Can I use frozen peas for this creamy soup?

Yes, the recipe specifically states you can use either fresh or frozen peas for this creamy soup.

How do I achieve a smooth consistency for the pea soup?

After cooking, allow the soup to cool slightly, then puree it until completely smooth. You can add more water if you prefer a thinner consistency.

What gives this vegan pea soup its distinctive fresh flavor?

The recipe calls for 15-20 fresh mint leaves and dried oregano, which infuse the soup with a bright, aromatic taste.

How long does this creamy pea soup take to cook?

The soup cooks for 20-30 minutes after adding water, or for 2 whistles if using a pressure cooker, ensuring the vegetables are softened.

How should I store leftover Creamy Pea Soup?

Once cooled, store the pureed pea soup in an airtight container in the refrigerator for 3-4 days. It can also be frozen for longer storage.

7 years ago

Creamy Pea Soup
[Vegan]

NM By: Natasha Minocha

Author Bio

Healthy, happy, and sometimes indulgent. As a foodpreneur and a blogger, I’m always surrounded by food.... Read More

Order with Instacart Download Our App

A bowl of vibrant green creamy vegan pea soup, garnished with a swirl of plant-based cream and chopped nuts, served hot.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Creamy Pea Soup [Vegan]

Dairy Free

Cool weather calls for warm, comforting bowls of food, right? We particularly love eating comfort foods that are hearty yet light on the stomach and easy to prepare. Like this simple 6 ingredient creamy pea soup!

Ingredients You Need for Creamy Pea Soup [Vegan]

3 1/3 cup Fresh or Frozen Peas
1 Onion, roughly chopped
4-5 Garlic cloves, chopped
1 teaspoon Dried oregano
15-20 Fresh mint leaves
1 tablespoon Extra virgin Olive oil
2 cups Water (You may need more)

Order with Instacart Download Our App

How to Prepare Creamy Pea Soup [Vegan]

Heat the oil in a medium size saucepan or pressure cooker.
Add the chopped garlic and onions, saute till translucent, about 3-4 minutes on medium heat.
Add the peas, dried oregano, mint leaves, salt and pepper. Cook for 2-3 minutes.
Add water, mix well and let it cook for 20-30 minutes, until the vegetables are softened and cooked through. If using a pressure cooker, let this cook for 2 whistles. Open the lid when the steam is completely released.
Allow the soup to cool a bit and then puree it till smooth. If the soup is too thick for you, add some more water to get the consistency you prefer.
Taste and adjust for seasoning. Garnish with some cream and nuts, serve hot. Enjoy!