Super quick pea and vegetable soup for lazy cooks all around the world! This vibrant green pea soup is healthy, easy, creamy and so delicious!
I’m a lover of soups. Creamy or clear, spicy or mild, hot or cold – I’ll take them all! I’ve recently shared with you my butternut squash & coconut soup and I developed a special breadmaker soup for Panasonic UK! This time I wanted to give you something vibrant and summery.
This pea and vegetable soup is
packed with vitamins
very low in saturated fat
made from whole foods only
I used frozen peas for this one. They’re so affordable, easy to grab from whatever supermarket you’re passing by on your way home and they cook super quickly. But I won’t lie, the biggest motivation for choosing frozen peas was the vibrant green colour they give to the soup. When I developed this pea and vegetable soup I wanted to make sure cream is entirely optional. Feel free to drizzle some on top just before serving or leave it out altogether. Pro tip – if you want to create a beautiful pattern of cream, drizzle some on a spoon, then slowly pour it on your soup and use a small wooden prick or stick to create a beautiful pattern.
Lazy Gal’s Pea Soup
You can whip up this vegan pea soup in less than 30 minutes! It’s certainly a soup that celebrates laziness. Worrying about cutting the vegetables into equal shapes? Not here. We will blend it all up, so sloppy cutting is not a problem. Worrying about having to wait long for your pulses to cook? Not with frozen peas! All in all, if you’re a lover of quick recipes, you’ve come to the right place! One of my favourites is my lazy gal’s red pepper pasta. You definitely also need to check out my super easy chia pudding that can save you so much valuable time every morning!
Enter The Secret Ingredient
How to replace cream in a recipe like this? Roll in the secret ingredient – white potato! I used two middle-sized potatoes. Thanks to their starchy texture, they added a wonderful creamy touch and helped make the soup thicker.
It’s the most delicious vegan starter dish. Being so creamy, it also makes the perfect main dish if you pair it with some fresh sourdough. I love how sophisticated it looks despite the fact we only used staple, cheap vegan ingredients like
Last but not least, it’s a great way to use up your leftover veg. I find celery to be quite tricky to use up quickly as it doesn’t usually represent the main ingredient in a dish. I love chucking it into soups like this amazing pea soup and making sure I avoid waste.
If you’re starting out as a vegan or just want to discover simple vegan recipes make sure to follow me on Pinterest, Instagram and Facebook. I’ve also compiled a list of 90 vegan meal ideas you can download FOR FREE here.
- 1/2 tbsp sesame oil
- 1.5 cup of frozen epas
- 2 white onions
- 4 garlic cloves
- 2 medium-sized white potatoes
- 4 stalks of celery
- 600 ml vegetable stock
- Optional: soy cream, roasted cashew nuts
- Seasoning: black pepper, salt, garlic powder, onion powder, chives, herbes de provence
Heat up sesame oil in a pan.
Add diced onion and garlic.
Fry gently for 5 miutes.
Add diced celery, potatoes and peas.
Fry gently for a few minutes, then add vegetable stock and bring to the boil.
Add all your seasoning – be generous.
Simmer for 15-20 minutes, until all the vegetables are soft.
Blend with hand mixer until smooth.
Serve with soy cream, roasted cashew nuts and an extra sprinkle of black pepper.