Peas were one of my favourite vegetables as a child and they remain a staple in my kitchen. My favourite way to enjoy them is as a soup. Even though fresh peas aren’t quite in season yet here in England, this light green pea soup with basil pesto feels like spring: fresh, fragrant and cheerful.
You can make this soup with fresh shelled peas when they are available, but frozen peas work wonderfully and are far more convenient outside of peak season. Frozen peas are ready to use, reduce food waste, and are especially handy if you’re adding more vegetables to your diet or cooking for one or two people.
I prefer spring onions here because they cook faster and are easier to prep than regular onions — just a rough chop and you’re done. Their mild flavour complements the peas without requiring long cooking.
Serving the soup with a spoonful of basil pesto lifts the flavour: the herbaceous freshness of basil pairs beautifully with the sweet peas. If you prepare the pesto while the soup simmers, the whole meal can be ready in under 15 minutes. It makes a lovely starter for four, but I often enjoy it as a filling main for two thanks to the fibre-rich peas.
Quick and Easy Pea Soup with Basil Pesto
The Greedy Vegan
5 mins
20 mins
25 mins
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 (adjust to taste)
For the pesto: you can also use store-bought pesto if preferred.
- 3 tablespoons fresh basil, chopped
- 1 tablespoon cashews
- 1 tablespoon olive oil
- ½ teaspoon nutritional yeast
- ¼ clove garlic
Instructions
- Roughly chop the spring onions and garlic. Add them with the cashews and 1 tablespoon olive oil to a saucepan. Gently sauté over medium heat for about 5 minutes until softened.
- Add the peas, vegetable stock, salt and pepper. Bring to a boil over high heat, then simmer for 5–7 minutes until the peas are tender.
- While the soup simmers, blend the pesto ingredients in a small food processor or grind them by hand with a mortar and pestle. Store-bought pesto works too.
- Blend the soup until smooth and creamy. If it’s too thick, add a little more vegetable stock to reach your preferred consistency.
- Serve each bowl with about 1 teaspoon of fresh pesto. Garnish with thinly sliced spring onion greens or a basil leaf if you like. This makes a great starter for four or a satisfying main for two.
Notes
Nutrition
Let us know how it was!