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 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.
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.
- Add frozen peas and toss them up with the onions and spices.
- Add vegetable stock and coconut cream and mix them 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.
- Add sea salt and ground black pepper to taste.
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.
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.
More Vegan Soup Recipes
- Vegan Potato Soup
- Vegan Potato Leek Soup
- Vegan Pumpkin Soup
- Vegan Lentil Soup
- Vegan Butternut Squash Soup
- Vegan Cauliflower Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Pea Soup
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
- Coconut cream – you can also use canned, full fat, unsweetened coconut milk.
- 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.
- Freezing: You can freeze this soup for up to 3 months. Thaw overnight in the fridge.
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!