Creamy Vegan Pea Soup
This creamy vegan pea soup is made from frozen peas, which makes it even faster and easier to whip up. It’s light yet filling, and perfect for any time of the year.
This vegan green pea soup recipe calls for green peas, which are packed with nutrients and give the soup that gorgeous green hue, as well as a handful of other ingredients you most likely already have at hand. However, it is not to be confused with vegan split pea soup, which is just as creamy and delicious, but made from an entirely different legume.
Ingredients You’ll Need to Make This Vegan Pea Soup
Olive oil – use high quality virgin olive oil to sauté the onion and garlic.
Garlic – roughly chopping the garlic works fine here, as the soup is blended later on for a smoothie consistency.
Onion – use either a brown or a white onion for a neutral flavour.
Green peas – use either frozen or fresh peas. I love this soup because I can make it any time of the year as long as I have a bag of peas in the freezer.
Vegetable stock – make sure to opt for low-salt vegetable stock if possible.
Potato – starchy and all-purpose potatoes, such as russet or Yukon Gold, are best in this recipe because they fall apart very easily and make the soup even creamier.
Lemon – freshly squeezed lemon juice pairs well with peas and makes this creamy soup even lighter.
Salt and pepper – to season the soup just the way you like it.
How to Make Creamy Vegan Pea Soup
Step One
Prepare the vegetable by peeling and chopping the onion, garlic and potato.
Step Two
In a large pot, heat a tablespoon of olive oil, then add onion and gently cook until translucent, stirring occasionally. Add the garlic and cook for another minute. Make sure the garlic doesn’t turn brown.
Step Three
Add the diced potatoes and peas, pour over the vegetable stock, and season with salt and pepper.
Step Four
Bring the soup to a boil, reduce heat and let it simmer for about 15 minutes, until the potatoes and peas are fork-tender. Then, remove from heat and add a tablespoon of lemon juice
Step Five
Carefully transfer the soup to a blender and blend until smooth. Pour the creamy soup back into the pot and heat it up once again. Alternatively, you can also use a stick blender.
Vegan Green Pea Soup Q&A
What Thickens This Soup?
The peas are starchy enough on their own to thicken this soup. To make it even creamier, the recipe calls for potatoes as well, which really take the consistency of the soup to the next level.
Can I Use Fresh Peas?
While the recipe calls for frozen peas (without any defrosting needed), you can easily opt for fresh peas as well if you have any at hand. They may need a bit less time to cook, so you might want to cook the potatoes first for about 5 minutes before you add fresh peas to the soup.
What Should I Serve It With?
This creamy green pea soup is perfect with a swirl of coconut cream on yogurt on the top and a sprinkle of ground pepper. Serve it with a slice of crusty bread or ciabatta for dipping on the side.
Storing and Freezing Vegan Pea Soup
This creamy soup is perfect for meal prepping. You can easily keep it in the fridge for up to 4 days or in the freezer for up to 3 months.
More Vegan Soup Recipes
Click here for a complete list of vegan soup recipes.
Creamy Vegan Pea Soup
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, chopped
- 1 onion, chopped
- 1 pound (450g) frozen green peas
- 1 ⅔ cup (400g) vegetable stock
- 1 large potato, diced into ½-inch cubes
- 1 tablespoon lemon juice
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Prepare the vegetable by peeling and chopping the onion, garlic and potato.
- In a large pot, heat a tablespoon of olive oil, then add onion and gently cook until translucent, stirring occasionally. Add the garlic and cook for another minute. Make sure the garlic doesn’t turn brown.
- Add the diced potatoes and peas, pour over the vegetable stock, and season with salt and pepper.
- Bring the soup to a boil, reduce heat and let it simmer for about 15 minutes, until the potatoes and peas are fork-tender. Then, remove from heat and add a tablespoon of lemon juice.
- Carefully transfer the soup to a blender and blend until smooth. Pour the creamy soup back into the pot and heat it up once again. Alternatively, you can also use a stick blender.
