Fresh green peas and homemade almond milk create a soup that's filling, yet light. Serve this soup with a side of warm toasted bread and enjoy its subtle flavors. Garnish with fresh herbs, sliced almonds, and coconut yogurt for extra creaminess.

Creamy Green Peas and Almond Soup [Vegan]



  • 1/4 cup raw almonds
  • 1 teaspoon extra virgin olive oil
  • 1 small shallot
  • 1 garlic clove (or more, depending on taste)
  • A small piece of ginger, to taste
  • 3 1/2 cups fresh peas (use frozen otherwise)
  • A pinch of salt
  • A dash of vanilla powder
  • Coconut yogurt, for serving
  • Almond flakes, for garnish
  • Fresh basil and mint leaves


  1. Start soaking raw almonds for at least 6 hours.
  2. Warm oil in a pot, add shallot, garlic clove, and ginger, all sliced. Cook at low flame for few minutes.
  3. Add peas and salt and cook for 5 minutes.
  4. In the meantime rinse and strain almonds and blend with 1 cup of fresh water. Use another 1/2 cup of water to remove the leftovers from the blender and add the whole liquid to the pot.
  5. Cook until all ingredients are tender.
  6. Let it cool for a while, then blend until smooth.
  7. Serve, top with few tablespoons of yogurt, sprinkle with almond, and garnish with sliced basil and mint leaves.