Sweet Pea & Matcha Soup

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  • 1 Tablespoon olive oil 
  • 3 large shallots, minced 
  • 4 cups gluten free vegetable broth 
  • 4 cups (20 ounces) frozen green peas, thawed
  • 1 Tablespoon San-J Tamari Soy Sauce
  • 1 ¼ teaspoons matcha – divided 
  • 1 ripe avocado, cut in half and pitted 
  • Juice of 1 lime (about 2 tablespoons) 
  • ½ cup fresh mint leaves, plus more for garnish if desired  
  • ¼ cup heavy cream 
  • ½ cup pomegranate seeds 


Servings: 8

In a Dutch oven or stock pot, heat the olive oil over medium heat. Add the shallots and cook until soft but not browned, about 2 minutes. Add the vegetable broth, peas, San-J Tamari Soy Sauce, and 1 teaspoon matcha. Raise heat and bring to a boil. Cook for 2 – 3 minutes or until the peas are heated through. 

Pour the mixture into a blender or food processor, scoop in the flesh of the avocado, add the lime juice and ½ cup mint leaves. Process until smooth. (You may need to process the soup in batches.) Can be made up to a day ahead at this point and stored covered in the refrigerator.  

Before serving, lightly whip the cream with ¼ teaspoon matcha. 

Soup can be served hot or cold. If serving hot, reheat gently over medium heat.  Ladle soup into soup bowls, drizzle with the match cream and top with 1 tablespoon of pomegranate seeds and sprigs of mint if desired. 

This Gluten Free recipe incorporates San-J product(s) that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

Product Used

Tamari Gluten Free Soy Sauce

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