Green Pea Soup
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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.
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I use this all-year staple for salads, delicious crostini, quick sides, and pasta recipes like pasta with peas and pappardelle. 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 panini bread, warm Italian focaccia, or croutons 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.
- Add the frozen peas and cook until tender.
- Turn off the heat and stir in fresh mint and seasoning.
- Let it cool slightly.
- Blend until smooth and creamy. Ready!
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.
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 soup category, 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:
- Tomato soup with basil
- Red lentils and carrots soup
- Creamy carrot and ginger soup
- Italian white bean soup
- Spinach potato soup
If you make this quick green pea soup, leave a comment, rate it, or tag a photo #theclevermeal on Instagram.
I would love to hear from you!
Green Pea Soup
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
Garnish (optional)
- 2-3 tablespoon Cooked peas (reserve them before blending the soup)
- 1 tablespoon pine nuts
- extra virgin olive oil, for drizzling
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!
Hello,
I was looking for recipes that was mint focused; so I chose this recipe as my first experience. I love peas so why not! What I did find that 500 grams of peas wasn’t 4 cups as stated in the recipe but 2 cups. I had to adjust the amount for the vegetable broth. I added red chili flakes because I love some heat in my dishes.
I enjoyed it. Garnished with cubes of avocado, scallions (I’m growing) and sprinkle of goat feta cheese.
Thank you
You’re very welcome, Mia. : )
I’m very glad you loved the recipe. x
Oh my gosh, this was so good and so easy to make! Even my 14-year-old son loved it–and he went back for a second serving! Thanks for the recipe.
I’m so happy to hear that, Melissa!
Thanks so much for your lovely feedback. : )
By far the best vegan pea soup my hubby and I have ever had. We subbed basil instead of mint, because we like that flavor more. It’s so fresh and such a good way to use up the extra bag frozen peas we found in the back of the freezer. I’m so excited I found this recipe, this will now join our regular rotation – thank you!
What a lovely feedback, Erin!
I’m so glad you loved this recipe and thanks so much for sharing. x
I had two cups of thawed peas left in my fridge since I didn’t use them in another recipe. So I tried this pea soup tonight, and instead used six petite potatoes. I didn’t have any mint leaves on hand but alternated with basil. The finished soup was delicious! Using half the amount of peas, potatoes and onion is still plenty for about 2-3 servings. I will definitely make this again. Thank you for sharing your recipe. Oh, and I topped off the soup with feta cheese vs. Parmesan. 🙂
That sounds delicious! Thanks so much for sharing your lovely feedback, Sandi : )
Have a great weekend. x