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Spring Sweet Pea & Cashew Cream Soup

Spring has come at last. I’m enjoying longer days, more sunshine, and a new bounty at my local farmer’s market. If you come across those plump and bright green sugar snap peas, this is a must-make spring soup recipe. You could replace fresh peas with frozen sweet peas, but I love freshness that comes from using the seasonal, whole option. We added this recipe to our Spring S.O.U.P. Cleanse menu and got rave reviews! Peas are a good source of fiber and plant-based protein while providing a good mix of vitamins and minerals.

Spring Sweet Pea & Cashew Cream Soup

Serves 4-6

¼ cup olive oil
1 medium white onion, diced
2 leeks, chopped
3 ribs celery, chopped
2-3 garlic cloves, crushed
Sea salt
1 tsp. Herbamare seasoning
1 ½ pounds fresh sugar snap peas, trimmed with ends cut
1 16 oz. bag frozen sweet peas
2 cups organic vegetable stock
1 ½ cups cashew, raw and organic
zest of 1 lemon
Fresh cracked pepper to season


To prepare fresh snap peas: Hold a paring knife in one hand and the sugar snap pea in the other, with the inside curve of the pod facing you. Sever the top of the pea and pull off the tough string that runs along the length of the pod. Cut off the ends before using.

Heat olive oil in a medium stockpot over medium heat. Add the onions, leeks, celery, and garlic with generous pinch of sea salt and stir well. Continue stirring, adding a tablespoon of stock, until onions and celery are softened, approx. 4-5 minutes.

Add the fresh and frozen peas along with the Herbamare seasoning (if you don’t have Herbamare, use sea salt) and broth. Simmer until peas are softened, or about 10 minutes. Add cashews to the mix and simmer for a few minutes.

Carefully transfer to blender, add lemon zest at this point and puree until smooth and velvety. Taste and adjust seasoning/add fresh cracked pepper or additional salt at this point.



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