The inspiration for this vegan pea soup (a yummy recipe without ham) came from a long travel day I don’t want to relive anytime soon, but the recipe is so beautiful, delicious, and healthy, it was completely worth it!
Last month, I was heading up to Northern California. I’d been sick the last few days and was ready to get on my way. As I grabbed my bags to head to the airport for my 8am flight, I saw the text that my flight was cancelled.
I got to the airport, added my name to the late morning flight’s standby list (lucky #9), and hoped like crazy I would get on that flight. I didn’t. The 2:30 flight ended up being my new best friend. So I ended up in LAX for a little over six hours. I told you – not a glamorous story…
To be honest, I didn’t really care. I was so low on energy from being sick and I originally didn’t think I was going to get any work done that day. So, I worked here and there, went for walks, and met some other lovely people in the same boat as me.
You can imagine lunch was one of the highlights of my day. The restaurant had lots of options, but I wanted something healthy and comforting. Pea soup it was!
I got a side of potato chips and a soda because I needed a little sustenance for my soul. I thoroughly enjoyed my meal! As I ate the soup, I wanted to make it again at home…
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.
I hesitatingly started creating this recipe, 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 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.
SPRING & SUMMER COOKBOOK
DELICIOUS RECIPES TO ENJOY SPRING & SUMMER PRODUCE TO ITS FULLEST. SIMPLE AND DELICIOUS RECIPES MADE FROM SCRATCH FOR YOUR FAMILY AND YOUR GUESTS ALL SUMMER LONG!
More Pea Recipes
Fresh peas are a beautiful spring produce item, but any of these recipes can use fresh or frozen peas easily.
VEGAN PEA SOUP
- 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
- 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.
Get tips here for how to store celery properly!