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Vegan pea soup in a white bowl.
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5 from 10 votes

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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Soup
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 370kcal

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

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