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This pea soup is super delicious and super creamy, made using only a small amount of ingredients including organic garden peas, parsley, stock, thyme and coconut milk. You can make this soup bowl using either your instant pot or stove top.

This vegan pea soup is the type of soup that very very easy to prepare and can easily to bulk batched to save an excess amount of time.

It’s so flavoursome, I promise you will have it over and over again and never get bored of it either.

After purchasing some garden peas from my local farmers market I just had to share this recipe with you all. If you like vegetables soups that are rich, heart warming that can be eaten any time of the year.

I’m confident Charla has you covered with this soup made from green peas. It doesn’t take very long to make, suitable for most dietary requirements and simply darn right delicious.

I made this heart warming soup for my loved ones and needless to say it went down a treat. It yield a similar green hue to Caribbean Callaloo Soup

Garden peas are not really a crop I tend to eat religiously, in fact, I seldom eat them whole. My chosen method of cooking peas is pureed in a soup and I may occasionally include them in a stir fry like this Thai Pineapple Fried Rice.

Ingredients you will need

The instant pot version

Switch the instant pot on and select “saute”.

Add the dairy free butter, onion and garlic and saute for about a minute until soft and translucent.

Add the parsley then “cancel” the “saute” button so the residual heat will continue to cook the remaining ingredients.

Add the peas, thyme, vegetable stock and coconut milk.

Put the lid on, flick the valve to “sealing”

select pressure “high” and adjust the “+/- button” to 5 minutes

Allow the pot to come to pressure (should take a few minutes”

Once cooked flick the valve to “venting” to perform a quick release

Use an immersion blender to puree the soup

Add black pepper and salt to taste

How to make vegan pea soup

Melt the dairy free butter in a saucepan on low-medium heat (picture 1)

Saute the onion and garlic until soft and translucent.

Transfer the onion and garlic in a medium sized saucepan then pour in the vegetable stock, green peas, coconut milk, parsley and pick the leaves from the steam of the thyme and add it to the pot. (picture 2-5)

Stir then cover the saucepan with a lid, reduce the heat to low and simmer for 5 minutes.

After 5 minutes finally transfer the soup mixture into a high speed blender and pulse for 2 minutes or use an immersion stick blender. (picture 6)

Notes and tips

First and foremost, might I add, For this recipe you might want to use my homemade butter vegetable stock

Traditionally green pea soup is enriched with a heavy cream, as I wanted to stay within the realm of being dairy free I used coconut milk. The taste isn’t altered at all, in fact it replicates the creaminess of cows milk.

The taste isn’t altered at all, in fact it replicates the creaminess of cows milk. Check the recipe post for a head entitled “instant pot version” to make using that equipment instead.

to make using that equipment instead. You will need a blender or immersion stick to puree the peas into soup

to puree the peas into soup The consistency of the soup isn’t too thick nor is it too thin . If you want a thick, puree type of soup then add another 1/2-1 cup of peas.

. If you want a thick, puree type of soup then add another 1/2-1 cup of peas. Try to use vegetable stock that is sodium free or low in sodium.

Add the pink salt and black pepper last, as it is a matter of taste.

as it is a matter of taste. Try to source organic or local farmed peas, if possible. If you cannot I do understand just use what resources you have available.

if possible. If you cannot I do understand just use what resources you have available. Use fat free coconut milk to lower the calorie intake even more if you wish.

More vegan soup recipes to try

Creamy Carrot Ginger Soup

Carrot and Red Lentil Soup

Roasted Red Pepper Tomato Soup

Squash and Sweet Potato Soup

**Don’t forget to comment below and star rate if you have tried my recipes. Let’s be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Vegan Pea Soup Delicious heart warming vegan pea soup 5 from 1 vote Print Pin Prep Time: 8 minutes Cook Time: 10 minutes Total Time: 18 minutes Servings: 2 -4 servings Calories: 445 kcal Author: Charla Ingredients 4 cups of green peas 420g 4 cups of green peas 420g

1 1/3 cup of vegetable stock 300ml/10oz 1 1/3 cup of vegetable stock 300ml/10oz

3/4 cup of coconut milk 200ml/60z 3/4 cup of coconut milk 200ml/60z

1 small onion chopped 1 small onion chopped

2 garlic cloves chopped 2 garlic cloves chopped

1/2 cup of fresh flat leaf parsley without the stalks(15g) 1/2 cup of fresh flat leaf parsley without the stalks(15g)

3 tbsp dairy free butter 3 tbsp dairy free butter

6 sprigs of thyme or 1/2tbsp of dried thyme 6 sprigs of thyme or 1/2tbsp of dried thyme

Pink salt and black pepper to taste Pink salt and black pepper to taste Instructions Melt the dairy free butter in a saucepan on low-medium heat

Saute the onion and garlic until soft and translucent.

Transfer the onion and garlic in a medium sized saucepan then pour in the vegetable stock, green peas, coconut milk, parsley and pick the leaves from the steam of the thyme and add it to the pot.

Stir then cover the saucepan with a lid, reduce the heat to low and simmer for 5 minutes.

After 5 minutes finally transfer the soup mixture into a high speed blender and pulse for 2 minutes or use an immersion stick blender. Notes First and foremost, might I add, For this recipe you might want to use my homemade butter vegetable stock

Traditionally green pea soup is enriched with a heavy cream, as I wanted to stay within the realm of being dairy free I used coconut milk. The taste isn't altered at all, in fact it replicates the creaminess of cows milk.

The taste isn't altered at all, in fact it replicates the creaminess of cows milk. Check the recipe post for a head entitled "instant pot version" to make using that equipment instead.

to make using that equipment instead. You will need a blender or immersion stick to puree the peas into soup

to puree the peas into soup The consistency of the soup isn't too thick nor is it too thin . If you want a thick, puree type of soup then add another 1/2-1 cup of peas.

. If you want a thick, puree type of soup then add another 1/2-1 cup of peas. Try to use vegetable stock that is sodium free or low in sodium.

Add the pink salt and black pepper last, as it is a matter of taste.

as it is a matter of taste. Try to source organic or local farmed peas, if possible. If you cannot I do understand just use what resources you have available.

if possible. If you cannot I do understand just use what resources you have available. Use fat free coconut milk to lower the calorie intake even more if you wish. Nutrition Calories: 445 kcal | Carbohydrates: 54 g | Protein: 19 g | Fat: 19 g | Saturated Fat: 16 g | Sodium: 664 mg | Potassium: 1076 mg | Fiber: 17 g | Sugar: 20 g | Vitamin A: 3958 IU | Vitamin C: 147 mg | Calcium: 139 mg | Iron: 9 mg Tried this Recipe? Tag me Today! Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy