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Velvety, fresh, and delicious, this super easy green pea soup is ready in just 20 minutes. It’s vegan, full of nutrients, and toddler-approved!
You can also use either fresh or frozen peas. Easy peasy.
I never leave the grocery store without a bag of frozen peas. Not only are they generally less expensive than fresh peas, but they also take a lot of prep work out of your meal and come in handy endlessly.
I use this all-year staple for, delicious , quick , and pasta recipes like and . Recipes that turn frozen peas into quick meals full of plant-based protein, fiber, and iron.
But don’t get me wrong – fresh peas are amazingly delicious – but today, I’ve used the frozen counterpart to make this green pea soup recipe easier and equally delightful.
All you have to do is sauté the onion, add the potatoes and broth, and cook. Then add the peas—they cook in no time! Finally, blend everything with fresh mint leaves.
The result is a healthy, vegan pea soup without a single drop of cream. It’s creamy yet light and low in calories. What’s not to love?
Serve a vibrant, homemade green pea soup with crusty , warm , or on the side for a delicious meal on a budget that is sure to please the whole family.
List of the ingredients
- Frozen peas
- Potato
- Onion
- Mint leaves
- Vegetable broth
- Olive oil
- Salt & black pepper
How to make it
(Note: full recipe and ingredients at the bottom of the page)
- Sauté onions in olive oil until soft.
- Add the cubed potatoes and broth, and cook for 10 minutes.
Recipe notes & tips
Green pea soup ingredients
Onion & olive oil: The recipe starts with a simple flavor base made with onion sautéed in olive oil until soft and sweet.
Peas: Both fresh and frozen peas are fine. You can also use regular peas, such as Garden peas, English peas, petit peas, or pois. You’re welcome to use whatever kind of peas you have!
Broth: I prefer low-sodium vegetable broth or even water to keep the flavors clean and fresh. But your favorite broth should work just fine as a substitution.
Potato: The starchy root adds texture and makes the soup more substantial and creamier without using dairy.
Mint: I love the combination of mint and peas, where the subtle mint flavor doesn’t overpower the delicate peas but adds a fresh layer of flavor. You can also leave out the mint, but I would advise adding fresh herbs like basil or dill to brighten the flavors.
Salt & pepper: Make sure to adjust the seasoning as needed.
Recipe updated: originally posted in December 2018, I’ve tweaked the recipes and added new photos.
Green Pea Soup leftovers
You can make a big batch of this frozen pea soup. It keeps well in the fridge in an airtight container for up to 3 days. It’s also freezable: divide among airtight containers (leaving 1-inch space at the top) and freeze for up to 2 months.
Looking for more quick soup recipes?
If you have a look at my , you’ll find plenty of soups full of beans and vegetables, while here I’ve listed a few quick soups ready in 30 minutes or less:
If you make this quick green pea soup, leave a comment, rate it, or tag a photo on Instagram.
I would love to hear from you!
Green Pea Soup
This comforting pea soup with mint is creamy, delicious, packed with nutrients, and ready in no time. It makes a brilliant and inexpensive last-minute meal for the whole family. The recipe makes 4 servings (about 1 ¼ cups each).
Ingredients
- 1 Tbsp olive oil
- 1 medium-sized onion, sliced or diced
- 1 (9oz/250 grams) medium potatoes, diced
- 2 ½ cup (600 ml) low-sodium vegetable broth or water
- 4 cups (500 grams) frozen or fresh peas
- 10 fresh mint leaves
- salt & pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and saute' for about 5 minutes until soft and translucent.
- Add the cubed potato and vegetable broth, bring to a boil, reduce the heat, cover with a lid, and cook for 10 minutes or until the potato cubes are soft.
- Add the peas and simmer for 4 minutes (no longer, or you will lose the fresh flavor and beautiful color of the peas).
- Turn off the heat, season with salt (I use almost a full teaspoon), pepper, and fresh mint leaves, and let it cool slightly before blending.
- If you are not using an immersion blender, carefully transfer the soup to a stand blender, working in batches if necessary. (Do not fill past the maximum fill line, or the soup could overflow!). If the soup is too thick for you, add some broth or water to thin it out until you like the consistency.
- Once the soup is blended, return it to the pot, taste it again, and make sure to adjust the seasoning as needed.
- Serve with a drizzle of extra virgin olive oil, freshly ground black pepper, and, if desired, some garnishing such as cooked peas or pine nuts. Enjoy!
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