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Cold Sweet Pea Basil Soup


By: Candice Kumai

This perfectly-green and clean, creamy and sweet cold Cold Sweet Pea Basil Soup is the perf way to go meat-free this Monday. Slim down this summer. Keep that belly happy and flat, naturally with clean eating.

Serves 4 


2 tablespoons extra-virgin olive oil

1 yellow onion, finely chopped

1 16-ounce package frozen peas, thawed

1/2 cup packed fresh basil leaves

1/4 teaspoon sea salt

1/2 cup unsweetened almond milk, plus 1 to 2 tablespoons for finishing

1 1/2 cups low-sodium vegetable broth


Optional Toppings:

Fresh mint or basil leaves

One dollop Greek yogurt

Slivered almonds to top


In a small sauté pan, warm the olive oil over medium heat. Add the onion and cook until fragrant, about 10 to 12 minutes. Remove from heat and set aside to cool slightly.

Add the cooled onion mixture to a blender or food processor, followed by the peas, basil leaves, and salt, blend to combine. Stream in the almond milk and vegetable broth until the mixture has a nice, velvety soup consistency.

Serve the soup at room temperature or chilled with the extra almond milk and garnished with sliced almonds to finish.

If desired, top with fresh mint or basil leaves and a dollop of Greek yogurt, for an extra boost of protein!


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