Creamy Spring Pea & Potato Soup

Welcome spring with this vibrant, creamy pea and potato soup—a perfect blend of fresh peas, tender potatoes, and aromatic herbs. This silky, nutrient-packed soup is light yet comforting, making it an ideal transition from cozy winter meals to bright spring flavors. Garnish with crisp broccolini, toasted almonds, and a drizzle of olive oil for an elegant, nourishing dish.

2 Tbs Lassens Organic Olive Oil
1 small organic onion, diced
2 cloves organic garlic, minced
3 medium organic Yukon gold potatoes, peeled & diced
4 cups vegetable broth
2 cups fresh or frozen organic peas
½ tsp salt (adjust to taste)
¼ tsp black pepper
½ tsp dried thyme or 1 tsp fresh thyme
½ cup Lassens Organic Coconut Milk
Juice of ½ lemon
Optional toppings: sautéed broccolini, toasted almonds, red pepper flakes, olive oil

Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 3 minutes. Add garlic and cook for another minute. Add diced potatoes, vegetable broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are fork-tender. Stir in the peas and cook for 2-3 more minutes until bright green. Blend the soup using an immersion blender (or carefully in a regular blender) until smooth. Stir in coconut milk or cream and lemon juice. Adjust seasoning if needed. Serve warm, garnished with sautéed broccolini, toasted almonds, and a drizzle of olive oil. Enjoy this fresh and creamy spring soup—simple, nourishing, and packed with flavor!