This creamy vegan pea soup is vibrant, colorful, high in protein and fiber and makes a wonderful appetizer. Ready in less than 30 minutes!
This vegan pea soup is 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 wonderfully creamy and high in protein and it’s such a pretty shade of bright green.
This vegan pea soup is not to be confused with vegan split pea soup, we have a recipe for that too, but that is very different.
This recipe uses frozen peas for an ultra quick but super delicious and nutritious meal.
When I was thinking about how to make this soup I was wondering if it would end up too thin, since I didn’t have any plans to use anything to thicken it up like potatoes or anything like that.
But really, I had nothing to worry about, the end result is thick enough and certainly creamy enough.
How To Make Vegan Pea Soup
Add chopped onions and garlic to a pot with some olive oil, dried thyme and oregano and sauté until softened.
Then add in frozen peas, vegetable stock and coconut cream. Bring to the boil and cook until the peas are firm but tender.
Blend with an immersion blender directly in the pot. If you don’t have an immersion blender then transfer to a blender jug in stages and blend it up and then return it to the pot.
Add sea salt and black pepper to taste.
How To Serve It
Serve the soup with a swirl of coconut cream on the top and a sprinkle of ground black pepper.
It’s also perfect to serve this with some ciabatta on the side but really any bread for dipping will do great. This is a perfect soup for dipping so some bread on the side is a great idea.
Storing and Freezing
Leftovers keep very well in the fridge and can be reheated the next day and will also keep in the fridge up to 4 days. This also freezes well for up to 3 months.
More Vegan Soup Recipes!
Our vegan potato soup and our vegan potato leek soup are both the ultimate comfort food soups! And our vegan pumpkin soup is so quick and tasty you will be hooked!
Our vegan lentil soup is super high in protein and so creamy you can hardly believe that there is no cream in it whatsoever, and our vegan butternut squash soup is made with roasted butternut and is creamy perfection.
And let’s not forget our vegan cauliflower soup, super creamy and satisfying, and our vegan minestrone soup which is really a whole meal in one pot!
Love the green color of this soup? Then you’ll also love our vegan zucchini soup and our vegan broccoli soup.
Vegan Pea Soup
Ingredients
- 1 Tbsp Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 tsp Crushed Garlic
- 1 tsp Dried Thyme
- 1 tsp 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
Instructions
- Add the olive oil to a pot along with the chopped onion, garlic, thyme and oregano and sauté until the onions are softened.
- Add in the frozen peas and toss up with the onions and spices.
- Add in the vegetable stock and coconut cream and bring to the boil. 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 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
- You can use canned, full fat, unsweetened coconut milk instead of coconut cream but your soup will be a little bit thinner.
Delicious, better than the sum of its parts.
Thanks so much! 🙂
quick, easy and delicious soup, we loved it 🙂
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!
Yay! So glad to hear that. Thanks Johnny!
Not a big soup fan but this is amazing. Will definitely make it again!!!
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 bless
So glad you enjoyed it! Thanks for the awesome review Joe. 🙂
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
This is a great recipe. I add carrots to mine.
Sounds great! Thanks for sharing! 🙂
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!