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Creamy Lemon Pea Soup
1 cup unsalted cashews
4 2/3 cups water, divided
2 teaspoon canola oil
1 each leeks, white and pale green parts, sliced thinly
2 each Clove garlic, chopped
1 cup diced cremini or regular mushrooms
3 cups Green peas, frozen or fresh
1 tablespoon fresh thyme leaves or 1 tsp. dried, plus additional for optional garnish
1 teaspoon ground cumin powder
1/4 teaspoon salt, or to taste
1/4 cup Fresh basil leaves
2 teaspoon lemon zest, divided juice of 1 lemon (4 to 6 tsp.)
1/4 teaspoon Black pepper, freshly ground, or to taste
1 each thyme sprig (optional garnish)
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Creamy Lemon Pea Soup

Creamy Lemon Pea Soup

Creamy Lemon Pea Soup
  • Servings:Serves 6
  • Prep Time:20 minutes
  • Cook Time:25 minutes
1. Place cashews in medium bowl with 2/3 cup of the water, which should be justenough to cover them. Let soak while you prepare the rest of the soup, or for 2 hours if time allows.
2. In a large saucepan, heat oil over medium heat. Add leek, garlic, and mushrooms and cook for 3 minutes,stirring frequently. Mix in peas, thyme,cumin, and salt; cook 1 minute more. Add remaining 4 cups water, bring to a boil, then reduce heat and simmer, covered,for 15 minutes.
3. Stir basil, 1 Tbsp. of the zest, lemon juice, and pepper into the large saucepan. Remove from heat.
4. Transfer cashews and water to a blender or food processor and blend until verysmooth. Transfer back to the soaking bowl. Puree the soup in a blender or foodprocessor, or use an immersion blender. Return soup to the pan and stir in cashewcream. Heat over low heat until steaming. Ladle soup into 6 bowls and garnish eachwith 1/2 tsp. of the remaining zest and a sprig of thyme, if using.
Source: Hannaford fresh Magazine, March - April 2011