You’ll sink back in your chair with a sigh of satisfaction at the first taste of this Green Pea Soup. Flavorful leeks and peas are combined with vegetable stock and smoked applewood sea salt for a creamy dream of a soup. Quick, easy, and full of protein, it will be your new favorite go-to recipe.
This dairy-free and hamhock-free green pea soup is cruelty-free and just as creamy and delicious as the day is long. It’s chock full of countless healthy ingredients and won’t weigh you down like a lot of unhealthy dinner dishes will. The perfect light soup for an evening in.
How to Make Green Pea Soup
- Prep the leeks – Slice and soak leeks in water to remove grit. In a large pot over medium heat, add some oil and then saute the leeks for about 30 minutes.
- Add stock and peas – Add the stock and bring it to a simmer before adding the peas. Let it cook until the peas are heated through.
- Blend – Transfer the soup to a blender and blend until smooth.
- Make the chive oil – Add olive oil and fresh onion chives to a food processor and blend until combined to your liking. It’s optional but so delicious.
- Serve – Ladle soup into bowls and garnish with chive oil and sea salt. Enjoy!
Tips and Variations
- Storage – Store in a sealed container in the fridge for up to 4 days or in the freezer for up to 3 months. Do not store outside the fridge or freezer.
- Reheating – You can reheat this using a pot on the stove or in the microwave.
- Use an immersion blender – An immersion blender is quicker and might be easier for you to use. However, the final result won’t be quite as silky smooth as using a powerful blender so consider that element if the creamiest texture is super important to you.
- How to thicken green pea soup? – This creamy soup recipe, along with many other cream soups, comes out plenty thick. However, if it still doesn’t suit your preferences, you can add a small zucchini in for a natural thickener.
- Add-in suggestions – Crispy tofu or tempeh, plain brown rice, green rice, quinoa, crispy onions etc. are all delicious add-in options for this homemade pea soup.
- WFPB + Plantricious Compliance – Omit all the oil from the recipe and take it easy on the salt.
- How to cut leeks for soup – Be sure to wash your leeks first. Then, with a sharp knife, simply slice it in half lengthwise then chop each half in small chunks like you would celery or simply cut into thin rounds. Honestly, it’s not a perfect science, just as long as it’s chopped up for easier cooking purposes.
- Which peas to use: frozen or fresh – I like to use as many fresh ingredients as possible. That being said, fresh or frozen is up to you. Both will work for this recipe. Sometimes frozen peas seem to have less flavor though depending on how old they are, so be aware of this fact when using them.
- Add coconut milk – Swap out two cups of the vegetable stock for 2 cups of coconut milk. This will make it even creamier and add a touch of thickness. I also love the slight flavor addition it adds.
- Add mint – I personally prefer just chives, but mint adds a great and unique flavor to the dish. You might like it, so this addition is up to you.
- Use regular sea salt – If you don’t want the added smoky flavor, simply use normal sea salt and you’re good to go.
- Add liquid smoke – Want to boost the flavor and smokiness even more? Add a dab of liquid smoke. A lot goes a long way, just as a heads up.
Green Pea Soup Origin?
Pea soup has a history that’s a little murky to historians. It’s said that this soup, or a soup very similar to it, was first served in ancient Greece or Rome. It was later found on a ship from France, belonging to Samuel de Champlain in the late 1500’s. It is said to be a soup that’s made up of leftovers from “storage.” Back then, dried peas were popular and carried as rations. The soup used to be served with dried peas and not fresh, like we know it today.
Can You Freeze Pea Soup?
You can definitely freeze pea soup. You’ll want to store it in an airtight container and it will keep for up to 3 months, at least. It might keep longer, but I like to keep it to 3 months, just in case. It’s actually a great option for meal prep or making in advance for later meals.
What to Serve With?
This soup can either act as a light main course or as a side dish. I prefer it as a main meal, so I often serve it with a couple of filling sides. Some of my favorite go-to choices are Roasted Cauliflower Steaks, Vegan Potato Flatbread, Italian Dinner Rolls, or Easy Ciabatta Bread.
More Vegan Soups & Stews:
P.S. If you try this recipe remember to come back here to rate it in the comment section below, snap a photo and tag me with #VeggieSociety on Instagram, it always brightens up my day ~ Florentina Xo’s.
Vegan Green Pea Soup
- 1 large leek (or 1 large onion)
- 1 lb green peas
- 5 -6 cups vegetable stock (or 4 cups stock + 2 cups coconut milk)
- 3 tbsp extra virgin olive oil (omit for WFPB + Plantricious)
- 1 tsp smoked applewood sea salt + more to taste (use regular sea salt if you don’t want the smokiness)
- 1 small bunch onion chives
- 3 tbsp extra virgin olive oil
- Slice the leek lengthwise then chop it up into small pieces. Add the chopped leeks to a bowl of cold water and rinse in a few changes of water until all the grit is gone.
- Place a medium size heavy bottom soup pot on medium flame. Add a lug of olive oil (or a splash of water for WFPB + Plantricious) and sauté the cleaned leeks with a pinch of sea salt for about 30 minutes until completely wilted and they start to caramelize. Low and slow is the key here. (It’s nice to reserve some to garnish your soup with later).
- Add the vegetable stock to the pot and bring to a simmer. Add in the green peas and cook everything together for a few minutes until the peas are warmed through.
- Reserve a few of the peas for garnish if desired then carefully transfer the soup to a powerful blender and puree until silky smooth. Alternatively you can use an immersion blender but it won’t be as smooth as a stand blender, you’ll get more of a rustic hearty texture instead.
- Season to your taste with the smoky sea salt.
- Meanwhile to make the chive oil, add the chives and 3 tablespoon of olive oil to a small food processor or blender and puree until incorporated or smooth to your liking.
- Laddle the leek soup into bowls and serve with a drizzle of the chive oil on top and a few flakes of coarse smoked sea salt.
WFPB + Plantricious
- Completely omit all oil from the recipe to make it WFPB + Plantricious compliant.
- Storage - Store in a sealed container in the fridge for up to 4 days or in the freezer for up to 2 months. Do not store outside the fridge or freezer.
- Reheating - You can reheat this using a pot on the stove or in the microwave.
- Use an immersion blender - An immersion blender is quicker and might be easier for you to use. However, the final result won’t be quite as silky smooth as using a powerful blender so consider that element if the creamiest texture is super important to you.
- How to thicken - This pea soup recipe, along with many other pea soup recipes, comes out plenty thick. However, if it still doesn’t suit your preferences, you can add a small zucchini in for a natural thickener.
- Add-in suggestions - Crispy tempeh, tofu, brown rice, green rice, quinoa, crispy onions etc. are all delicious add-in options for this homemade soup.
- WFPB + Plantricious Compliance - Completely omit all oil from the recipe to be compliant.
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