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Chilled Pea Cucumber Cashew Soup with Mint

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This Chilled Pea Cucumber Cashew Soup with Mint is a creamy, refreshing vegan soup that combines the sweetness of peas, the freshness of cucumber, and the richness of cashews, with a bright minty finish. Perfect for a light, cooling summer meal.

Ingredients

1 cup raw unsalted cashews

Water (for soaking cashews)

1 tablespoon olive oil

2 shallots, finely diced

½ cucumber, peeled, seeded, and sliced (about 1¼ cups)

1 tablespoon chopped fresh mint

3 cups shelled fresh or frozen peas

2 cups water

1 cup vegetable stock

Juice of ¼ lemon (plus more for serving)

Salt and pepper to taste

½ cup toasted cashews

½ cup shelled fresh or frozen peas, thawed

Lemon wedges for serving

Instructions

  1. Place raw cashews in a jar with water and refrigerate for 8 hours or overnight. Strain the cashews after soaking.
  2. Heat olive oil in a pot. Add diced shallots and cook for 2 minutes. Add cucumber and cashews, cooking for another 5 minutes. Stir in peas and mint, cooking for 3 more minutes until peas soften.
  3. Pour in water and vegetable stock, bringing to a boil. Remove from heat and blend the soup using an immersion blender until smooth.
  4. Strain the soup through a fine mesh sieve, then chill it in the fridge for at least 30 minutes.
  5. Serve chilled, topping with toasted cashews, thawed peas, and a lemon wedge. Enjoy!

Notes

Add extra veggies like zucchini, carrots, or spinach for more flavor and texture.

For a spicier kick, add red pepper flakes or fresh chili to the soup.

If you don’t have cashews, try almonds or sunflower seeds for a different flavor.

Substitute mint with basil, dill, or cilantro for a different herb twist.

Nutrition

Find it online: https://chocolatecoveredamy.com/chilled-pea-cucumber-cashew-soup-with-mint/