Smoky Pea Soup With White Wine, Lemon Zest & Nutmeg

A light, beautiful, velvety, warming soup, suitable for lunch or dinner, as a starter or as a main. Incredibly easy to put together, yet quite splendid with its vibrant colours and subtle aromas. If you serve this soup as a main, pair it with some rustic crusty bread.

Smoky Pea Soup With White Wine, Lemon Zest & Nutmeg


800g fresh or frozen organic peas

1 onion, roughly chopped

2 tbsp vegetable stock powder

2 garlic cloves, roughly chopped

1 cup dry white wine

About a litre of water

The juice and zest of half a lemon

1 tsp freshly ground nutmeg

4 slices smoked vegan cheese (alternatively use plain vegan cheese and add a tsp of smoked paprika)

A few rose petals to serve (optional)

🍵 In a deep pan, add the chopped onion, the veggie powder and a little water. Sauté over medium heat for a few minutes. Add the garlic and sauté for a further minute.

🍵 Pour in the wine and allow it to reduce to half. Throw in the peas and enough water to cover them and stir. Simmer for 5-10 minutes.

🍵 Transfer to a high speed blender, add the rest of the ingredients apart from the rose petals and process until very smooth and creamy.

🍵 Return to the pan, check the seasoning and serve. Ladle into soup bowls and, if using, sprinkle some dried rose petals on top.


Green peas have an impressive nutritional profile. Although considered a vegetable, they are in fact a legume. Green peas are very low in calories (62 cal per 1/2 a cup). They are naturally low in fat, and rich in fibre and protein. They also contain just about every vitamin you need, particularly vitamin A and vitamin K, but also vitamin C, thiamine, folate, manganese, iron and phosphorus. This is a lovely way to consume this wondrous plant and to benefit from all that it offers.

This is how my children enjoyed this soup as part of their Buddha style dinner