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Overhead photo of three high-protein vegan spring dinners: a bright green pea and white bean soup, a lemony tofu and asparagus skillet, and a small dish of lentil shepherd’s pie on a light background with fresh herbs, peas, and lemon slices
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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.

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.

Instructions

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

Notes

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