Creamy Green Pea and Cashew Butter Soup
A delectable, high-protein puree made of cashew butter and white beans silken tofu forms the base of this nearly-instant creamy green pea soup. Served chilled or warm, it’s a treat when you crave fresh soup but don’t have the time for a lot of chopping and simmering
- 2 cups unsweetened rice milk
- 1/2 cup cashew butter
- 1 1/2 cups cooked cannellini (large white) beans or one 15-to 16-ounce can,
drained and rinsed, or one 12.3-ounce package firm silken tofu
- 16-ounce bag frozen green peas,
thawed and steamed until just tender (see note)
- 1 to 2 teaspoons good-quality curry powder, to taste
- 1 to 2 teaspoons minced fresh or jarred ginger
- 1 medium tomato, diced
- 1 to 2 scallions, minced
- 1/4 cup minced fresh cilantro or parsley
- 2 tablespoons lime juice, or to taste
- Dried hot red pepper flakes or sriracha sauce to taste
(if you’d like a little heat), optional
- Salt and freshly ground pepper to taste
Combine 1/2 cup of the rice milk with the cashew butter, silken tofu, and half of the peas in the container of a food processor. Process until smoothly pureed.
To serve at room temperature or chilled, transfer the puree to a serving container, then stir in the remaining ingredients, including the reserved peas. Let stand at room temperature or in the refrigerator for an hour or two, if time allows, to let the flavors blend.
To serve hot or warm, transfer the puree to a small soup pot. Add all the remaining ingredients, stir together, and heat until just warmed through or piping hot, but there’s no need to bring to a boil.
Whether serving cold or hot, adjust the consistency with a little more rice milk if the soup is too thick, and adjust all the seasonings — lime juice, hot stuff, salt, and pepper — to your taste.
Note: In the spring and summer, if you’re a gardener or a community farm member, you can, of course, make this with fresh peas. It takes some time and patience to arrive at a pound of fresh peas, but if you have them, it’s extra-tasty!