Pea Soup Topped with Cashew Cream

9 30 304
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 2
Pea Soup Topped with Cashew Cream
Health Rating


1 tbsp Extra virgin olive oil
1 small White onion (chopped)
1 clove(s) Garlic
1/2 tsp Sea salt
1/4 tsp Chili powder (a pinch)
1 1/2 cup Frozen green peas
4 cup Vegetable stock/broth
1/2 whole lemon(s) Lemon juice
1/3 cup Cashew cream


1. Add olive oil to a pot over medium-high heat. Stir in onion, garlic, sea salt and chili powder and cook until onions soften.

2. Add green peas and broth. Bring to a boil and simmer for 10 minutes.

3. Pour half of the broth, strained, away into a bowl. Pour the remaining soup into a blender and puree.

4. Stir in the cashew cream, lemon juice, thyme and more salt if needed. Use the reserved broth to thin as needed.

5. Pour into bowls or cups and serve with a couple fresh green peas. Drizzle with Cashew Cream, and serve warm or chilled.

6. CASHEW CREAM: 2 cups raw cashews + water

7. Soak cashews for 4 hours or overnight. Drain, rinse, add to a high-powered blender and cover with water by one inch. 

8. Blend until creamy and smooth. If the cream or the soup is still chunky, strain through a mesh strainer.



are a great source of protein and fiber! 

Nutrition Facts

Per Portion

Calories 304
Calories from fat 141
Calories from saturated fat 64
Total Fat 15.7 g
Saturated Fat 7.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 10.4 g
Monounsaturated Fat 26.3 g
Cholesterol 0
Sodium 2649 mg
Potassium 224 mg
Total Carbohydrate 32 g
Dietary Fiber 10.2 g
Sugars 8.7 g
Protein 8.9 g

Dietary servings

Per Portion

Meat Alternative 1.0
Vegetables 1.7

Energy sources

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