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 give the soup a beautiful vibrant pea green color and delicious, sweet flavor. 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!

Vegan Pea Soup is really quick and easy to make. Here's how it's done:

1. Sauté onions and garlic in a large pot.
2. Add a bag of still-frozen peas and some veggie broth and simmer until the peas have defrosted.
3. 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.
4. Pour back into the pan, thin with some more broth or plant milk for extra creaminess, season, and allow to warm through before serving.

Success 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.

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 work really well with the sweet pea flavour.

Store leftover vegan green pea soup in a sealed container in the fridge for up to 5 days or the freezer for up to 3 months. Reheat leftovers gently in a pan on the stovetop or in a microwave.

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