Introducing a comforting Pea Soup that’s ready in just 10 minutes. This easy recipe uses only six common ingredients and works beautifully with frozen peas you probably already have in the freezer.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Pea Soup
- Substitutions
- Variations
- How to make Pea Soup
- Leftovers
- Recipe FAQs
- What to serve with Pea Soup
- Pea Soup Recipe
Why this recipe works
This pea soup is fast, simple, and satisfying. It relies on frozen peas for color, texture, and flavor, so there’s no need to defrost or soak anything. A quick sauté of onion, garlic and ginger builds a fragrant base, then the peas and vegetable stock cook briefly before blending to a smooth, bright soup.
The soup stores well: refrigerate for up to a week or freeze portions for up to three months, making it ideal for batch cooking and quick lunches.
Ingredients to make Pea Soup
- Olive oil – for sautéing the aromatics.
- Garlic cloves – crushed or minced for flavor.
- Fresh ginger – peeled and chopped; adds warmth and brightness.
- Red onion – diced; you can substitute yellow or white onion if preferred.
- Frozen peas – the main ingredient; add them straight from the freezer.
- Vegetable stock – forms the base of the soup and keeps it vegan.
See the recipe card below for exact quantities and full details.
Substitutions
- Oil: any neutral oil works if you prefer something other than olive oil.
- Garlic: fresh garlic is best, but jarred minced garlic or a pinch of garlic powder will work in a pinch.
- Ginger: fresh mint is a nice alternative for a different herbal note.
- Onion: yellow or white onion can replace red onion without issue.
Variations
- Spicy: add chopped fresh chilies or a pinch of chili flakes.
- Deluxe: swirl in vegan cream, add fresh herbs, or top with croutons.
- Kid friendly: serve with grilled sandwiches or crackers for dipping.
How to make Pea Soup
Step 1: Roughly chop the onion and ginger and crush the garlic.
Step 2: In a large pot, heat the oil and sauté the garlic, onion, and ginger until the onion softens.
Step 3: Add the frozen peas and vegetable stock, bring to a boil, and simmer for about 5 minutes.
Step 4: Blend the soup until smooth using a hand blender or a countertop blender. Adjust seasoning to taste.
Hint: The peas can be added frozen—no need to defrost.
Leftovers
Store pea soup in an airtight container in the refrigerator for up to a week. Reheat gently on the stove or in the microwave. Freeze extra portions for up to three months—consider freezing single portions for quick meals later.
Recipe FAQs
Yes—using frozen peas is quick and convenient. They preserve flavor and color and cook fast, making this soup ready in about ten minutes.
Pea soup can be vegetarian, but traditional versions sometimes use meat stock or ham. This recipe uses vegetable stock and is fully plant-based.
Pea soup here uses fresh or frozen peas and is usually smooth. Split pea soup uses dried split peas and often includes visible pieces and a thicker, heartier texture.
What to serve with Pea Soup
- Gluten Free Seeded Bread
- Socca (chickpea flatbread)
- Simple flatbread
- Vegan quiche
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Pea Soup
Ingredients
- 2 tbsp olive oil
- 2 medium garlic cloves, crushed
- 45 g fresh ginger, peeled & sliced
- 1 small red onion, diced
- 3 cups frozen peas
- 750 ml vegetable stock
Instructions
- Firstly, roughly chop the onion and ginger, crush the garlic.
- In a large pot, add the olive oil, crushed garlic, onion and ginger and fry until the onion softens.
- Add the frozen peas and vegetable stock and boil for 5 minutes.
- Finally, blend by hand or in a machine until smooth. Season to taste and serve.
Notes
Nutrition
Carbohydrates: 9 g |
Protein: 1 g |
Fat: 15 g |
Saturated Fat: 2 g |
Fiber: 1 g |
Sugar: 6 g
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