Creamy Vegan Green Pea Soup (Whole30) - Instant Pot Option
Light and creamy Whole30 and vegan green pea soup with an herby hint of basil and mint! So quick on the stovetop or the Instant Pot, and it's the perfect way to welcome Spring.
Servings: 6 servings
Ingredients
- 2 tbsp extra virgin olive oil
- 3 garlic cloves crushed
- 1 bunch green onions sliced
- 4 cups green peas fresh or frozen
- 4 cups vegetable broth
- 1/4 cup fresh basil packed
- 1 tsp sea salt
- 1/4 tsp ground black pepper
- 2 tbsp fresh mint chopped
- Juice & zest of 1 lemon
- Optional: Coconut yogurt and/or dairy free milk to serve
Instructions
Stovetop Method
- Heat olive oil in a large pot over medium high heat.
- Add garlic and green onions. and cook stirring until softened, about 3 minutes.
- Add peas, broth, basil, salt, and pepper. Bring to a boil, then reduce to a simmer for 4-5 minutes until the peas are tender.
- Remove from heat, then add mint, lemon juice, and lemon zest.
- Use an immersion blender to blend until creamy, OR transfer to a blender to blend.
- Serve warm or cold, drizzled with dairy free milk or topped with coconut yogurt.
Instant Pot Method
- Set Instant Pot to SAUTÉ, then add olive oil.
- Once it indicates that it's "hot," add garlic and green onions and sauté for 3 minutes until softened.
- Add peas, broth, basil, salt, and pepper. Stir.
- Seal the lid, and cook for 2 minutes on MANUAL. Once it beeps to a finish, quick release pressure.
- Turn off Instant Pot, then add mint, lemon juice, and lemon zest.
- Use an immersion blender to blend until creamy, OR transfer to a blender to blend.
- Serve warm or cold, drizzled with dairy free milk or topped with coconut yogurt.
Video
Nutrition
Calories: 132kcal | Carbohydrates: 17g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1021mg | Potassium: 265mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1237IU | Vitamin C: 40mg | Calcium: 35mg | Iron: 2mg