This vividly hued creamy vegan green pea soup is a good choice when you want a warming vegan bowlful quickly. Featuring frozen green peas and your favorite plant-based milk or coconut milk, it’s practically ready when you are.
This soup is a great choice when you want a warming bowlful quickly. It’s not a soup that needs to simmer for a long time — on the contrary, the less cooking the better, since you’ll want it to retain its bright green color.
Green peas, an inexpensive frozen veggie packed with flavor and vitamins, make a flavorful soup base. A hint of coconut milk makes it luscious, and with fresh herbs, ginger, and lime, the soup takes on a bit of a Thai flavor. If you’re not a fan of coconut milk, you can use your favorite plant-based milk, like oat or cashew.
Complete the meal: Speaking of Thai, this is a fantastic first course to serve with Thai-style main dishes. Here are some ideas:
- Stir-Fried Pineapple Coconut Rice
- Peanut Satay Soba Noodles with Coconut
- Thai-Flavored Tossed Salad with Peanut Dressing
Or, serve simply with a sandwich or substantial salad.
Explore more …
Quick Creamy Vegan Green Pea Soup
This vividly hued creamy vegan green pea soup is a good choice when you want a warming vegan bowlful in short order.
Ingredients
- 1 tablespoon olive or other vegetable oil
- 1 large or 2 medium onions, chopped
- 2 cloves garlic, minced
- Two 16-ounce bags frozen green peas, thawed
- 1 vegetable bouillon cube
- 1/4 cup chopped parsley or cilantro, plus more for garnish if desired
- 2 scallions, chopped, plus more for garnish if desired
- 2 cups water, plus more, as needed
- Juice of 1 lime
- 2 to 3 teaspoons great fresh or squeeze-bottle ginger
- 1 3/4 cups plant-based milk or one 14-ounce can light coconut milk
- Salt and freshly ground pepper to taste
- Sriracha or other hot seasoning to taste, optional
Instructions
- Heat the oil in a soup pot. Add the onions and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden and beginning to turn light brown.
- Combine the sautéed onion mixture with 1 1/2 packages of the peas (reserve the rest), bouillon cube, parsley, and scallions in a blender with 2 cups water. Process until very smoothly pureed. Or, you can puree this mixture right in the soup pot with an immersion blender, though the result will be a bit less smooth.
- If you used a blender, transfer the mixture back to the soup pot. Either way, add the ginger and plant-based milk.
- Add the reserved peas and bring to a simmer over medium heat, stirring occasionally, but don’t let the mixture boil. Adjust the consistency with a little more water if too thick.
- Season with salt and pepper. Add a little hot seasoning if you’d like — don’t overdo it, as you can always pass it around.
- Serve at once. Garnish each serving with a little parsley or cilantro and a drizzle of coconut milk if you’ve set them aside.
See lots more irresistible recipes for vegan soups & stews.
Photos: New Africa/Bigstock
Leave a Reply