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.

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