Recipes really evolve over time. Sometimes, I have an idea for something, but the way it shows up in it’s final form is quite different. And this easy green pea soup recipe with spinach and vegan pistachio pesto is exactly that. If I told you how it started out on my notebook page, you might be puzzled how we landed here, but I suppose that’s just the creative process. And this final result is one I’m excited to share with you!
This recipe makes ~4 servings.
A few things…
- You’ll need to make the pistachio pesto. The recipe yields more than what’s required for this soup. Freeze the leftovers. Use it in some pasta. Enjoy with gnocchi. Spread it on some garlic bread. Lots of applications, and no waste!
- Is the mint a must in the pistachio pesto recipe? It’s not. If you choose to swap the mint for parsley, it’s still works great with this soup. The mint makes the flavor a little bolder, but I thought it worked well either way.
- Make sure to only use the white part of the leek, and clean all the dirt from the bundle of leaf sheaths. It loves to get between the layers!
- I liked the flavor of this vegan green pea soup best using ½ tsp white miso + salt, to taste. The miso added a somewhat cheesy flavor.
- No white miso? Use salt alone. Add, taste and adjust the flavor until it’s right for you.
- For the “smoothest” texture, use a high speed blender. A Vitamix completely pulverized any bits of pistachio, and made the overall consistency light and creamy. I haven’t tried a regular blender or food processor, yet. So, if you beat me to it, I’d love to know more.
This vegan green pea soup is great for spring or summer. It’s satisfying served warm or slightly cooled. Please enjoy!
And check out other UVK recipes, like Carrot and Beet Salad with Fresh Dill and Roasted Pistachios, Vegan Basil Pesto, Kale Pesto Sandwich with Seitan and Apples, Vegan Sun-Dried Tomato Pesto, Green Bean and Radish Salad, and more.
Green Pea Soup with Spinach and Vegan Pistachio Pesto
¾ cup vegan pistachio pesto – (see notes above)
1 large leek, chopped (OR ~½ cup chopped leek) – (use the white part only – see notes above)
2 large garlic cloves, finely chopped
1 Tbsp olive oil
3½ cups water
16 ounce bag of frozen green peas
½-1 tsp white miso (OR salt) – (see notes above)
3 Tbsp nutritional yeast
¼ cup lemon juice
2 cups chopped fresh spinach
Salt, to taste
Lemon wedges, to serve
1 First, you’ll make the vegan pistachio pesto for the green pea soup. Follow this recipe, and set it aside.
2. Next, in a large pot, add the leek, garlic, olive oil and a pinch of salt. Sauté over medium heat for ~1 min or until soft.
3. Add the water to the pot. Cover and bring to a boil. Remove the lid, and stir in the green peas. Cover and simmer for ~5 minutes.
4. While the green peas are simmering, add the white miso (or salt), nutritional yeast, and vegan pistachio pesto to a high speed blender (see notes above).
5. Add the contents of the pot to the blender. Blend until completely smooth. Pour everything back into the pot.
6. Stir in the spinach and lemon juice. Taste, and adjust the flavor (salt? more lemon juice?). Serve with lemon wedges on the side.