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Warm up your taste buds with this delicious, quick Vegan Pea Soup recipe! This soup is a perfect balance of savory and sweet, made with wholesome ingredients such as onions, celery, potatoes, spinach, and frozen peas for convenience.
Prepare this soup with staple ingredients for a quick, healthy lunch or dinner. It is my go-to lazy, flavorful homemade soup.
Topped with some reserved veggies, a splash of lime juice, and fresh parsley, this soup is a delight to serve and eat. So, grab a spoon, and let’s dive into this creamy and smooth soup that will warm your soul!
HOW TO PREPARE THIS VEGAN PEA SOUP
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
Get ready to indulge in a delicious and nutritious meal that is easy and quick to prepare (30 min) with just one pot and ten simple ingredients!
You will need a heavy bottom pot or a Dutch oven for equipment. And if you want a creamy texture, you will need a blender (immersion or countertop one).
This vegan and gluten-free pea soup is perfect for anyone looking for a wholesome, healthy, nut-free meal. This soup is a fantastic choice for lunch or dinner and is made with only the freshest and most nutritious ingredients. Its creamy texture and savory flavors make it the perfect meal to satisfy your cravings and fuel your body. So, grab a bowl and enjoy it!
KITCHEN EQUIPMENT
To prepare this quick and cozy soup at home, the tools we need are super simple:
- Chef Knife and chopping board.
- A medium/large cooking pot or Dutch oven.
- And if you want a creamy texture of the soup, you’ll need an immersion blender.
INGREDIENTS
Here is a list of everything you will need to prepare this delicious soup:
- Yellow onion, celery, and garlic will serve as a good base of flavor to the soup—a lovely, fresh, savory, and slightly sweet mix.
- Dried thyme, salt, and pepper: These herbs and seasonings enhance the soup’s flavor. Dried thyme is a common herb that adds earthy, slightly floral notes to soups.
- Vegetable broth: this ingredient will add flavor and the necessary liquid level to cook the rest of the ingredients. I am using a low-sodium organic one. Another option is to use water, which could make the soup less flavorful, so you should increase the seasoning or add more herbs.
- Coconut aminos: add some salty and savory notes.
- Potatoes: add potatoes to any soup if you want it creamier. We are using the best Yukon gold for a creamy consistency. Instead of that variety, you could also use Russet.
- Peas: the star ingredient of the soup, providing a sweet, fresh flavor and lots of plant-based protein and fiber. Frozen peas are super convenient, but you can also use fresh peas; increment the cooking time for a couple more minutes.
- Baby spinach: add some color, nutrition, and a balance to the sweet flavor of the soup.
- Lime juice and fresh parsley are optional garnishes that add brightness and freshness to the soup.
DIRECTIONS WITH PICTURES
First, water sauté the onions and celery in a large soup pot over medium heat. Around 5 minutes will be enough. Next, add thyme, salt, and garlic. Sauté for one more minute.
Next, add the potatoes, coconut aminos, and vegetable broth. Stir to combine. Bring to a boil and simmer for 15-20 minutes until potatoes are tender.
Add frozen peas and baby spinach, cover, and simmer for 3 minutes.
Remove some veggies for topping the soup later (optional), and blend the rest of the preparation until creamy and smooth.
Serve with the reserved veggies, some lime juice, fresh parsley, or other toppings you choose. Enjoy it!
What you’ll love about this recipe? Well, you will find that it is:
- Simple and easy to prepare!
- Super quick lunch or dinner.
- Comforting.
- Creamy.
- Savory and flavorful.
- Healthy and nourishing.
Let’s prepare this delicious vegan soup!
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RECIPE AND INSTRUCTIONS
QUICK AND CREAMY VEGAN PEA SOUP
Equipment
- 1 Blender I prefer immersion blenders for convenience; however, a countertop one works perfectly too, and even better in terms of creaminess results
- 1 Soup Pot
- 1 chef knife
- 1 chopping board
Ingredients
- 2 yellow onions (medium, finely chopped)
- 2 celery sticks (thinly sliced)
- 1 tsp dried thyme
- 2 garlic cloves (minced)
- 4 cups vegetable broth (32 oz or 946 ml. Low sodium)
- 5 tsp coconut aminos
- 3 yukon gold potatoes (Medium/large. Peeled and chopped into bite-sized pieces)
- 4 cups peas (32 oz or 907 gr. Frozen)
- 2.5 oz baby spinach (71 gr. Fresh or Frozen.)
- Salt and pepper to taste
- Lime juice and fresh parsley to serve (optional)
Instructions
- In a large pot or Dutch oven, water sauté the onions and celery over medium heat until they are translucent and soft, about 5 minutes.
- Add the garlic cloves, thyme, and a pinch of salt and pepper. Cook for one more minute, stirring regularly, adding 1 to 2 tbsp of water at a time, as needed to prevent sticking.
- Then add the potatoes, coconut aminos, and vegetable broth. Stir to combine, bring to boil, and cover the pot, reducing the heat to medium-low. Simmer the soup for 15 to 20 minutes or until the potatoes are soft and tender.
- Add the frozen peas and baby spinach*. Stir, cover, bring to boil again, and then simmer for about 3 minutes.
- Remove some veggies if you want to keep larger pieces for topping the soup when serving it. Place them in a bowl and set them aside.
- Using an immersion blender, puree the soup until creamy and smooth**.
- Taste the soup and adjust the seasoning with salt and pepper.
- Serve hot topping with some reserved veggies. Optionally drizzle some lemon juice and add fresh parsley. You can also garnish it with vegan sour cream.
- Enjoy it!
Notes
- * Have hot water ready if you need to add some.
- ** To obtain that smooth texture, you will need a blender. I prefer immersion blenders for convenience; however, a countertop one works perfectly too, and even better in terms of creaminess results. You can blend only part of the soup to keep more chunky pieces.
- Leftovers can be stored in the fridge in an airtight container for 3-4 days. Re-heat in a pan or pot, stirring regularly until reaching your desired temperature.
- The soup can be frozen for up to 3 months. Let it cool completely before storing it.
WAYS TO ENJOY THIS VEGAN PEA SOUP
- This quick vegan pea soup is tasty on its own; however, you can drizzle some lemon juice and add fresh parsley.
- A light salad is a perfect complement to the soup. You can make a simple salad with mixed greens, tomatoes, cucumbers, or any other vegetables of your choice.
- Fresh herbs: Add a sprinkle of fresh herbs like parsley or basil to the soup for extra flavor and color.
- Vegan sour cream or yogurt: A dollop of vegan sour cream or yogurt on top of the soup can add creaminess and tanginess.
- A slice of crusty bread is perfect for dipping in the soup.
If you are hungry for more soups, you could also try these yummy recipes:
For more comfort food recipes, check here!
You can also find a list of comforting and delicious soups and stews that will cozy up your days here.
