Easy Vegan Pea Soup made with a bag of frozen peas in less than 20 minutes! Just 5 ingredients, plus some optional fresh mint if you have it. This simple soup is vibrant, healthy, and delicious!
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"This was so easy and delicious! What's not to love? Full of protein, great nutrition, low fat and calories. I had to have a second bowl. So tasty. Thank you Mel, for yet again a fabulous recipe!" - Debra ⭐️⭐️⭐️⭐️⭐️ More reviews →
Vegan soup recipes don't get any easier than this Vegan Pea Soup. It's simple, fast, and high in protein and fibre, and you probably already have everything you need to make it.
Like my Vegan Tomato Soup, it's such a great recipe for super quick midweek dinners or lunches. Add a tumble of crispy vegan croutons and some fresh bread on the side, and you've got yourself a budget-friendly, tasty and filling meal the whole family will love.
Ingredient notes
Here's what you need to make Vegan Pea Soup:
Frozen peas make this soup accessible at any time of year. I think most people keep a bag in the freezer. I like to use them as a quick veggie side but also for making recipes like this one and Risi e Bisi. You don't even need to defrost them before cooking with them.
Peas are sweet, delicious, and nutritious, and they give the soup a beautiful vibrant pea green colour and delicious, sweet flavour. If you are lucky enough to have enough fresh peas feel free to use those instead, just reduce the cooking time slightly to compensate.
An optional but highly recommended addition is a handful of fresh mint. Peas and mint are amazing together!
How To Make Vegan Pea Soup
Vegan Pea Soup is really quick and easy to make. Here's how it's done:
- Sauté onions and garlic in a large pot.
- Add a bag of still-frozen peas and some veggie broth and simmer until the peas have defrosted.
- Blend with or without the optional mint. By adding it at the end it stays fresh and vibrant and we don't lose any of its amazing flavour.
- Pour back into the pan, thin with some more broth or plant milk for extra creaminess, season, and allow to warm through before serving.
Important Tip!
Don't cook this soup for too long. If you let it simmer longer than needed you lose the lovely vibrant green pea colour.
Serving Suggestions
I feel like croutons or quinoa crispies, and hot, buttered crusty bread for dunking is a partnership that goes without saying where soup is concerned. My easy whole wheat bread or my no-knead focaccia are both so good with it but if you want fast yeast-less bread options, then look no further than my no yeast white bread and yeast-free spelt bread.
A dollop of vegan ricotta, vegan yogurt, some cubed vegan ham, or some salty vegan feta cheese crumbles also works really well with the sweet pea flavour.
Recipe FAQs
Split peas are very different from frozen green peas, and I don't recommend using them in this recipe.
Recipe
Vegan Pea Soup
Author:WATCH HOW TO MAKE IT
Ingredients
- 2 teaspoons oil of choice , or water to make oil free
- 1 medium onion , chopped finely
- 3 cloves garlic , chopped finely
- 7 cups (32 oz/ 900 grams) frozen green peas
- 2 cups (480 ml) vegetable stock
- creamy non-dairy milk or more broth , to thin
- 1½ teaspoon sea salt , or to taste
- ½ teaspoon black pepper , or to taste
Optional
- 1 big handful fresh mint leaves
INSTRUCTIONS
- Warm the oil in a soup pan over a medium heat.
- Add the chopped onion and sauté for about 6 until transluscent, then add the garlic and cook for a further minute.
- Pour in the still frozen peas and the vegetable broth and bring to a simmer. Allow to cook until the peas have defrosted then turn off the heat.
- Transfer to a blender, add the optional mint then blend until completely smooth, before returning to the pan. Or use an immersion blender right in the pan, although I don't recommend this if you added the optional mint. A blender will do a better job in that case.
- Add some creamy non-dairy milk or more stock to thin to the consistency you like your soup, then add plenty of salt and pepper.
- Place over medium heat and allow to heat through before serving.
NOTES
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Stephen Walsh says
Clear instructions, easy to make, very tasty and nutritious. I added a splash of prosecco after serving - a tradition I picked up from a Swedish friend.
Melanie McDonald says
So pleased you enjoyed it, Stephen. I’m totally trying that prosecco trick!
Rose says
I've been making this soup without the mint for a while because I was unsure about it. I absolutely love it that way. O finally decided to see if the mint was better and it's not my favorite. Hubbie really doesn't like it :( ... so if you're unsure about the mint, try it in a small batch first. Sounds like a lot of people love it so it's probably personal preference
CeeCee says
This is in regular rotation here! Perfect for those ‘clear out the freezer’ days. It always tastes fresh and bright - just lovely!
Debra Murphy says
This was so easy and delicious! What's not to love? Full of protein, great nutrition, low fat and calories. I had to have a second bowl. So tasty. Thank you Mel, for yet again a fabulous recipe!
Melanie McDonald says
So pleased you're enjoying it, Debra!
CeeCee says
This is a recipe that’s in regular rotation here. A big handful of mint from the garden, a bag of frozen peas and some veggie stock - what could be easier? This is bright, fresh and low in calories. Yum! Thank you, Mel - another great recipe
Rema says
GREAT recipe. Like the time saving factor. We like tyme in our pea soup. Took some fresh tyme from a couple of sprigs & chopped them up. Very tasty. Cheers.
Chris says
What a different taste compared to using regular dried split peas. This was one of the easiest meals I have ever prepared. Fresh and good for you! I added some miso paste to give it a bit more flavor. Hubby and I ate the whole pot!
Thanks!
Chris
Melanie McDonald says
Love that you enjoyed it so much Chris!
John says
This was great!!