Vegan Pea Soup
The inspiration for this vegan pea soup (a yummy recipe without ham) came from a long travel day years ago, but the recipe is so beautiful, delicious, and healthy, it was completely worth it (and worth updating the photos for).
A cancelled flight from Los Angeles to northern California resulted in a memorable lunch of pea soup and potato chips that hit the spot so much, I wanted to remake it (the soup at least) the following week.
CONTENTS
Vegan Pea Soup
There are plenty of recipes for pea soup without ham, but they are full of butter and cream. I’m sure they’re tasty, but they just aren’t what I was looking for in creating this recipe.
I hesitatingly started pulling together this soup, figuring I’d finish it off with a dab of butter. After I pureed the soup and did a taste test, however, I realized it didn’t need it. The white beans create a thicker, creaminess that substitutes the cream and the broth gives the soup so much flavor. Vegan pea soup for the flavorful, easier win!
This is the same idea I use in my sweet potato hummus – that doesn’t contain tahini!
This soup comes together beginning to end in less than 30 minutes and chances are you have most of the ingredients on hand already!
I thought it would be super cute to serve these as appetizer ‘shooters,’ a healthy starter that doesn’t require any utensils. It was perfect in this summer dinner party menu too!
Make Ahead Soup
Besides the fact that this is a healthy pea soup that’s surprisingly simple to make, it’s also so easy to make ahead of time.
For that summer dinner party, I made it the day before and served it cold. It also quickly reheats.
And as with any soup recipe, I usually find that they’re just as good or better when they’ve sat a bit – so the flavors merry.
Can you Freeze vegan pea soup?
You can easily freeze any pea soup – vegan, vegetarian, or bone-broth! Let the soup chill completely in the refrigerator. Then place in containers, leaving space for expansion (the teller the space, the narrower the container).
If you’re freezing in glass, leave plenty of room at the top of the container, and freeze for a few hours with the lid loosely on. Then screw the lid of tight once it’s frozen.
Another tip for freezing glass containers is to make sure they’re not jam-packed in the freezer. Glass can expand and contract and if there’s variation during freezing – likely – it needs room to adjust.
More Pea Recipes
Fresh peas are a beautiful spring produce item, but any of these recipes can use fresh or frozen peas easily.
Peas are my go to ingredient for naturally green food ideas – perfect for kids and grownups.
For more soup recipes, you’ll love my vegan broccoli potato soup and my one pot lentil soup! And this Tuscan white bean soup is perfect as is but also a great base for so much more!
VEGAN PEA SOUP
Ingredients
- 1 cup chopped celery about 4 stocks
- 1 shallot finely sliced
- 1 clove garlic finely minced
- 3 cups peas frozen or fresh
- 1-14 oz. can white beans drained and rinsed
- 1 sprig dill optional
- 2 cups stock
- ½ teaspoon salt
- fresh pepper
- olive oil
Instructions
- Heat one tablespoon olive oil in pan over medium heat. Add chopped celery and sliced shallots. Saute one minute. Add garlic. Saute 3-5 minutes until garlic is fragrant and celery and shallots are softening.
- Add beans and peas. Cook five minutes, stirring occasionally. Add broth and dill. Turn heat to high and cover. Cook 10 minutes.
- Remove from heat. Using a stick blender or food processor, puree soup. Add salt and pepper to taste.
- Serve warm or chilled. Drizzle good quality extra virgin olive oil on top.
Notes
Nutrition
Get tips here for how to store celery properly!
Surprisingly good. I made it only because our freezer went out and I had about two gallons of frozen peas I needed to do something with 🙁 And I didn’t have white beans so I used black, but the result was just fine. Not the prettiest soup but tasted good. I’m vegetarian, not vegan, and I dolloped some sour cream on top — that was just what it needed.