth
For the pesto: you can also use store-bought pesto if you prefer.
- 3 tablespoon fresh basil chopped
- 1 tablespoon cashews
- 1 tablespoon olive oil
- ½ teaspoon nutritional yeast
- ¼ clove garlic
Instructions
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Roughly chop the spring onions and garlic. Add them with the cashews and 1 tablespoon of olive oil to a saucepan. Gently sauté over medium heat for about 5 minutes until the onions and garlic have softened.
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Add the peas, vegetable stock, salt and pepper. Turn the heat up to high and bring to a boil, then simmer for 5–7 minutes until the peas are tender.
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While the soup simmers, blend the pesto ingredients or process them by hand with a pestle and mortar. You can use store-bought pesto if you prefer, but homemade pesto is quick and brightens the soup.
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Once the peas are tender, blend the soup until smooth and creamy. If it’s too thick, add a little more vegetable stock to reach the desired consistency.
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Serve the soup with about 1 teaspoon of fresh pesto per bowl. Garnish with thinly sliced spring onion greens or a basil leaf if you like. This recipe makes a lovely starter for four or a satisfying main for two.
Notes
** If you prefer thinner soup, have extra vegetable stock ready and add a little at a time until you reach the desired consistency.
Nutrition
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