Skinny Sugar Snap Pea Soup

A creamy (but cream-free!) and delicate pea soup made with miso paste and vegetable broth. Less than 5 minutes of prepping! Healthy, vegan and gluten-free.


  • 1 small onion (finely chopped)
  • 1 tablespoon vegetable or canola oil
  • 1/2 pound sugar snap peas (trimmed and roughly chopped)
  • 4 cups low sodium vegetable broth
  • 3 tablespoons white miso paste
  • 1 stalk scallion (finely chopped)
  • salt and pepper to taste


  1. In a medium size pot over medium heat, add oil and onions. Cook for 5 minutes stirring often to prevent onions from burning.
  2. Add sugar snap peas and one cup of vegetable broth. Cover and cook for 10 minutes.
  3. Add remaining vegetable broth and miso paste and bring to a boil. Stir well, lower to a bubbling simmer, cover and cook for 15 minutes. Stir every 5 minutes to help miso paste dissolve.
  4. Tun the heat off and use an immersion blender or regular blender to puree the soup until it is smooth. Add half a cup of water if you find the soup too salty (or too thick).
  5. Season with salt and pepper and top with scallions. Serve hot.


Keywords: recipe, appetizer, vegan, vegetarian

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