Brimming with flavors, this comforting, creamy, and low-fat Spring Pea Soup comes together in 25-minutes and packed with plant powerhouse goodness! Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
- 1 cup yellow onions, fine dice
- 2 Tablespoons minced garlic
- 1 cup vegetable broth *
- 2 cups water (or broth)
- ¼ cup nutritional yeast
- 1 Tablespoon white miso *
- 1 teaspoon ume plum vinegar *
- 2 cups frozen peas *
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 Tablespoons dried minced onions
- 2 teaspoon dried basil *
- ½ teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon dried crushed thyme leaves *
- ½ to 1 teaspoon sea salt *
- 6 to 10 oz. dry GF fusilli pasta *
- 1 ¼ cup frozen peas *
- Fresh basil, chiffonade (or freshly chopped parsley)
- Vegan Parmesan Cheese
- Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside, then transfer the cooked pasta into the sauce in Step 5.
- In the meantime, in a large ceramic/enamel lined skillet, Dutch oven, or non-stick stock pot, add the finely diced onions, sauté over medium-high heat for 7 to 9 minutes to soften, then add the minced garlic; sauté over medium heat for several minutes.
- Add the vegetable broth and water, increase the heat to a boil, then immediately lower to a simmer.
- Then add all the remaining Base Ingredients and Spice/Herb Ingredients, stir to incorporate. Simmer for several minutes, then remove from the stove to allow to slightly cool.
- Transfer the mixture to a high-speed blender, blend until smooth and creamy, then return to the pot and add the cooked fusilli pasta and 1 ¼ cup of frozen peas, stir well to incorporate. Cook for several minutes to heat through.
- Serve topped with fresh basil and Vegan Parmesan Cheese.
*Tips for Success:
- Onions: Make sure you finely dice and sauté the onions really well and cook them until tender.
- Amount of Pasta: If you like a lot of pasta in your soup, then add 10 oz. of pasta, if you like more creamy broth, then use 6 oz. As the pasta sits in the soup, it really soaks up the broth, so keep that in mind when determining how much pasta you want to use.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also use chickpea miso for a soy free version.
*Ume Plum Vinegar: We used Eden Ume Plum Vinegar. Ume Plum Vinegar is perfect for this recipe as it has that deliciously tangy flavor which slightly pops the flavor of this soup. It is relatively inexpensive. We use it quite frequently and it worth requesting it from your local grocery or ordering off of Amazon in our humble opinion. There really isn’t a great substitute for it. You can leave it out if you wish with understanding that the flavor will be a little different.
*Dried Thyme Crushed Leaves: We use Penzeys French Thyme. It has amazing flavor. If you can’t find dried crushed thyme leaves, you can use ground thyme, but use half the amount.
*Dried Basil: Dried basil works well in this dish. Fresh basil is superior as it really pops the flavor level up. If you have fresh basil on hand, use it.
*Peas: We used 3 ¼ cups total of Birds Eye Baby Sweet Peas. We just love Birds Eye’s beautiful garden-fresh flavor. You can also use fresh baby sweet peas. We have not tried canned sweet peas.
*Pasta: We used Delallo Gluten Free Whole Grain Rice Fusilli Pasta. Feel free to use your favorite pasta.
*Servings: 4 to 5
*Storage: Refrigerate and use within 5 days.