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

• Green peas - You can use any type of green peas, I used petit pois these are small, sweet and tender peas.
• Vegan butter - Used for sauteing the base ingredients.
• Onion and garlic - These are the foundation ingredients which need to be sauted.
• Coconut milk - Full fat coconut milk is used to give the soup a rich and creamy texture.
• Parsley and thyme - Be sure to use the fresh herbs for best results.
• Vegetable Broth - More liquid that is needed to make the soup.
• Black pepper and pink salt - To ehance the taste.

The instant pot version

• Switch the instant pot on and select "saute for 5 minutes".
• Once the inner pot heats up, add the dairy free butter,  onion and garlic and saute for about a minute until soft and translucent.
• Add the parsley followed by the peas and thyme and continue to cook for 2-3 minutes.
• Pour in the vegetable stock and coconut milk then stir.
• Put the lid on, switch the valve to "sealing".
• Select pressure cook on 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 and stir.

The steps (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 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.

Notes and tips

• First and foremost, might I add, For this recipe you might want to use my Vegetable Broth 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.
• Feel free to use any type of green peas for this soup recipe although petit pois are preferred.
• Use fat free coconut milk to lower the calorie intake even more if you wish.

More vegan soup recipes to try

• Cuban Black Bean Soup
• Creamy Carrot Ginger Soup
• Carrot and Red Lentil Soup
• Spicy Cabbage Detox Soup
• Roasted Red Pepper Tomato Soup
• Squash and Sweet Potato Soup
• Creamy Vegan Mushroom Soup
• Roasted Sweet Potato Soup
• Caribbean Pumpkin and Lentil Soup

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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: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 people

Calories: 445kcal

Author: Charla

Ingredients

• ▢ 3 tablespoon vegan butter (24g)
• ▢ 1 small onion chopped
• ▢ 4 garlic cloves minced
• ▢ 1½ cup vegetable broth (355ml)
• ▢ 4 ½ cups green peas (652g)
• ▢ 1 cup coconut milk (236ml)
• ▢ ½ cup fresh flat leaf parsley without the stalks(15g)
• ▢ 1 tablespoon fresh thyme (7g)
• ▢ pink salt and black pepper to taste

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 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 for 5 minutes".
• Once the inner pot heats up, add the dairy free butter, onion and garlic and saute for about a minute until soft and translucent.
• Add the parsley followed by the peas and thyme and continue to cook for 2-3 minutes.
• Pour in the vegetable stock and coconut milk then stir.
• Put the lid on, switch the valve to "sealing".
• Select pressure cook on 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 and stir.

Video

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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