Vegan Pea Soup (Stovetop + Instant Pot)

This pea soup is super delicious and super creamy, made using only a small amount of ingredients including garden peas, parsley,  stock, thyme and coconut milk. You can make this soup bowl using either your instant pot or stove top.

This vegan pea soup is the type of soup that is very very easy to prepare and can easily be bulk batched to save an excess amount of time.

It's so flavoursome, I promise you will have it over and over again and never get bored of it either.

After purchasing some garden peas from my local farmers market I just had to share this recipe with you all.

If you like vegetable soups that are rich, heart warming, that can be eaten any time of the year.

I'm confident Charla has you covered with this soup made from green peas. It doesn't take very long to make, suitable for most dietary requirements and simply darn right delicious.

I made this heart warming soup for my loved ones and needless to say it went down a treat. It yields a similar green hue to Caribbean Callaloo Soup

Garden peas are not really a crop I tend to eat religiously, in fact, I seldom eat them whole.

My chosen method of cooking peas is pureed into a soup and I may occasionally include them in a stir fry like this Thai Pineapple Fried Rice.

Ingredients you will need

The instant pot version

• Switch the instant pot on and select "saute".
• Add the dairy free butter,  onion and garlic and saute for about a minute until soft and translucent.
• Add the parsley then "cancel" the "saute" button so the residual heat will continue to cook the remaining ingredients.
• Add the peas, thyme, vegetable stock and coconut milk.
• Put the lid on, flick the valve to "sealing".
• Select pressure "high" and adjust the "+/- button" to 5 minutes.
• Allow the pot to come to pressure (should take a few minutes).
• Once cooked flick the valve to "venting" to perform a quick release.
• Use an immersion blender to puree the soup.
• Add black pepper and salt to taste.

How to make vegan pea soup

• Melt the dairy free butter in a saucepan on low-medium heat (picture 1)
• Saute the onion and garlic until soft and translucent.
• Transfer the onion and garlic in a medium sized saucepan then pour in the vegetable stock, green peas, coconut milk, parsley and pick the leaves from the steam of the thyme and add it to the pot. (picture 2-5)
• Stir then cover the saucepan with a lid, reduce the heat to low and simmer for 5 minutes.
• After 5 minutes finally transfer the soup mixture into a high speed blender and pulse for 2 minutes or use an immersion stick blender. (picture 6)

Notes and tips

• First and foremost, might I add, For this recipe you might want to use my  vegetable stock which use I highly recommend.
• Traditionally green pea soup is enriched with a heavy cream, as I wanted to stay within the realm of being dairy free I used coconut milk. The taste isn't altered at all, in fact it replicates the creaminess of cows milk.
• Check the recipe post for a head entitled "instant pot version" to make using your IP instead.
• You will need a blender or immersion stick to puree the peas into soup
• The consistency of the soup isn't too thick nor is it too thin. If you want a thick, puree type of soup then add another ½-1 cup of peas.
• Try to use vegetable stock that is sodium free or low in sodium.
• Add the pink salt and black pepper last, as it is a matter of taste.
• Try to source organic or local farmed peas, if possible. If you cannot I do understand just use what resources you have available.
• Use fat free coconut milk to lower the calorie intake even more if you wish.

More vegan soup recipes to try

• Creamy Carrot Ginger Soup
• Carrot and Red Lentil Soup
• Roasted Red Pepper Tomato Soup
• Squash and Sweet Potato Soup

**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Vegan Pea Soup

This pea soup is super delicious and super creamy, made using only a small amount of ingredients including garden peas, parsley,  stock, thyme and coconut milk. You can make this soup bowl using either your instant pot or stove top.

5 from 3 votes

Print Pin Rate

Course: Soup

Cuisine: British

Prep Time: 8 minutes

Cook Time: 10 minutes

Total Time: 18 minutes

Servings: 2 -4 servings

Calories: 445kcal

Author: Charla

Ingredients

• ▢ 3 tablespoon dairy free butter
• ▢ 1 small onion chopped
• ▢ 2 garlic cloves chopped
• ▢ 1 ⅓ cup of vegetable stock 300ml/10oz
• ▢ 4 ½ cups of green peas 652g
• ▢ ¾ cup of coconut milk 200ml/60z
• ▢ ½ cup of  fresh flat leaf parsley without the stalks(15g)
• ▢ 6 sprigs of thyme or ½tbsp of dried thyme
• ▢ Pink salt and black pepper to taste

US Customary - Metric

Instructions

Stovetop version

• Melt the dairy free butter in a saucepan on low-medium heat
• Saute the onion and garlic until soft and translucent.
• Transfer the onion and garlic in a medium sized saucepan then pour in the vegetable stock, green peas, coconut milk, parsley and pick the leaves from the steam of the thyme and add it to the pot. 
• Stir then cover the saucepan with a lid, reduce the heat to low and simmer for 5 minutes.
• After 5 minutes finally transfer the soup mixture into a high speed blender and pulse for 2 minutes or use an immersion stick blender.

Instant pot version

• Switch the instant pot on and select "saute".
• Add the dairy free butter,  onion and garlic and saute for about a minute until soft and translucent.
• Add the parsley then "cancel" the "saute" button so the residual heat will continue to cook the remaining ingredients.
• Add the peas, thyme, vegetable stock and coconut milk.
• Put the lid on, flick the valve to "sealing"select pressure "high" and adjust the "+/- button" to 5 minutes.
• Allow the pot to come to pressure (should take a few minutes).
• Once cooked flick the valve to "venting" to perform a quick release.
• Use an immersion blender to puree the soup.

Notes

• First and foremost, might I add, For this recipe you might want to use my vegetable stock which use I highly recommend.
• Traditionally green pea soup is enriched with a heavy cream, as I wanted to stay within the realm of being dairy free I used coconut milk. The taste isn't altered at all, in fact it replicates the creaminess of cows milk.
• Check the recipe post for a head entitled "instant pot version" to make using your IP instead.
• You will need a blender or immersion stick to puree the peas into soup
• The consistency of the soup isn't too thick nor is it too thin. If you want a thick, puree type of soup then add another ½-1 cup of peas.
• Try to use vegetable stock that is sodium free or low in sodium.
• Add the pink salt and black pepper last, as it is a matter of taste.
• Try to source organic or local farmed peas, if possible. If you cannot I do understand just use what resources you have available.
• Use fat free coconut milk to lower the calorie intake even more if you wish.

Nutrition

Calories: 445kcal | Carbohydrates: 54g | Protein: 19g | Fat: 19g | Saturated Fat: 16g | Sodium: 664mg | Potassium: 1076mg | Fiber: 17g | Sugar: 20g | Vitamin A: 3958IU | Vitamin C: 147mg | Calcium: 139mg | Iron: 9mg

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