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Minted Pea Soup with Cashew Cream | The Full Helping
5 from 1 vote

Minted Pea Soup with Cashew Cream

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yields: 4 Servings


  • 2 teaspoons olive oil
  • 1 spring onion chopped (or 1 small white onion, chopped)
  • 2 shallots chopped
  • 1/2 teaspoon salt
  • Dash black pepper
  • 3 cups vegetable broth
  • 6 cups frozen thawed green peas
  • 1/2 cup mint leaves
  • 1/4 cup parsley leaves
  • 1/2 cup cashew cream plus extra for swirling/garnish
  • Optional: 1/4 cup microgreens pea tendrils, or snipped chives, for garnish


  • Heat the olive oil in a soup pot or Dutch oven over medium heat. Add the onion and shallots. Cook until the onions are clear and soft (about 5 minutes). Add the salt, pepper and broth, and bring the broth to a simmer. Add the peas. Simmer the peas for 10 minutes.
  • Transfer the peas to a blender. Add the mint and parsley. Blend the soup until it's silky smooth.
  • Transfer the soup back to the pot. Stir in the cashew cream. Check the seasonings and adjust to taste. If the soup is a little too thick for your liking, add a splash of additional vegetable broth.
  • Divide the soup into bowls and garnish with a sprinkle of chives and a little swirl of extra cashew cream. Serve.