Pea soup with allspice, basil oil and pistachios

Recipe by Damaris Beems
0.0 from 0 votes
Cuisine: Middle East, Arabic




Cooking time


Total time



Green peas are perhaps my least favorite vegetable. If I wanted to call it that. Anyway, I had a big bag in the freezer. Don’t ask what he was doing there, but he lay there. And I didn’t want to throw it away. And then I came up with this soup. Bull’s eye, peas have risen in my estimation. It turned out to be a delicious soup.


  • 500 gram frozen peas

  • 2 Onions

  • 5 cloves garlic

  • 2 table spoon allspice

  • 250 gram snow peas and sugar snap peas (together)

  • 1 bouquet fresh basil

  • paar sprigs flat-leaf parsley for garnish

  • 2 vegetable broth

  • olive oil

  • 50 gram pistachios

Cooking time

  • Saute the onion in the olive oil in a large pan. Add the chopped garlic and stir briefly. Let it cook for a while until it is no longer raw. Put in the peas and sugar snaps and pods, but keep a few sugar snaps/pods for later. Add 1 liter of water and bring to a boil.
  • Add the allspice and let the soup cook for 10 minutes. Then puree it with a stick blender. Check for yourself whether you should add a little extra water/stock if it is too thick. It should be velvety soft. Not too thick, but certainly not too thin. Bring it to taste with salt and pepper.
  • Boil the reserved pods/sugar snaps until al dente. Then cut them into nice diagonal strips.
    Fry the pistachios briefly in a dry frying pan so that they release their fragrance.
    Mix the basil and 50 ml olive oil in the food processor.
    Finely chop the parsley leaves.
  • To serve, pour the soup into a bowl. Put in some sugar snaps and pods. Spoon a little basil oil in the middle. And sprinkle some pistachios and parsley around it.

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