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!
Vegan soup recipes don't get any easier than this Vegan Pea Soup. It's simple, fast, high in protein and fibre, and you probably already have everything you need to make it.
Like my very popular 10-Minute Tomato Basil 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.
Here's what you will be needing 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 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.
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.
How to serve
I feel like croutons 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.
Storage, freezing & reheating tips
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 stove top or in a microwave.
Hungry For More?
Split peas are different to frozen green peas and I don't recommend using them in this recipe.
If you tried this recipe, let me know how you liked it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Vegan Pea SoupAuthor:
- 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
- 1 big handful fresh mint leaves
- 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.
- 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.
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.