Green Pea & Orzo Soup


Recipe: Serves 4


1 large white onion
Olive oil
Salt and pepper
2 cups of baby peas (frozen is fine) + additional for topping
1 cup of vegetable stock
1 cup of Almond/Coconut Barista Mylk
1 cup orzo
1 tbsp butter or 1 tbsp olive oil




  1. Heat your pot until it’s nice and hot and then add a ¼ cup of olive oil and your finely diced onion.

  2. Season with salt and pepper and stir over medium heat until caramelised

  3. Add your baby peas, vegetable stock and prepared Almond/Coconut Barista Mylk

  4. Cover and bring to a boil, simmer for 15 minutes, then remove from the heat

  5. While the soup is simmering, prepare the orzo according to the packet

  6. Once the orzo is cooked add a tbsp of butter (or olive oil for dairy free/vegan option) and mix through with salt and pepper. Set aside

  7. Once the soup is done, you need to puree it. I recommend using a soup immersion blender. If you use a food processor, allow the soup to cool before blending

  8. Serve with orzo, additional peas and a double swirl of olive oil and Almond/Coconut Barista Mylk

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