Go Back
Vegan pea soup ready and blended

QUICK AND CREAMY VEGAN PEA SOUP

Warm up your taste buds with this delicious quick Vegan Pea Soup! Made with wholesome ingredients, it's creamy, healthy and delicious.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course Entree, Soup
Cuisine Gluten-Free, Vegan
Servings 4 servings

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.