This recipe is for a quick and easy green pea soup-- no need to buy that dry paste that never really hydrates in your cup when you can have a lovely thermos of home-made soup that you can easily make in the hour before you leave for work (or before you go to bed).  This soup is vegan and gluten-free.


  • 2 medium onions, chopped
  • 4 cloves garlic, chopped
  • 1/2 teaspoon dry dillweed
  • filtered water
  • 3 C. Frozen Peas
  • Fresh Thyme
  • Miso
  • Salt and Pepper
  • 10 freshly cracked Hazelnuts (optional OR 1/2 C. nut milk)


  1. This soup is highly digestible because it doesn't contain any visible fats or oils.  We are adherents to Dr. John McDougall's The Starch Solution: Eat the Foods You Love, Regain Your Health, and Lose the Weight for Good!
  2. Saute the onions, garlic, and dillweed in about an inch of water, boiling for about 4 minutes or so. 
  3. Add in the peas and fresh Thyme (1 leaf of the broadleaf thyme/cuban oregano or perhaps 2 T. of chopped regular fresh thyme), bring to a boil and simmer for about 25 minutes.
  4. Add Miso, Salt and Pepper (to taste) to the carafe of your blender.
  5. If using hazelnuts or nut milk, whirl up in the blender with about a Cup of the soup fluid
  6. Add in about 1/2 to 3/4 of the soup to the carafe as well.  Carefully blend until smooth.
  7. Add back into the soup pot and stir together.  My husband really likes this soup a lot!