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    Home » Appetizers

    Vegan Pea Soup

    Published: Feb 28, 2019 Updated: Jul 31, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Pea Soup

    This creamy vegan pea soup is vibrant, colorful, high in protein and fiber and makes a wonderful appetizer. Ready in less than 30 minutes!

    Vegan pea soup topped with a swirl of coconut cream and a sprinkle of black pepper in a white bowl.

    This vegan pea soup is made with frozen peas, and this makes it one of the easiest and quickest soups to make. 

    It can be ready in around 25 minutes, including all your ingredients prep and blending it too. 

    It’s creamy and high in protein and such a pretty shade of green. 

    Love the green color of this soup? Then you’ll also love our vegan zucchini soup and our vegan broccoli soup. 

    Vegan pea soup topped with a swirl of coconut cream and a sprinkle of black pepper in a white bowl.

    How To Make Vegan Pea Soup

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add olive oil to a pot along with chopped onion, garlic, thyme and oregano and sauté until the onions are softened.
    Olive oil, chopped onions, garlic and spices added to pot and sautéed.
    • Add frozen peas and toss them up with the onions and spices.
    Frozen peas added to pot and tossed with the onions and spices.
    • Add vegetable stock and coconut cream and mix them in.
    Vegetable stock and coconut cream added to pot and mixed in.
    • Bring to the boil then turn down the heat and let it cook until the peas are firm but tender.
    • Blend the soup ideally using an immersion (handheld) blender or by transferring the soup in stages to the blender jug, blending it and when it’s all blended then return it to the pot.
    Cooked pea soup in a pot and then blended with an immersion blender.
    • Add sea salt and ground black pepper to taste.
    Pot of vegan pea soup with a soup ladle.

    Serving Suggestions

    Serve your vegan pea soup with a swirl of coconut cream on top and a sprinkle of ground black pepper. 

    It’s also perfect to serve with ciabatta on the side or any bread for dipping. If you’re in the mood to bake up a fresh loaf then our vegan focaccia, vegan soda bread or vegan beer bread would all be great.

    Vegan pea soup in a white bowl with a spoon.

    Storing and Freezing

    Leftovers keep very well in the fridge and can be reheated the next day and will also keep in the fridge 3-4 days.

    It also freezes well for up to 3 months. 

    Slice of bread dipping into a bowl of vegan pea soup.

    More Vegan Soup Recipes

    1. Vegan Potato Soup
    2. Vegan Potato Leek Soup
    3. Vegan Pumpkin Soup
    4. Vegan Lentil Soup
    5. Vegan Butternut Squash Soup
    6. Vegan Cauliflower Soup

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan pea soup in a white bowl.

    Vegan Pea Soup

    This creamy vegan pea soup is vibrant, colorful, high in protein and fiber and makes a wonderful appetizer. Ready in less than 30 minutes!
    5 from 8 votes
    Print Pin Rate
    Course: Appetizer, Soup
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 6
    Calories: 370kcal
    Author: Alison Andrews

    Ingredients

    • 1 Tablespoon Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 1 teaspoon Crushed Garlic
    • 1 teaspoon Dried Thyme
    • 1 teaspoon Oregano
    • 6 cups Frozen Peas (804g)
    • 2 cups Vegetable Stock (480ml)
    • 14 ounces Canned Coconut Cream (400ml) Unsweetened
    • Sea Salt and Black Pepper to taste
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    Instructions

    • Add olive oil to a pot along with chopped onion, garlic, thyme and oregano and sauté until the onions are softened.
    • Add frozen peas and toss up with the onions and spices.
    • Add vegetable stock and coconut cream and bring to the boil. Turn down the heat and leave it to cook until the peas are firm but tender.
    • Blend up the soup ideally using an immersion (handheld) blender or by transferring the soup in stages to the blender jug and blending it, and then when it's all blended return it to the pot.
    • Add sea salt and ground black pepper to taste.
    • Serve with a swirl of coconut cream and a sprinkle of ground black pepper (optional).

    Notes

    1. Coconut cream – you can also use canned, full fat, unsweetened coconut milk.
    2. Storing: Leftovers keep very well in the fridge and can be reheated the next day and will also keep in the fridge 3-4 days.
    3. Freezing: You can freeze this soup for up to 3 months. Thaw overnight in the fridge. 

    Nutrition

    Serving: 1Serve | Calories: 370kcal | Carbohydrates: 28g | Protein: 11g | Fat: 26g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 324mg | Potassium: 603mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1289IU | Vitamin C: 61mg | Calcium: 57mg | Iron: 4mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Caj says

      August 12, 2021 at 1:37 pm

      Delicious, better than the sum of its parts.5 stars

      Reply
      • Alison Andrews says

        August 13, 2021 at 11:10 am

        Thanks so much! 🙂

        Reply
    2. Franzi Boe says

      January 04, 2021 at 6:15 pm

      quick, easy and delicious soup, we loved it 🙂5 stars

      Reply
    3. Johnny says

      April 01, 2020 at 7:00 am

      Today I tried this with buckwheat milk instead of coconut cream, just to save some fats. And it still tastes great, that’s how good this recipe is!5 stars

      Reply
      • Alison Andrews says

        April 02, 2020 at 12:06 pm

        Yay! So glad to hear that. Thanks Johnny!

        Reply
    4. Tyler says

      April 17, 2019 at 9:34 am

      Not a big soup fan but this is amazing. Will definitely make it again!!!5 stars

      Reply
    5. joe says

      March 17, 2019 at 1:10 pm

      Did this today and really liked it. The recipe is too much for me so I froze it in portions for the future. Tks. God bless5 stars

      Reply
      • Alison Andrews says

        March 18, 2019 at 10:03 am

        So glad you enjoyed it! Thanks for the awesome review Joe. 🙂

        Reply
    6. Daniela Rossi says

      March 04, 2019 at 9:12 am

      I do it the same way, except after the onion and garlic sauted I add a few leaves of lettuce, they add sweetness and are easier to digest. I also add chili pepper as I like my soup spicy.
      Thanks for the recipe.
      Daniela

      Reply
    7. OUIDA Davis says

      February 28, 2019 at 9:52 pm

      This is a great recipe. I add carrots to mine.

      Reply
      • Alison Andrews says

        March 02, 2019 at 1:16 pm

        Sounds great! Thanks for sharing! 🙂

        Reply
    8. Anna says

      February 28, 2019 at 6:16 pm

      I’ve tried this with split peas too. It takes a bit longer to cook but is just as tasty. A great starter. Rich and creamy!5 stars

      Reply

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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