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Serrano Pepper and Sweet Pea Creamy Soup (2 of 7)

Serrano Pepper and Sweet Pea Creamy Vegan Soup

  • Author: Mila Furman


A 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!


  • 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 1015 leaves)
  • 1 cup ofMagic Onion Sauce
  • olive oil
  • salt and pepper to taste


  1. Add olive oil to a medium 5 quart pot or any other medium sized pot and heat up to medium heat.
  2. 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.
  3. Add peas and toss them with the rest of the veggies. Allow to cook for 5 minutes.
  4. Add broth and bring to a boil. Once boiled, reduce heat and allow to simmer for 20-25 minutes.
  5. Remove from heat and gently pour the peas and veggies into a food processor or blender.
  6. Pour half of the liquid into the food processor or blender and start processing. Continue adding the remaining liquid until reached desired consistency.
  7. Add lime juice, mint leaves and salt and pepper.
  8. Puree, add Magic onion sauce on top of serving bowls.
  9. Serve immediately.


Feel free to add in more Serrano peppers as you like! Hubs is not too keen on a ton of heat so I keep it to just 1. But if you are a fan of the spicy stuff feel free to add it on!

  • Category: Soup
  • Cuisine: Latin Fusion