Instructions:
- If using fresh peas, blanch them in boiling water for 2-3 minutes, then transfer them to an ice bath to stop the cooking process. If using frozen peas, skip this step.
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent and slightly browned.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced carrots and celery to the pot. Sauté the vegetables for 5-6 minutes, allowing them to soften slightly.
- Pour in the vegetable broth and add the blanched or frozen peas to the pot.
- Add the bay leaf, dried thyme, ground cumin, salt, and black pepper to the pot. Stir well to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20-25 minutes to allow the flavors to meld together.
- Once the vegetables are tender and the flavors have developed, remove the bay leaf from the soup.
- Use an immersion blender or transfer a portion of the soup to a blender to puree until smooth. This step is optional; you can leave some peas and vegetables whole for texture if preferred.
- Adjust the seasoning with salt and black pepper to suit your taste preferences.
- Ladle the vegan pea soup into serving bowls and garnish with freshly chopped parsley or chives.
Nutrition Facts per Serving (approximate values):
- Calories: 154
- Total Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 566mg
- Total Carbohydrate: 24g
- Dietary Fiber: 8g
- Sugars: 8g
- Protein: 7g
