Ingredients:

• 1  16-ounce bag frozen peas

• 1 bunch fresh dill

• 1/4 cup hemp seeds

• 2 1/2 cups low-sodium vegetable broth

• 1/4 cup nutritional yeast

• 4 Medjool dates, pitted

• 1 tablespoon tahini

• 1 tablespoon dried onion flakes

• 1/4 teaspoon dried garlic

• Fresh lemon juice

Directions:

1. Defrost the bag of frozen peas in the refrigerator overnight*.

2. Use a sharp knife to chop the fresh dill roughly. You can leave some of the stems, but you mainly just want about the top 1/3 of the herb.

3. Combine the peas, chopped dill, hemp seeds, vegetable broth, nutritional yeast, dates, tahini, dried onion flakes, and dried garlic in a high-speed blender. Process on high until you reach the desired consistency.

4. Transfer mixture to a medium saucepan and bring to a simmer (alternatively, you can let it run for 5-7 minutes in the high-speed blender until it gets hot). Serve hot, with a squeeze of lemon juice for extra flavor.

5. * If you do not have time to defrost the peas, then you can use them frozen. You will likely need to add an extra cup of liquid and then heat the soup for at least five minutes longer on the stove-top to bring it to a simmer.

6. Enjoy!