This soup is super easy to make. It is satisfying, pretty, and tasty enough to serve to dinner guests for any occasion.
This green pea soup can be eaten hot or cold (yes, that’s the beauty of these amazing machines!) Vitamix can make hot soup from raw without having to use any other appliances! I am and have always been a huge fan of Vitamix. It was the first piece of proper equipment I bought as a chef but also the one thing I use on a daily basis at home when I am cooking for myself and my family. Since the Ascent series came out its been even easier to pre-prep and to keep ingredients on hand for quick use or saved for later because of the handy multi-sized containers. The proof is in the pudding… or shall I say soup!
This soup recipe only requires a handful of ingredients. For the soup, you only need peas, water, coconut cream, and salt and pepper to taste. It also features Ajo Blanco—a popular creamy Spanish cold soup that’s usually made with bread, crushed almonds, olive oil, water, salt, and, occasionally, vinegar—and nut sprinkles.[amd-zlrecipe-recipe:265]
Craving More Soup Recipes?
Try this creamy, vegan green tomato soup! According to the recipe’s author, “this Green Tomato Soup has a lovely creamy texture. Garam masala curry powder gives it spice and a delicious taste.” This recipe is super easy to make and can be made in under 40 minutes. For those that enjoy their soup chunky, this tomato soup features cauliflower and cannellini (white) beans to give it a creamy texture without the use of dairy.
You can also try this delicious dairy-free creamy leek and potato spring soup! This recipe is a twist on a classic. This Leek Potato and Watercress Soup is incredibly creamy and smooth. According to the recipe’s author, “the watercress adds an invigorating peppery note, perfect for this time of the year.”
Still can’t get enough soup? Try this fish-free soup with mushrooms and smoked tofu. This vegan fiskesuppe, aka Norwegian fish soup, “hits all the right notes of smoky, fishy, and chowdery.”
This recipe was republished with permission from Bettina’s Kitchen.