Creamy Vegan Snap Pea Soup
The perfect spring meal, this is a seasonally-appropriate riff on split pea soup that uses sugar snap peas instead. It's simultaneously fresh and cozy, and has the most lovely pale green color.
- Medium-sized sweet onion
- Generous salt and pepper
- Oil of choice for cooking
- 1 c unsweetened soy or other neutral-flavored plant milk
- 1-3 c water
- 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 of choice
- Dice up the onion and saute it in a large soup pot with your oil of choice. Cook the onion until tender and transparent, but not browned (otherwise, the color of the soup will be impacted). Salt and pepper generously.
- Add in the plant milk, 1 c water, and lemon zest and bring everything to a boil, then reduce to a simmer.
- Add the cauliflower and simmer 10-15 minutes until very soft. If needed, add some additional water to ensure the cauliflower is fully (but barely) submerged.
- 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.
- 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.
- Return the soup to its pot and simmer for a couple more minutes, just to bring everything together. Add additional water as needed to thin the soup out to your preferred texture.
- Just before serving, finish it with the juice of a lemon and another sprinkle of salt.
- Garnish individual bowls as you see fit.
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