Creamy Pea Soup with Crispy Prosciutto Crunch

This quick, creamy dairy-free pea soup tastes like spring in a bowl but can be made any time of year. It’s Whole30-friendly and combines fresh or frozen peas with soaked cashews for a velvety texture, plus fresh mint and lemon for brightness.

Table of Contents

• My fresh take on split pea soup
• Are peas paleo?
• Vegan option
• Tips for a silky, bright green soup
• Ingredients
• How to make pea soup
• How to store pea soup
• Printer-friendly recipe card

My fresh take on split pea soup

Classic split pea soup is hearty and slow-cooked, often simmered for hours with ham bones. This version is light, bright, and fast—ready with pantry staples and frozen peas in under an hour. If you miss the smoky pork flavor, top each bowl with a crispy prosciutto chip for crunch and depth.

Are peas paleo?

Some strict paleo plans classify peas as legumes and exclude them. I recommend doing what works for you. Peas are nutritious and delicious—if they’re one of the few “non-paleo” items in your diet, you’re still doing great. For those curious, some programs like Whole30 have revisited the science around peas and allowed them back into their guidance.

Vegan option

Yes. Swap vegetable broth for chicken broth and use plantain chips or another crunchy vegan topping instead of prosciutto. The soaked cashews provide the creamy mouthfeel so the soup still feels indulgent without dairy.

Tips for a silky, bright green soup

• Don’t over-simmer: Cook the peas just until tender so their color stays bright. Overcooking makes the soup dull in color.
• Add spinach at the end: Stir in baby spinach off heat as soon as it wilts to preserve vibrant green color.
• Use a high-speed blender: For the smoothest texture, blend in a Vitamix or another powerful blender. An immersion blender works in a pinch but won’t be as silky.

Ingredients

• 16 ounces fresh or frozen green peas. Fresh is ideal but frozen works perfectly.
• 1 cup raw cashews, soaked. Soaked cashews make the soup creamy without dairy. For nut-free, omit or add a splash of coconut milk.
• 1 cup chopped shallots (or substitute chopped onion or leeks).
• 3 garlic cloves, chopped.
• 2 cups packed baby spinach. Adds nutrients and enhances color.
• 1 tablespoon extra virgin olive oil, plus more for drizzling.
• 4 cups chicken or vegetable broth. Use vegetable broth to keep it vegan.
• Freshly cracked black pepper and kosher salt.
• 2 tablespoons chopped fresh mint. Or substitute thyme or chervil.
• 2 tablespoons fresh lemon juice. Brightens the soup.
• Crispy prosciutto (optional). Use plantain chips for a vegan alternative.

How to make pea soup

Bring 2 cups of water to a boil. Place the cashews in a heatproof bowl and pour the boiling water over them. Soak for at least 30 minutes or until tender, then drain and set aside. (Soaking is the longest step—start it first.)

Heat a large Dutch oven or heavy-bottomed pot over medium. Add the olive oil and shallots with a pinch of salt and sauté for 2–3 minutes until slightly softened. Add the garlic and cook about 30 seconds until fragrant.

Add the peas (no need to thaw if frozen) and pour in the broth. Bring to a boil, then reduce heat and simmer for about one minute—just until the peas are bright green and tender. Stir in the baby spinach and turn off the heat.

Season the soup with salt and pepper. Working in batches, pour half the soup into a high-speed blender along with all the mint and half the drained cashews. Only fill the blender halfway and vent the lid (cover with a towel) to prevent pressure build-up. Start blending slowly and increase speed until smooth. Repeat with the remaining soup and cashews.

Return all puréed soup to the pot, stir in the lemon juice, then taste and adjust salt, pepper, or lemon as needed. Ladle into bowls, drizzle with olive oil, and top with a crispy prosciutto chip or plantain chips if desired. Serve hot or chilled.

How to store pea soup

Refrigerate in an airtight container for up to four days, or freeze for up to four months. If the soup separates after reheating, blend briefly with an immersion blender to recombine. This soup is delicious hot or cold, so you can enjoy it chilled if you’re short on time.