Creamy Vegan Snap Pea Soup

"This soup is perfect for spring!" might be a weird thing to say, but it's true! This is definitely a springy soup. It's warm and creamy and cozy, but has a light, fresh flavor thanks to sugar snap peas and lemon. It's ideal for those evenings when it's still cold but you really wish it wasn't.


My idea for this soup came about after seeing some nice split pea soups online this winter. Split pea is good, but it's so wintry and hearty. I wanted to reinvent split pea in a way that seemed right for this transitional season.

My solution was to use sugar snap peas. Sugar snaps are the best! They're so vibrant and fresh, and have such beautiful color. I wanted to exploit that color here, in order to make a soup that reminds me of new growth and spring sunshine.


This soup gets its creaminess from cauliflower, which gives it a luscious texture. Cauliflower is also the perfect base because of its white color. In order to keep this soup bright green, I suggest using some unflavored nut milk in the base (instead of broth) and cooking the onion until just soft (but not caramelized). Keeping all the other ingredients white will let the snap peas' color shine!


As with any soup, you can really have fun with the garnishes. I kept it pretty simple with a little drizzle of rich olive oil, some freshly ground pepper, a few raw peas, and some crunchy pistachios (since they're green!). But some croutons would be fun, or perhaps some salty feta, or a fresh springy herb like dill.

My other garnish suggestion? Coconut bacon! My friend Gabrielle (@HealthyGabrielle on Instagram) turned me on to the most delightful, salty, savory, crispy coconut bacon. It's so easy to make (unlike eggplant bacon, which is a royal pain) and the texture is awesome. It's the perfect complement to this soup, and pays homage to the fact that traditional split pea is often made with pork. Head to Gabrielle's page for the recipe!


Looking for some serving suggestions? A big bowl of this would be beautiful alongside this Grilled and Raw Spring Salad, or perhaps as a complement to crackers or bread with some Roasted Lemon, Goat Cheese, and Za'atar Humus. You could even serve it with these cute Brussel Sprout "Toasts"with Ricotta Salata and Asparagus. I sense a theme here... all things bright green, springy, and lemony.

Regardless of how you choose to enjoy this bright green beauty, I hope it brings some sunshine to your day!


Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

For some reason, I have a bizarre love of spring soups. Maybe because it's still so wintry in Vermont but I'm ready for spring flavors? In any case, check out this Roasted Broccoli and Lemon Soup from last year.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)
  • Medium sweet onion
  • Oil of choice for cooking
  • 4 c liquid. I like to use 1 c of soy milk and 3 c of water, but soy milk is quite rich. If you use a less rich milk, like almond, do 2 c each of milk and water. Make sure you use a milk that is unsweetened and unflavored! I don't recommend broth since it will impact the color of the soup.
  • Generous salt and pepper
  • Zest of a lemon 
  • Large head of cauliflower, cut into florets
  • 4 c sugar snap peas, with the ends trimmed
  • Juice of a lemon
Garnishes
  • Drizzle of olive oil?
  • Fresh peas?
  • Crunchy nuts or croutons?
  • Coconut bacon?
  • Freshly ground pepper?

Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Dice up the onion and sautee it in a large soup pot with your oil of choice. Although I'm usually all about caramelized onions, this is one of the only instances where I don't caramelize them since I don't want to dull the bright green color of the soup. So my suggestion is to cook them gently until soft and translucent, but not browned.
  2. Add in your liquid, salt, pepper, and lemon zest and bring everything to a boil, then reduce to a simmer.
  3. Add the cauliflower and simmer 10-15 minutes until very soft.
  4. Add the sugar snap peas and simmer 1-2 minutes, until bright green. Don't cook them further or they'll become a duller color.
  5. Transfer the soup to a high-power blender and blend until you have a very smooth, rich texture. You'll likely need to work in two or three batches. Note that an immersion blender will work too, but you won't have nearly as nice of a texture.
  6. Return the soup to its pot and simmer for a couple more minutes, just to bring everything together. Finish it with the juice of a lemon and another sprinkle of salt.
  7. Garnish individual bowls as you see fit.

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