Okay, I know what you are thinking. PEA SOUP. How boring. I used to eat it when I was 4.
But don't fool yourself. This pea soup is different. It's been my summer staple, and it's delicious hot or cold.
Ever since returning from Wanderlust Squaw Valley where I divulged in an absolutely spectacular pea soup at a restaurant inside The Resort at Squaw Creek, I've been mildly obsessed. I think it's because it's:
so darn easy to make pea soup,
it's super high in protein,
it tastes really good,
all you need are a few ingredients and a blender,
and you can make a big batch of it during your meal prep days and enjoy it all week long, hot or cold
The truffle oil in this recipe adds a depth of flavor that pairs nively with the sweet peas. I also like to sometimes keep some peas whole for something to chew on, but you can go either way.
When you think of it, pea soup is kinda the perfect food, for both vegans and non-vegans alike. It's full of plant based protein, and chances are, you already have some canned peas in the pantry or frozen ones in the freezer. If not, you can buy them at virtually any grocery store for cheap. Peas are such a staple in the American diet you can even get them at pharmacies like CVS.
If you can, buy them frozen and organic so you don't have to worry about that freaky-deaky BPA lined canned stuff. I usually buy a few bags of organic peas per month whenever they're on sale to stock up. When I'm ready to make my pea soup I pour them into a big bowl and pour hot water over them to let them thaw out. Take that, microwave. We don't need you anymore!
So, without further wait, here it is!
1 bag sweet peas (10 oz.)
3 cups vegetable stock
1 yellow onion, chopped
1 clove garlic
2 tbsp truffle oil
salt + pepper to taste
lemon, avocado, radish and cashew cream for garnish.
Place your frozen peas in a bowl and cover with enough hot water to let them thaw. If you are using canned peas, just rinse and drain them a few times over the sink.
Quickly saute the onion in a bit of olive oil over medium heat for 4 minutes, stirring constantly. Add a minced garlic clove, salt, and pepper to the pan and continue to saute until golden brown. Let cool and set aside.
Add the peas, vegetable stock, and onion to a blender (at this stage, leave a few peas aside for garnish or if you like more "bite" to your soup and want something to chew on)
Blend everything together until desired consistency is reached. If too thin, add more vegetable stock. If too thin, add more peas.
Add the truffle oil, salt, and pepper. Blend another few seconds.
Pour into bowls and top with avocados, some radish, leftover peas, or my cashew cream that I whipped together in 2 seconds: (1/4 cup cashews, 3 tbsp lemon juice, salt, pepper and a garlic clove whizzed together in the blender until smooth)