5 Ingredient Vegan Pea Soup Recipes

VEGAN SPLIT PEA SOUP

Steps:

• Add the chopped onion and crushed garlic to a pot with the olive oil and oregano. Sauté until softened.
• Add the dried green split peas, chopped carrots and potatoes and the vegetable stock.
• Bring to the boil and then cover and turn the heat down to a simmer. Simmer for around 45 minutes, stirring now and again (be careful it doesn't stick to the bottom of the pot) until everything is soft and cooked. It will become very thick, like a very thick stew.
• When cooked remove from the heat and blend with an immersion blender if you have one. If you don't have one then either leave the soup chunky or transfer in stages to a blender jug and blend it.
• When blended it will be very thick and smooth. Now add in the coconut milk and stir in.
• Add sea salt and black pepper to taste.
• Serve with chopped spring onions to garnish and bread for dipping.

VEGAN PEA SOUP

Steps:

• Add olive oil to a pot along with chopped onion, garlic, thyme and oregano and sauté until the onions are softened.
• Add frozen peas and toss up with the onions and spices.
• Add vegetable stock and coconut cream and bring to the boil. Turn down the heat and leave it to cook until the peas are firm but tender.
• Blend up the soup ideally using an immersion (handheld) blender or by transferring the soup in stages to the blender jug and blending it, and then when it's all blended return it to the pot.
• Add sea salt and ground black pepper to taste.
• Serve with a swirl of coconut cream and a sprinkle of ground black pepper (optional).

VEGAN SPLIT PEA SOUP I

Steps:

• In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
• Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.

SIMPLE VEGAN SPLIT PEA SOUP

Steps:

• Inspect peas, discarding any stones, foreign matter, or unattractive peas. Place peas in a fine mesh strainer and rinse under cold running water to remove pea dust.
• Transfer drained peas into a pot with a lid and a heavy, heat-diffusing bottom. Add water, onion, celery, ketchup, olive oil, salt, garlic, and bay leaves. Cover and bring to a boil over medium-high heat. Reduce heat to a very slow simmer. Cook, stirring and scraping the bottom every 7 to 12 minutes, until peas have largely fallen apart, about 1 1/2 hours.
• Stir carrots into the soup. Cook, covered, stirring often, until peas are completely dissolved and soup is thick, about 1 1/2 hours more. Remove and discard bay leaves. Season with pepper.

VEGAN BLACK-EYED PEA SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add carrots, onion, bell pepper, jalapeno, and garlic; saute until carrots start to soften, about 6 minutes.
• Stir in collard greens, water, black-eyed peas, undrained tomatoes, paprika, chili powder, liquid smoke, salt, and pepper. Simmer over low heat until greens are wilted and vegetables are soft, about 20 minutes. Serve warm.

INSTANT POT® VEGAN SPLIT PEA SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and onion. Cook until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Cancel Saute function.
• Add split peas, potatoes, carrots, liquid smoke, thyme, pepper flakes, bay leaf, salt, and pepper; stir to combine. Pour in vegetable broth and mix to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 20 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove lid, stir, adjust salt and pepper to taste, and let sit for 5 minutes to thicken.