Vegan Pea Soup Recipes

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

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 SPLIT PEA SOUP

Steps:

• Rinse split peas. Set aside.
• In a large pot on medium heat, add the oil and chopped onion. Sauté until the onion is translucent.
• Add in the garlic, smoked paprika, thyme, marjoram, and black pepper and sauté for an additional two minutes.
• Add the split peas, vegetable stock, and Worcestershire sauce to the pot.
• Bring to a boil on high. Reduce heat to low, cover with lid, then simmer for 60-75 minutes, or until the peas are tender and beginning to disintegrate.
• Add the potatoes and carrots into the soup. Bring to a simmer again. Simmer for 10 minutes or until the potatoes are tender.
• Salt to taste.

5-INGREDIENT VEGAN PEA SOUP

Steps:

• Peel and finely dice onion and garlic cloves. Peel and dice the potato.
• In a pot, heat a tablespoon of vegetable oil, then add the onion and gently fry until translucent, stirring occasionally. Stir in the minced garlic, then add the diced potatoes and peas. Pour over with vegetable stock, and season with salt, pepper, and finely chopped fresh herbs to taste.
• Let it cook on low for about 15 minutes, until the potatoes and peas are fork-tender. Then, remove from heat, add a tablespoon of lemon juice and blend until smooth.
• Pour pea soup on plates and serve.
• Optionally you can decorate with some plant-based yogurt or cream, a drizzle of olive oil, some thyme, a teaspoon of chopped peanuts, and blanched peas.

VEGETARIAN SPLIT PEA SOUP

Steps:

• In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.

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.

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.