Green Pea and Basil Spring Soup

Vegetarian Green Pea and Basil Spring Soup Recipe

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Green Pea and Basil Spring Soup is a refreshing and vibrant dish that is perfect for the warmer months. This soup is packed with fresh green peas, aromatic basil, and a touch of tangy vegan sour cream. Topped with crunchy sweet potato chips, this soup is a delightful combination of flavors and textures.

History

This recipe is a modern twist on traditional pea soup, which has been enjoyed for centuries in various cultures around the world. Peas have long been a staple in many diets due to their versatility and nutritional benefits. The addition of basil and sweet potato chips adds a unique and contemporary touch to this classic dish.

Ingredients

1 tbsp olive oil
2 large shallots, peeled and diced
2 cups non-fat vegetable broth
2 lb (907 g) green peas, fresh or frozen
1 x 8 oz (227 g) container vegan sour cream
1 tsp fresh lemon juice, or to taste
salt and freshly ground black pepper to taste
1.5 cups loosely packed fresh basil
2 cups (3.5 oz (99 g)) coarsely crushed sweet potato chips

How to prepare

Heat oil in a skillet over medium-high heat.
When the oil is hot, add shallots and sauté until golden, about 5 minutes.
Meanwhile, bring vegetable broth to a boil over medium heat in a large saucepan and add peas.
Return to a boil and cook for 3 to 4 minutes.
Set aside 1 cup of cooked peas.
Place the remaining peas and broth in a blender or food processor.
Add shallots, sour cream, lemon juice, salt, and pepper, and process until smooth.
Add basil and process again.
Return the puréed peas to the saucepan and stir in the remaining 1 cup of whole peas.
Reheat the soup.
Ladle the soup into individual soup bowls, sprinkle sweet potato chips on top, and serve.

Variations

Add a handful of fresh mint leaves for a refreshing twist on the flavor profile.
Substitute the sweet potato chips with croutons or toasted pumpkin seeds for a different texture.
For a creamier soup, blend in a ripe avocado or a scoop of plant-based yogurt.

Cooking Tips & Tricks

Be sure to use fresh or high-quality frozen peas for the best flavor.

- Adjust the amount of lemon juice and black pepper to suit your taste preferences.

- For a creamier texture, you can add more vegan sour cream or a splash of plant-based milk.

- Garnish with additional fresh basil leaves for a pop of color and flavor.

Serving Suggestions

Serve this soup as a starter for a spring or summer meal, or enjoy it as a light lunch or dinner option. Pair it with a fresh salad or crusty bread for a complete and satisfying meal.

Cooking Techniques

Sautéing the shallots before adding them to the soup adds depth of flavor and sweetness.

- Blending the peas and broth together creates a smooth and creamy base for the soup.

- Adding the whole peas at the end of cooking ensures a burst of freshness and texture in every bite.

Ingredient Substitutions

If you don't have vegan sour cream, you can use coconut cream or cashew cream as a dairy-free alternative.

- Substitute the sweet potato chips with crumbled tortilla chips or pita chips for a different crunch.

- Use vegetable stock or water as a substitute for the non-vegetable broth.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it on the stove or in the microwave before serving. The sweet potato chips can be added just before serving to maintain their crunch.

Presentation Ideas

Garnish each bowl of soup with a drizzle of olive oil, a sprinkle of fresh basil leaves, and a few extra sweet potato chips for a visually appealing presentation. Serve the soup in colorful bowls or mugs for a festive touch.

Pairing Recommendations

Pair this soup with a crisp white wine such as Sauvignon Blanc or Pinot Grigio for a refreshing and complementary beverage. For a non-alcoholic option, try serving it with sparkling water infused with fresh lemon or cucumber slices.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove over low heat, stirring occasionally, until warmed through. Add additional broth or water if needed to adjust the consistency.

Nutrition Information

Calories per serving

Each serving of Green Pea and Basil Spring Soup contains approximately 250 calories. This makes it a light and healthy option for a meal or as a starter.

