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vegan green pea soup with leeks and chive oil

Vegan Green Pea Soup

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.
Course Soup
Cuisine Italian
Keyword Green Pea Soup, plant based, vegan soup, vegan,
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 291kcal
Author Florentina


  • 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)

Chive Oil

  • 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.
    Certified Plantricious Recipe


  • 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.


Calories: 291kcal | Carbohydrates: 20g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Sodium: 11mg | Potassium: 317mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1238IU | Vitamin C: 48mg | Calcium: 41mg | Iron: 2mg