© 2012 Janine. All rights reserved.

Almond Pea Soup & Spread

A friend of mine works one block away from my office, so we see each other almost every day. We probably spend 80% of our lunch break, discussing food – what we had for dinner what’s for lunch, what ingredients we put in our smoothies that morning, what treats we had and so on. We actually used to work in the same office and people would complain that we were constantly making them hungry. True story.

Anwhoo on this particular day my friend decided she was going to go on a 1 week soup diet. Usually when you make soup, you end up having the same one for a week. So we decided that we’d both make soup and go halves!! Half the effort, twice the reward. She made butternut squash soup and I made almond pea soup. I always go on about colors, but isn’t it pretty!

I used frozen peas to keep the bright green color, but you can use canned peas if you wish too. The soup is healthy, rich and delicious. Serve it as a main or a small appy.


1 bag of frozen peas 750g
2 cups soy milk – I used light
2 1/2 tablespoons smooth almond butter
1 large shallot
2 cloves garlic – minced
2 bay leafs
2 teaspoons salt
1/4 teaspoon pepper
1 lemon – juice and zest


  1. Thaw your frozen peas.
  2. In a pot add soy milk, almond butter, finely diced shallot, minced garlic, 2 bay leafs, zest of half a lemon, salt and pepper.
  3. Bring to the boil and turn down the heat after 5min. Let it simmer for 20mins on medium to low heat.
  4. If your peas are still frozen add them to pot of hot water, but don’t let them boil. You want them just soft enough to eat but not hot. This is to avoid a mustard green pea colour.
  5. Remove the bay leafs from the mixture. It is time to start blending. Working in batches, purée peas with the rest of the soup and add them into a large pot.
  6. When done, squeeze in the juice of one lemon, and stir. Heat to desired temperature and serve immediately or store in the fridge.

Once the soup is refrigerated it becomes a lot thicker, so you will need to add water before serving. Or you can use it as a dip or spread! Who new a soup could be so versatile. I had one serving as soup and the leftovers on crackers!

Hope you like it!

Print Friendly, PDF & Email

Leave a comment


Powered by Facebook Comments

Leave a Reply

Your email address will not be published.
Required fields are marked:*