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a bowl and a half of 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.
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

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