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  • Dish type
  • Soup
  • Vegetable soup
  • Pea soup

An easy and delicious vegetarian recipe for pea soup. You can use fresh or frozen peas, as longs as they are sweet.

19 people made this

IngredientsServes: 6

  • 250ml milk
  • 750ml vegetable stock
  • 2 tablespoons butter
  • 2 tablespoons plain flour
  • 450g peas
  • salt and pepper, to taste
  • 1 dash white wine vinegar
  • a few sprigs fresh mint, chopped

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. In a saucepan over a medium heat, warm the milk and vegetable stock.
  2. In a second saucepan melt butter, add flour and cook until straw coloured stirring constantly. Slowly pour in heated milk and stock mixture while stirring vigorously with a whisk. Simmer for 10 minutes over low heat stirring occasionally.
  3. Add peas and cook for 5 minutes. Blend soup using a food processor or hand held liquidiser until smooth and add salt, pepper and vinegar to taste.
  4. Serve the soup hot in warmed bowls and garnished with fresh mint.

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Reviews & ratingsAverage global rating:(4)

Green Split Pea Soup

Light, quick, nutritious, and easy, this creamy, filling Green Split Pea Soup is perfect for dinner on those fresh spring nights.

Quick, summer is coming soon! It's still cool enough to eat soup without melting into a puddle of sweat, and just enough for a nice serving of Green Split Pea Soup.

Enter this soup: it is so creamy, so filling, so tasty, that you'll be putting it on rotation. This delicious chícharo bean soup is just perfect for cool nights too.

Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onions and cook until softened, about 8 minutes. Stir in the garlic, salt and pepper then cook for 1 minute.

Add the peas and chicken stock then bring to a boil. Reduce the heat to medium-low and cook at a low simmer, uncovered, for about 5 minutes.

Remove the pot from the heat, add the basil and use an immersion blender to blend until smooth (or use regular blender). Stir in the cream, taste the soup and adjust with more salt and/or pepper. Divide between bowls and top with a little ricotta cheese or goat cheese crumbles.

Cream of Pea Soup

grow in the garden. Not only do we snack on them daily, but one of our favorite Summer meals is fresh peas on pasta with a little olive oil &ndash it&rsquos simple, easy to make and delicious!

Our other favorite pea recipe is this Cream of Pea Soup. It&rsquos a creamy, velvety smooth soup that&rsquos made with 3 cups of peas and vegetable broth. This soup lets the taste of the fresh peas shine through &ndash you really don&rsquot need much more!

large soup pot, adding chopped onion and minced garlic to it. Cook until the veggies are soft, about 5 minutes.

Add the peas. Add vegetable broth, peas, salt and pepper. Bring to a boil and then cover and simmer until the peas are soft.

Blend it. Use a immersion blender to blend until soup is smooth. If you don&rsquot have a immersion blender you can use a regular blender. If using a blender, pour into blender in batches, and pulse until creamy. Please be careful as the soup is very hot! Once finished blending, return back to pot.

Add cream. Add heavy cream to the soup pot and stir to thicken up.

Serve it. Serve in bowls while still hot. For presentation you can add some fresh parsley or mint on top, but it&rsquos not required.

glass jars, best used within 6 months.

Creamy Coconut, Pea, and Mint Soup

Candice Kumai swears that this protein- and antioxidant-packed vibrant soup is the perfect definition of clean and green. It&rsquos best served chilled or at room temperature, making it a refreshing, light meal for the warmer months. A dollop of Greek yogurt on top adds an indulgent, creamy texture and the added benefits of probiotics.


  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • One 16-ounce package frozen peas, thawed
  • 1 cup packed fresh mint leaves, plus more for optional garnish
  • 1/4 teaspoon sea salt
  • 1/2 cup canned light coconut milk, plus 1 to 2 tablespoons for finishing
  • 1 1/2 cups low-sodium vegetable broth
  • Greek yogurt (omit for dairy-free or vegan)


Sauté the onions: in a small sauté pan, warm the olive oil over medium heat. Add the onions and cook until fragrant, 10 to 12 minutes. Remove from the heat and set aside to cool slightly.

Make the soup: add the cooled onion mixture to a blender or food processor, followed by the peas, mint leaves, and salt. Blend to combine. Stream in the coconut milk and vegetable broth until the mixture has a velvety, soup consistency.

Serve the soup at room temperature or chilled with the extra coconut milk and mint to finish. Top with a dollop of Greek yogurt, if desired, for an extra boost of protein!


Step 1

Heat oil in a large saucepan over medium-low. Add onions, celery, and garlic and cook, stirring often and adding a splash or so of water if the bottom of pan gets too brown, until golden brown, 30–40 minutes. Season with salt and pepper. Add cashews, sugar, red pepper flakes, and 3 cups water and bring mixture to a simmer. Cook until vegetables are very soft and losing their structure, 10–15 minutes.

Step 2

Blend one-third of sugar snap peas with one-third of vegetable mixture in a blender, adding some cooking liquid from vegetable mixture as needed to thin, until very smooth, about 2 minutes. Press purée through a fine-mesh sieve into a medium saucepan discard solids. Working in 2 batches, repeat with remaining peas and vegetable mixture, adding water as needed if you run out of cooking liquid. If soup is still very thick, thin with water until you get a velvety, pourable consistency. (You should have about 7 cups soup.)

Step 3

Stir vinegar into soup season with more salt and pepper and warm over medium-low until heated through.

Step 4

Serve soup topped with scallions and potato chips.

Step 5

Do Ahead: Soup can be made 2 days ahead. Let cool cover and chill. Reheat over medium-low, thinning with water as needed until pourable.

How would you rate Cream of Cashew Pea Soup?

OH and that is WAY WAY too much garlic.

