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Creamy Spring Pea & White Bean Soup

A velvety, protein-packed soup that uses white beans for creaminess instead of dairy. Perfect for chilly spring evenings.
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Ingredients Method Notes

Ingredients
  

  • 1 tbsp Olive oil
  • 1 large Leek white/light green parts, sliced
  • 2 cloves Garlic minced
  • 3 cups Vegetable broth
  • 1 can 15 oz Cannellini beans, rinsed
  • 2 cups Green peas fresh or frozen
  • 1/2 cup Unsweetened plant milk cashew or soy
  • 1 tbsp Lemon juice
  • 1 tbsp Nutritional yeast
  • 1/2 cup Fresh spinach
  • Garnish: Fresh mint or dill hemp seeds, and a drizzle of olive oil.

Method
 

  1. Heat olive oil in a pot; sauté leeks and garlic until soft (5 mins).
  2. Add broth, beans, and peas. Simmer for 7 minutes.
  3. Stir in plant milk, lemon juice, yeast, and spinach until wilted.
  4. Use an immersion blender to blend until completely silky.
  5. Serve topped with fresh mint and hemp seeds.

Notes

Protein: ~16g per serving.
Tip: Freeze leftovers in glass jars for easy meal prep later.