Carbohydrates

Each serving of Green Pea and Basil Spring Soup contains approximately 30 grams of carbohydrates. Carbohydrates are an essential source of energy for the body and are found in abundance in peas and sweet potatoes.

Fats

This soup is relatively low in fat, with each serving containing approximately 5 grams of fat. The olive oil used in the recipe provides healthy monounsaturated fats, while the vegan sour cream adds a creamy texture without the saturated fats found in dairy products.

Proteins

Green peas are a good source of plant-based protein, with each serving of this soup containing approximately 8 grams of protein. Protein is essential for muscle growth and repair, making this soup a nutritious and satisfying meal option.

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin C, vitamin K, and folate from the peas and basil. Sweet potatoes are a good source of vitamin A and potassium, adding to the nutritional value of this dish.

Alergens

This recipe is free of common allergens such as dairy, eggs, and nuts. However, be sure to check the labels of the ingredients used to ensure they are safe for your dietary needs.

Summary

Overall, Green Pea and Basil Spring Soup is a nutritious and flavorful dish that is low in fat and calories but high in protein, vitamins, and minerals. It is a great option for a light and refreshing meal that is both satisfying and delicious.

Summary

Green Pea and Basil Spring Soup is a delightful and nutritious dish that is perfect for the warmer months. Packed with fresh peas, aromatic basil, and creamy vegan sour cream, this soup is a flavorful and satisfying option for a light meal or starter. Topped with crunchy sweet potato chips, this soup is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm spring day, and I was browsing through a quaint little bookstore in the heart of the city. As I perused the shelves, my eyes landed on a beautiful cookbook titled "Seasonal Soups for the Soul." Intrigued by the vibrant cover and the promise of delicious recipes, I eagerly flipped through the pages.

It was then that I stumbled upon the recipe that would become one of my all-time favorites - Green Pea and Basil Spring Soup. The combination of fresh peas, fragrant basil, and creamy broth sounded absolutely divine. I knew I had to try it.

Excitedly, I purchased the cookbook and hurried home to gather the ingredients. As I chopped the vegetables and simmered the broth, the kitchen filled with the delightful aroma of spring. The peas turned a vibrant shade of green as they cooked, and the basil added a touch of freshness that was simply irresistible.

When the soup was finally ready, I ladled it into a bowl and took my first spoonful. The flavors exploded on my taste buds - the sweetness of the peas, the earthiness of the basil, and the richness of the broth all came together in perfect harmony. It was like a taste of spring in every bite.

From that moment on, Green Pea and Basil Spring Soup became a staple in my kitchen. I made it for family gatherings, dinner parties, and lazy Sunday afternoons. Each time, it never failed to impress.

Over the years, I have made some tweaks to the original recipe, adding a pinch of this and a dash of that to suit my taste. I have also shared the recipe with friends and neighbors, who have all fallen in love with its simple yet elegant flavors.

One summer, while visiting my dear friend Rosemary in the countryside, I made Green Pea and Basil Spring Soup for her and her family. They were so taken with the dish that Rosemary begged me to teach her how to make it.

And so, one sunny afternoon, we gathered in her kitchen, aprons tied around our waists, as I showed her the ins and outs of the recipe. We laughed and chatted as we chopped and stirred, the scent of basil filling the air. When the soup was finally ready, we sat down to enjoy it together, savoring each spoonful as if it were a precious gift.

As the years have passed, I have continued to make Green Pea and Basil Spring Soup, each time with a sense of nostalgia and warmth in my heart. It is a reminder of that fateful day in the bookstore, of the joy of discovering a new recipe, and of the pleasure of sharing good food with loved ones.

Now, as I sit here penning this story, I can't help but smile at the thought of all the memories that this soup holds. It is more than just a recipe - it is a symbol of friendship, of creativity, and of the simple joys that can be found in a steaming bowl of soup on a spring day. And for that, I am forever grateful.