Fresh Pea Soup Shooters
Prep time
Cook time
Total time
This recipe was submitted by Becca Buckley, as an entry in the Go Dairy Free / So Delicious Dairy Free 3-Course Recipe Contest.
  1. Cut leeks in half lengthwise, slice into ¼-inch half-moons (whites and lower green parts only), and place into colander. Run under water, separating the layers to wash away all the trapped dirt.
  2. Heat the olive oil in a large saucepan, add the leeks and cook over medium-low heat for 5 to 10 minutes, until the leeks are tender. Add the stock, peas, and pinch of baking soda. Bring to boil, then reduce to simmer and cook 7-8 minutes, until peas are tender. Add spinach and stir until wilted (the spinach really brightens up the color). Off the heat, add the basil, salt, and pepper.
  3. Puree the soup in batches. If a super smooth texture is desired, strain soup through mesh strainer. Chill.
  4. Whisk in the So Delicious Coconut Milk, and top with a dollop of So Delicious Greek-Style Yogurt and freshly ground pink peppercorns.
Recipe by Go Dairy Free at