Published: by James Wythe · This post may contain affiliate links
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Introducing a comforting Pea Soup that is extremely simple and quick to make. This easy pea soup recipe is vegan and gluten-free and contains only six ingredients! It’s the perfect healthy soup you can whip up in around 10 minutes.
Recipe Difficulty – Very Easy
Jump to:
- Why this recipe works
- Ingredients to make Pea Soup
- Substitutions
- Variations
- How to make Pea Soup
- Leftovers
- Recipe FAQs
- Recipe
- Reviews
Why this recipe works
Fall and winter are the perfect time for soups! If you haven’t tried pea soup, you are missing out! If you have, try out this quick and easy recipe and see what you think!
This peas soup recipe is so simple and easy. It makes about 3 servings of soup. It refrigerates and freezes great if you want to make extras for later.
This recipe is one of many vegan soup recipes on my website! Check out my Slow Cooker Carrot and Coriander Soup or a quicker Carrot & Coriander Soup for instance. Or my Creamy Parsnip Soup or this delicious Mushroom Soup.
This was inspired by my 10 Minute Creamy Tomato Soup recipe, and pairs well with this amazing Air Fryer Broccoli.
Ingredients to make Pea Soup
- Olive Oil – is used to cook up the onion, ginger, and garlic.
- Garlic Cloves – add a fabulous flavour to this frozen pea soup.
- Fresh Ginger – should be peeled before chopping. If you have too much, try using it up in my Vermicelli Soup.
- Red Onion – gives a great undertone to this healthy pea soup.
- Frozen Peas – add the main flavour and colour to this dish. Have any spare then try my Mashed Peas recipe.
- Vegetable Stock – adds quick flavour and is the perfect vegan solution to form the base of this soup. If you have some spare stock cubes then try making my Vegetable Tagine or Leek & Potato Soup.
See recipe card for full information on ingredients and quantities.
Substitutions
- Olive Oil – other oils will work just fine in this green pea soup.
- Garlic Cloves – I definitely prefer fresh, but minced garlic or garlic powder will work in a pinch.
- Ginger – Another flavour that works great in this recipe is mint. Try fresh mint leaves in place of ginger.
- Red Onion – can be replaced with yellow or white onion.
Variations
- Spicy – add some chopped chilies, fresh or canned, to spice up this easy pea soup.
- Deluxe – top with fresh herbs, vegan cream, and/or croutons on top.
- Kid friendly – Kids love to dip things in soups! Try serving it with a grilled sandwich or some crackers.
See this Pea & Avocado Dip version of this recipe on my website!
How to make Pea Soup
Step 1: Firstly, roughly chop the onion and ginger and crush the garlic.
Step 2: In a large pot, combine the olive oil, garlic, onion, and ginger and fry until the onion softens.
Step 3: Add the frozen peas and vegetable stock and boil for 5 minutes.
Step 4: Hand or machine blend until smooth.
Hint: The peas can be added in their frozen state. No need to defrost!
Leftovers
Pea soup will keep in the fridge for up to a week. Simply reheat in a pot or in the microwave. You can also freeze extra soup for up to three months.
Recipe FAQs
Can you make pea soup with frozen peas?
Yes! It’s my preferred method! Making pea soup with frozen peas is SO quick and easy. Your whole soup is ready to go in about ten minutes!
Is pea soup vegetarian?
Based on its name, it definitely sounds vegetarian. You have to be careful, though. It is often made with chicken broth and a ham bone. My vegan pea soup recipe uses vegetable stock and other plant-based ingredients.
Where does Pea Soup originate?
Pea soup actually dates all the way back to Ancient Greece! It is now popular in many places across the world. It became popular in Quebec when habitants didn’t have very much to cook with. (A habitant was one of the early French Canadian settlers). Swedish pea soup is usually served with mustard and followed up with pancakes with jam. It’s usually enjoyed on Thursdays.
What is the difference between pea soup and split pea soup?
The biggest difference between these two soups is the type of pea used. Pea soup has fresh or frozen peas. Split pea soup is made with dried peas that have been split. Split pea soup is also generally thinner with pieces of peas and ham visible in it. Pea soup is a little thicker and usually smoother.
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Recipe
Pea Soup
A comforting Pea Soup that is extremely simple and quick to make with only 6 ingredients.
4.93 from 13 votes
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Course: Lunch
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 1 minute minute
Cook Time: 10 minutes minutes
Total Time: 11 minutes minutes
Servings: 2
Calories: 189kcal
Author: James Wythe
Cost: £2
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Ingredients
- 2 tablespoon olive oil
- 2 medium garlic cloves crushed
- 1 thumb size fresh ginger peeled & sliced
- 1 small red onion diced
- 3 cups frozen peas
- 750 ml vegetable stock
Instructions
Firstly, roughly chop the onion and ginger, crush the garlic.
To a large pot add the olive oil, crushed garlic, onion and ginger and fry together until the onion softens.
Add the frozen peas and vegetable stock and boil for 5 minutes.
Finally, hand blend or machine blend until smooth.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for up to a week. Reheat in a pot/pan over a low heat until piping hot or in the microwave.
To Freeze: Freeze in an airtight container for up to three months. Consider freezing in individual serving sizes to have an easy lunch to heat up.
Tip 1: If you want a chunky pea soup, simply stop blending when it reaches the consistency you want.
Tip 2: Consider adding in some more vegetables such as carrots, celery, or potatoes.
Tip 3: Pea soup is great with small pieces of ham or tofu ham.
Nutrition
Calories: 189kcal | Carbohydrates: 9g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Fiber: 1g | Sugar: 6g
Please note that Nutrition information is a rough estimate
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Reader Interactions
Comments
Caro says
Delicious. Subbed some of the stock with cream. Mmmmmm yumReply
- James Wythe says
Thank you 🙂
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- Jenny says
DeliciousReply
- Gilly says
Fantastic Soup!Reply
- James Wythe says
Thanks so much Gilly 🙂
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- Johanna says
I can’t eat onion or garlic in any form, but the ginger in this recipe is brilliant! A very tasty easy pea-syy soup to make
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- James Wythe says
Thank you Johanna 🙂 glad you enjoyed it!
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- Kerry says
Sooo delicious.Now a firm favourite in our house!Reply
- James Wythe says
Thanks Kerry 🙂
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- Stuart says
Just made this soup, wasn’t sure when I saw the colour but my god absolutely delicious
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- Tessa says
Delicious! So easy and so tasty!Reply
- Nicole says
Such an easy and great soup!Reply
- karen says
Third week running of making this soup for working from home lunches, we are loving it thanks James 🙂
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- Janice Xuereb says
I tried the soup for the first time and it was super delicious! Thanks for sharing your awesome recipes 🙂
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- Healthy Living James says
Aww thanks Janice 🙂 so pleased you liked it!
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- Kate says
I’m so impressed with this! So quick and easy to make but packs flavour! Thanks so much for this simple recipe, will be using again.
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- James says
Thank you Kate! So pleased you enjoyed the recipe and found it so easy.
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- Cathy says
Just made this for
Lunch, lovely and comforting on a wet, cold Saturday. So quick and easy. Thanks for sharingXReply
- James says
Hey Cathy, so pleased you enjoyed it! Thanks for sharing your feedback 🙂
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- Ari says
Hi just made it and love it:)Txs!!
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- James says
Yay so pleased you enjoyed it Ari 🙂 Thanks for sharing your feedback!
James
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