Pea Soup with Spinach Pesto

October 27, 2016




(Serves 2)



1 Tbsp. organic grass fed butter or coconut oil

½ large onion chopped

½ 750g bag of frozen organic Sweetlet Green Peas (can use a medium head of fresh broccoli instead of peas)

2 cups of almond milk

1 cup of water

1 Tbsp. low sodium powdered, yeast free vegetable bouillon or Miso paste



  1. In a large saucepan melt butter on medium high heat. 

  2. Add the onions and sauté for a couple of minutes until the onions are translucent. 

  3. Add the half bag of frozen peas to the saucepan along with the almond milk, water and vegetable bouillon. 

  4. Turn the heat down to low and simmer for a few minutes.  While the soup cooks, prepare the Spinach Pesto.


Spinach Pesto

1/3 cup of raw organic walnuts

1 bunch of basil

2 cups of organic spinach

2 Tbsp. nutritional yeast

1 clove of minced garlic

Juice of a whole lemon

2 Tbsp. water

¼ cup olive oil


Put all spinach pesto ingredients in the blender except for the olive oil and blend until well mixed.  You may need to add one or more tablespoons water if the ingredients are not moving in the blender.  Slowly add the olive oil while blending on low speed.  Mix until well combined and mixture resembles a thick paste.  Scrape the pesto out of the blender and put into a small bowl.

  1. To finish the soup, take the soup off the heat and blend in the same blender as the pesto was made in (There is no need to clean the blender after making the pesto since it will add flavor to the soup). 

  2. Divide the blended Pea Soup into two large soup bowls and top with Spinach Pesto. 

  3. If there is any leftover pesto, store in a small sealed glass container for up to three days in fridge and use as a dip with raw veggies.


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