Vegan Spring Pea Soup
This vibrant green soup is the kind of bowl that makes you feel good just looking at it — bright, fresh, and impossibly silky. Softened leeks and garlic build a savory base, while four cups of peas and a handful of baby spinach give it that gorgeous color and a natural sweetness you can't fake. Fresh mint and a squeeze of lemon lift everything at the end, keeping the flavors lively rather than heavy. Coconut cream blended right into the soup adds a gentle richness that makes it feel indulgent without any dairy in sight — no substitutions needed, just ingredients that genuinely work together. It comes together in a single pot and serves four, making it an easy weeknight dinner or an impressive starter for guests. A swirl of extra coconut cream and a few mint leaves on top turn each bowl into something that looks like it came out of a restaurant kitchen.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 2 medium leeks (white and light green parts only), thinly sliced
- 3 cloves garlic, minced
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 4 cups vegetable broth
- 4 cups fresh or frozen peas
- 2 cups baby spinach, loosely packed
- ¼ cup fresh mint leaves
- 1 tbsp lemon juice
- ¼ cup coconut cream
For serving
- 2 tbsp coconut cream, for swirling (optional)
- fresh mint leaves, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot over medium heat until shimmering. Add the leeks and salt, and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 2
Add the garlic and cook, stirring, until fragrant, about 1 minute.
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