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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!
And you can use either fresh or frozen peas. Easy peasy.
I never leave the supermarket without a bag of frozen peas. Not only they are generally less expensive than fresh peas, but they take a lot of prep work out of your meal and come in handy an endless number of times.
I use this all year staple for salads, delicious crostini, quick sides and and pasta recipes like pasta with peas and pappardelle. Recipes that turn frozen peas into quick meals full of plant-based protein, vitamins, 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 potatoes, broth and cook. Then add the peas – they cook in no time! – and finally blend everything with fresh mint leaves.
The result is a healthy and vegan pea soup without a single drop of cream in it. Creamy yet light and low calories. What’s not to love?
Serve for lunch or a starter with crusty no-knead panini bread, warm Italian focaccia or golden croutons and make a delicious filling meal on a budget.
List of the ingredients
- Frozen peas
- 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, broth, and cook for 10 minutes.
- Add the frozen peas and cook until tender.
- Turn off the heat, 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: either fresh peas and frozen peas are fine. You can use regular peas such as Garden peas, English peas or petit peas or pois. You’re welcome to use whatever kind of peas you have!
Broth: to keep the flavors clean and fresh use a light vegetable broth or even water.
Potato: it gives more texture and makes the soup more substantial and creamier without using dairy.
Mint: in this popular combination, 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 some fresh herbs like basil or dill to brighten up 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 for up to 3 days. It’s also freezable: divide among airtight containers (leaving 1 inch space at the top), and freeze 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
- 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
- 2-3 tablespoon cooked peas (reserve them before blending the soup)
- 1 tablespoon pine nuts
- extra virgin olive oil, for drizzling
- 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, vegetable broth, bring to the 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 flavour and beautiful colour of the peas).
- Turn off the heat, season with salt (I use almost a full teaspoon), pepper and fresh mint leaves. Let it cool slightly before blending.
- If 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, you can add some broth or water to thin it out until you have a consistency you like.
- One the soup is blended, return it to the pot, taste again and make sure to adjust the seasoning as needed.
- Serve with a drizzle of extra virgin olive oil, freshly ground black pepper, and some garnishing such as cooked peas or pine nuts if desired. Enjoy!
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