I’m in Kelowna, visiting family for the week, doing lots of snowboarding and snow sports – my favourite! My uncle is a vegan, so you know there’s going to be LOTS of amazing vegan food happenin’ this week, so stay tuned! Gord is so excited to cook together this week, and I am too! We always have such a blast in the kitchen together.
He told me that this soup is the easiest and quickest thing you can make, and he wasn’t lying. This pea soup is vegan and gluten free, not to mention it’s only 5 ingredients…including salt and pepper. So there’s no excuse to not make this. You can make as little or as much of this soup as you want because all you have to do is cover the peas with about an extra 1/4 inch of boiling water, so use as little peas or as many peas as you want!
This should only take 6 minutes to cook…but umm…yea we had some techinical issues and may have set the immersible blender on fire….there was a pop! and then a puff of smoke….so we tried the masher..plan B…well darn that it didn’t work either, way too much of a work out for me. So plan C….food processor! Actually that should have been plan B but we’re people that like to use our hands. So we rolled out at almost 12 minutes, but honestly that’s still ridiculously quick, I can’t even make Kraft dinner that quickly. The lemon juice adds a really nice brightness to the peas, and you can see the colour is AMAZING. FYI, 3/4 of a cup of peas (110 g) is only 70 calories, has 0 fat, 0 cholesterol, 5% of your daily carbs, 20% of your daily fibre and 5 grams of protein and it’s 10% of your daily iron! Which is good because it offsets the puff pastry bundles that we ate it with. It’s called balance okay.
We ate this as our lunch with vegan triangle puffs (which I’ll upload a little later) and it was the perfect hot lunch on a cold winters day in Kelowna, and bonus we got to watch the snow fall outside. Also served best with a big glass of red wine, because it’s noon and that’s okay. Cabernet Sauvignon is not just for breakfast anymore.
Quick Vegan Pea Soup
- 750 Grams Green Peas
- Boiling water
- 2 ounces lemon juice (to taste)
- Kosher Salt & Cracked Black Peppercorn (to taste)
Put peas in large dutch oven. Cover them with boiling water with about 1/4 inch above the pease.
Let come to a boil. Add lemon juice, salt and pepper.
Blend with submersible (hopefully yours doesn’t catch on fire) or food processor as your backup or blender until smooth.