Sweet Pea and Agave Nectar Soup

Sweet pea, leeks, and green leafs come together with a colorful assortment of juicy vegetables in this lavish green pea soup. Once you prepare the veggies and milk (almond or coconut by choice) mix, this Sweet Pea and Agave Nectar Soup can be made in a blink of an eye with the available ingredients ready. This soup is dominated by the tenderness of the peas and potatoes followed through the lingering aroma of garlic and leek sautéed in basil infused oil. Garnish it slowly, enjoying the variety of veggies that clamber for your attention in every spoonful of this delicious soup.

Sweet Peas and Agave Nectar Soup Ingredients

  • 3 cups sweet peas (fresh work better than frozen)
  • 1 small sweet potato chopped (about 1/2 cup)
  • 2 tbsp basil oil
  • 1/2 small garlic chopped
  • 1 oz leek
  • 6-8 leafs of choice (spinach, kale, watercress)
  • 1 cup coconut or almond milk
  • 1 tsp agave nectar
  • 2 cups veggie stock or water
  • salt and pepper to taste
  • ¼ cup crushed pepper flakes (for garnish)


  1. In a large saucepan add the basil oil, garlic, and leeks, cook over medium-low heat for a couple of minutes, until softened.
  2. Add chopped potatoes and saute another minute
  3. Next add in the sweet peas and the leafs of choice – saute a minute more
  4. Pour in the stock and simmer for 5 minutes until you get tender sweet peas
  5. Prepare warm milk and agave nectar mix – then add it
  6. Check seasoning and consistency – If too thick add more water, alternatively simmer for a little longer.
  7. Pour the soup and garnish with pepper flakes
  8. To fully experience the soup, combine it with some gluten free – Spicy Cilantro Crakers

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