Creamy Green Pea and Cashew Butter Soup

A delectable, high-protein puree featuring cashew butter and green peas in a base of white beans or silken tofu, this is a nearly-instant soup. It's a treat when you crave fresh soup but don't have the time for a lot of chopping and simmering. Serve with a crusty bread.

Creamy Green Pea and Cashew Butter Soup

A delectable, high-protein puree featuring cashew butter and green peas in a base of white beans silken tofu, this is a nearly-instant soup.

5 from 1 vote

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Course: Soup

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: creamy soup, pea soup, vegan soup recipes

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 6

Calories: 339kcal

Author: Veg Kitchen

Ingredients

• 2 cups unsweetened rice milk
• ½ cup cashew butter
• 15-to 16- ounce can great northern or cannellini beans 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
• ¼ cup minced fresh cilantro or parsley
• 2 tablespoons lime juice or to taste
• Dried hot red pepper flakes or sriracha sauce to taste optional
• Salt and freshly ground pepper to taste

US Customary - Metric

Instructions

• Combine ½ 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.

Nutrition

Calories: 339kcal | Carbohydrates: 49g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 354mg | Potassium: 371mg | Fiber: 12g | Sugar: 9g | Vitamin A: 820IU | Vitamin C: 35mg | Calcium: 130mg | Iron: 6mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

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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!

• Here are more recipes for Lentils and Peas.
• Check out more light and lively spring soups