Zuppa Di Piselli Vegana Recipe

Prepare vegetables

Peel and dice the onion finely. Peel and dice the carrot. Finely chop the celery. Mince the garlic. If using frozen peas, measure and set out 4 cups; set 1/2 cup aside thawed for garnish.

Sauté aromatics

Heat 2 tbs olive oil in a medium pot over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Add peas and broth

Add the 4 cups frozen peas and 4 cups vegetable broth to the pot along with the bay leaf. Increase heat to bring to a simmer. Reduce heat and simmer gently for 8–10 minutes until the peas are tender and flavors meld.

Remove bay leaf and blend

Remove and discard the bay leaf. Use an immersion blender to purée the soup directly in the pot until smooth and slightly creamy. Alternatively, carefully transfer soup in batches to a blender and purée until smooth, then return to the pot.

Adjust texture

If the soup is too thick, add up to 1/2 cup additional vegetable broth or water to reach desired consistency. Warm gently over low heat — do not boil vigorously.

Finish with brightness and umami

Stir in 2 tsp fresh lemon juice, 1 tsp lemon zest, 3 tbs nutritional yeast, 1.5 tsp sea salt, 1/2 tsp black pepper, and 2 tbs chopped fresh mint. Taste and adjust salt, pepper, or lemon as needed.

Ladle soup into bowls. Drizzle about 1 tsp extra-virgin olive oil over each bowl, sprinkle with reserved thawed peas and 2 tbs toasted pine nuts or chopped toasted almonds, and finish with a light dusting of cracked black pepper. Optionally sprinkle a little extra nutritional yeast as vegan parmesan on top.