A vegan soup full of flavor, spicy and body. Loaded with good for you green pea protein and deep earthy flavors from my Magic Onion sauce. Plus it all comes together in a blender in no time!
Earlier this year, my cousin Tanya and her hubs Kenny (who has now let his fame go to his head from my notorious chicken post where I praised his talents endlessly.) We went to one of their favorite places, Libertad with their two kids and my . Which just happens to be minutes from their house and one of the top Latin fusion restaurants in Chicago.
The food and cocktails at Libertad are always superb. The food is full of fresh and unique flavors from all over Latin America. The place is quite small but always packed with guests and the hustle and bustle of their staff. The kitchen is rather small and serves as a centerpiece to the small restaurant.
The patio, is super small and backs up to an alley, but that’s neither here nor there. It’s quaint and surrounded with heat lamps, which coming from a person who is permanently cold (that would be me) is ideal!
The chef’s are exactly what you want to see…of Latin American origin, moving quickly from one station to the next, filling pots and pans with water, chilies, garlic and other spices. The scents that float out of the kitchen force you to want to order up the entire menu at once. The menu may I add, is small and changed frequently dependent on the Chef’s ideas and foods in season.
Like these scallops that were served over black rice with a yuzu habanero sauce and were absolutely the BOMB!
The restaurant always serves an Amuse Bouche, a taste of something to amuse your taste buds and get you in the mood to eat 🙂 It’s foreplay for your tummy basically.
This time they served the most amazing soup. It was packed with tons of flavor and had a really pleasant heat to it. It was a creamy sweet pea soup with chilies and creme fraiche. And it was perfection. I wanted more.
About a month later I started my vegan journey and for some reason was reminded of this soup. I vowed to make it and the challenge was making it vegan.
The key was getting a component to cut through the heat a bit like the creme fraiche did.
Enter my Magic Onion Sauce.
I talked about the magic of this sauce last week and how versatile it is. The first recipe I created it for was for this lovely soup. And it did exactly what I wanted to it. It made it creamy, rich and ridiculously delicious.
And did you know? This soup was just cooked and then pureed through in the Vitamix! Talk about easy!!! Warm,comforting and healthy…that’s what this soup is all about!
- 1 pound of sweet peas (frozen is just fine)
- 1 serrano pepper, roughly chopped
- 3 cloves of garlic, roughly chopped
- 1 shallot, roughly chopped
- juice of one lime
- 8 cups of vegetable broth
- 3 tbsp of mint, about 10-15 leaves
- 1 cup ofMagic Onion Sauce
- olive oil
- salt and pepper to taste
- Add olive oil to a medium 5 quart pot or any other medium sized pot and heat up to medium heat.
- Add shallots, Serrano pepper and garlic to the pot. Season with salt and pepper. Allow to sweat (no color, just let them cook up until soft and fragrant) for about 5-7 minutes.
- Add peas and toss them with the rest of the veggies. Allow to cook for 5 minutes.
- Add broth and bring to a boil. Once boiled, reduce heat and allow to simmer for 20-25 minutes.
- Remove from heat and gently pour the peas and veggies into a food processor or blender.
- Pour half of the liquid into the food processor or blender and start processing. Continue adding the remaining liquid until reached desired consistency.
- Add lime juice, mint leaves and salt and pepper.
- Puree, add Magic onion sauce on top of serving bowls.
- Serve immediately.