Green Pea Soup

This green pea soup is vibrant, creamy and vegan. It’s super simple to make with a short list of ingredients. This recipe works great with both fresh garden peas and frozen peas.

4.86 from 7 votes

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Course: Appetizer, Main Course

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 221kcal

Ingredients

1 tablespoon olive oil
2 shallots finely diced
1 fat clove of garlic minced
3 cups (425 grams) peas fresh or frozen
½ cup (70 grams) raw cashews soaked for a least 15 minutes
1 cup (240 ml) vegetable stock
1 cup (240 ml) water plus more as needed to thin
½ teaspoon salt

Instructions

Heat the oil in a medium pot over medium heat. Add the shallots and fry until soft and transparent. Add the garlic and fry until soft and fragrant.
Add the peas (if frozen no need to thaw), cashews, stock and water and bring to a boil. Reduct the heat to a simmer and partially cover the pot.
Simmer until the peas are tender and heated through - 5 to 10 minutes. The time they need will depend on if you’re using fresh or frozen peas. Taste them as they cook and remove the pot from the heat when the peas are sweet and tender.
Blend the soup either with an immersion blender or by transferring the soup to an upright blender. Be careful to leave the lid slightly opened to allow the steam to escape.
Add salt and adjust the thickness of the soup if necessary by adding more water to thin if you find it too thick. I added an additional ¼ cup (60 ml).

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Nutrition

Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.