Vegan Main Dishes/ Vegan Recipes/ Vegan Soups, Stews, and Chilis

Creamy Green Pea and Cashew Butter Soup

Name: Creamy Green Pea and Cashew Butter Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 cups unsweetened rice milk; 1/2 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); 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 (optional); Salt and freshly ground pepper to taste

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.

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Course: Soup

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings:

Author: Veg Kitchen

Ingredients

2 cups unsweetened rice milk
1/2 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
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 optional
Salt and freshly ground pepper to taste

Instructions

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.

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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!