What kind of wonky horrible recipe is this? That second sentence is a doozy! OK first. You do NOT need a quarter cup of oil! Do NOT cook the crap out of the onions, garlic and celery for 40 minutes. You do NOT want them "golden BROWN". Then you add water and cook them **in water** even MORE for another 15 minutes? LOL. THEN without even steaming them, you want people to put RAW peas/snap peas in the blender with the liquid. But then you have them STRAIN THE SOUP! HUH. DO NOT STRAIN THE SOUP. Steam your peas then run the Vitamix till soup texture. What a mess. I make soup every week (similar to this but correctly) The ONLY good thing about this recipe is the ingredients and flavor combinations. Not sure about TWO CUPS of CASHEWS either. Just throw everything into the pot with a little stock then puree in Vitamix and DONE. NO VINEGAR WTH. It's a cashew cream soup.

  • 1 tbsp olive oil
  • 2 cloves of garlic
  • 1 medium white onion, diced
  • 1 stick of celery, roughly chopped
  • 1 leek, roughly chopped
  • 450g frozen peas
  • 700ml vegetable stock
  • 50g raw cashews
  • 1 tbsp balsamic vinegar (optional)
  • Salt and pepper to taste
  • Dairy-free cream or soy yoghurt, to serve
  1. Heat the olive oil in a medium saucepan and saute the onions and garlic, until softened. Add the chopped leek and celery and cook for a further couple of minutes.
  2. Stir in the peas and cashews, then add the stock and balsamic vinegar. Season with salt and pepper and simmer for 5 minutes.
  3. Transfer to a blender and mix until smooth.
  4. Ladle the soup into four serving bowls and top with a swirl of dairy-free cream or soy yoghurt.

Credit: Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018


  • #For the soup#
  • Salt – to taste.
  • Olive oil. (You can use avocado oil)
  • Asparagus - 12 ounces. (You have to trim it)
  • Fresh peas - 10 ounces. (You can use frozen peas instead)
  • Vegetable broth – 1 1/2 cups.
  • Garlic cloves - 4 nos. (Minced)
  • Shallot – 1 no. (You need to slice it thinly)
  • Almond Breeze plain almond milk (Unsweetened) – 1 1/2 cups.
  • Yeast (Nutritional) - 2 tablespoons.
  • Lemon juice – taken from 1/2 lemon.
  • #For garlic herb croutons (Optional)#
  • Garlic powder – 1/4 teaspoon.
  • Bread - 2 cups. (Cubed)
  • Olive oil - 1/4 cup.
  • Salt - 1/4 teaspoon.
  • Pepper – 1/4 teaspoon.
  • Dried oregano – 1/4 teaspoon.
  • Dried basil – 1/4 teaspoon.

  • 1 Pound green split peas, rinsed
  • 3 Tablespoons extra virgin olive oil
  • 2 large sweet onions, chopped
  • 3 carrots, trimmed and chopped
  • 3 celery ribs, trimmed and chopped
  • 1 celeriac (celery root) or rutabaga, peeled, chopped
  • 3 large garlic cloves, crushed
  • 1 Teaspoon dried basil
  • 1 Teaspoon dried tarragon (optional)
  • 1 meaty ham bone, 2 smoked turkey legs or 2 ham hocks (about 1 ½ pounds total)
  • 1 box (32 ounces) low-sodium chicken broth
  • 1 Teaspoon salt
  • 1/2 Teaspoon freshly ground pepper
  • 2 to 3 cups diced smoked ham or thinly sliced cooked Polish sausage
  • 1/2 Cup whipping cream (optional)

Step 1: In a large pot, place 1 pound green split peas. Add cold water to cover by 2 inches. Heat to a simmer skim off the foam. Cover cook until peas are almost tender, about 30 minutes.

Step 2: Meanwhile, in a large saucepan, heat 3 tablespoons extra virgin olive oil. Add 2 large chopped sweet onions, 3 chopped carrots, 3 chopped celery ribs and 1 peeled, chopped celeriac (celery root). Cook until tender, about 10 minutes.

Step 3: Stir in 3 crushed garlic cloves, 1 teaspoon dried basil and 1 teaspoon dried tarragon (optional) cook 2 minutes.

Step 4: Stir the vegetables into the large pot of peas, along with 1 meaty ham bone and 32 ounces low-sodium chicken broth. Simmer, uncovered, stirring often, until all vegetables are tender, about 1 hour.

Step 5: Remove the bone. Puree soup with an immersion blender (or in batches in a blender) until smooth. Taste adjust seasonings with 1 teaspoon salt and 1/2 teaspoon freshly ground pepper.

Step 6: To serve, stir in 2 to 3 cups diced smoked ham or sausage. Top servings with a drizzle of whipping cream, if desired.

To begin making the Quick Pea Soup Recipe first steam the fresh peas along with salt and a pinch of sugar.

Heat olive oil in a sauce pan on medium heat. Add the garlic and saute for a few minutes until the oil is fragrant with garlic. Add the peas in and stir fry for a few seconds. Turn off the heat.

Add all the ingredients to the blender, including a few whole black pepper corns and blend into a smooth puree.

Note: If your blender cant take in the heat, then allow the peas to cool completely before you can blend it.

Pour the pea soup into the sauce pan adding more water or milk to adjust the consistency of the soup. Adjust the consistency of the pea soup to suit your palate. Check the salt and pepper levels and adjust to suit your taste.

Stir in the fresh cream and serve the Quick Pea Soup along with freshly toasted bread or warmed bread rolls.

You can also garnish the Pea Soup with croutons or grated cheddar cheese. I have drizzled some single cream to make it a bit richer.

Serve the quick pea soup along Garlic Bread and a Cheesy Spaghetti Pasta Pie Recipe for Dinner.

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