This creamy Green Pea Soup is made with frozen peas, vegetable broth, and cashew milk. It's completely vegan and super easy to make. The soup is also freezer-friendly!
Why This Recipe Works
- This soup is probably one of the easiest soups I've made! It comes together in just 20 minutes and takes almost no prep or cooking!
- There is only a handful of ingredients but still a ton of flavor! Onion, garlic, and fresh herbs are what give this soup its delicious flavor. I also add chili flakes for a kick and some lemon juice for a little tang to round the flavors.
- The soup is completely vegan. I do add creme fraiche for serving (see photos) but you can easily skip it or add vegan sour cream instead of more nut milk. I'm using cashew milk for this soup which is super creamy.
- It's freezer-friendly! This is so important with recipes that can be easily doubled and stored for days when you just don't feel like cooking. It makes life so much easier!
- Green Sweet Peas - This soup is made with frozen peas, not split peas. You could do that too but it would take much longer and you would need different measurments. I prefer fresh frozen peas in soup. They make it bright green and so creamy!
- Vegetable stock - The peas get cooked in just the veggie stock and it's the main part of the soup along with the peas so choose wisely! The better the stock, the better the soup!
- Onion and garlic - These two bring a lot of flavor to this soup, I recommend you don't skip them! You could use roasted garlic and just add it to the blender right before blending instead of using raw garlic and sauteing it.
- Cashew milk - I chose cashew milk to keep the soup vegan and because it's a very milk and very creamy nut milk. Other ones like almond or oat milk can also be used but might give the soup a slightly different flavor.
- Lemon - Freshly squeezed lemon juice gives the soup the little bit of tang and freshness it needs. Try not to use the bottled stuff if possible, it makes a big difference!
This soup takes almost no time to make and there is minimal cooking and almond no prep. That's the way all recipes should be, right?! The steps below are corresponding with the photos underneath.
- Cook saute the onion with avocado oil and a pinch of salt. When they're golden and starting to caramelize, add the garlic and chili flakes and saute for 30 seconds more.
- Add a good splash of the stock to deglaze the pot and get all those briown bits stuck to the bottom of the pan off. This is where all the flavor is!
- Add the rest of the stock and the peas. Bring back to a boil and cook for about 5 minutes.
- This is after the soup is blended. (see step 7)
- Add the soup and the fresh herbs to a high-speed blender and blend carefully on low until smooth.
- The soup should be smooth and frothy.
- Pour the soup back into the pot and add the cashew milk, lemon juice, and pepper. Add more salt to taste. Enjoy!
- If you don't have a regular high-speed blender, you can also use an immersion blender! It's an easier and safer option. Using a blender should be done very carefully because the steam from the soup could push the lid off and burn you. Always leave the little top lid slightly ajar.
Serving and Storing
- Toppings and Garnish - You can eat the soup plain or add a bunch of toppings to make it pretty! I like adding fresh herbs, chili flakes, a drizzle of milk, sour cream, or creme fraiche. You can also reserve some peas before blending for garnish. Homemade croutons are also a great option. Check out these homemade Garlic Croutons I shared with this Cauliflower Soup!
- Fridge - You can serve the soup right away or store it in an airtight container in the fridge for up to 3-4 days. I like using large mason jars, it makes it easy to just pour the soup into a saucepan to reheat.
- Freezing - This soup freezes well. Store it in a freezer-safe container for 2-3 months. Always leave a bit of room because liquids expand as they freeze and your container could break and make a mess.
Yes! The only thing I add that is not vegan is the creme fraiche for serving which you can easily skip. You can also add a sprinkle of nutritional yeast for extra flavor for serving.
Yes, you can! The soup lasts in the fridge for 3-4 days so you can reheat it for a quick lunch during the week.
No, that wouldn't work, unfortunately. It would have to be a completely different weight for the split peas and it would change the flavor and texture of the soup a lot. I prefer the fresh peas so I haven't tried making anything similar with split peas.
Yes, the soup freezes well in a freezer-safe container. To reheat it, add it to a saucepan with a splash of water and heat over low-medium heat making sure it doesn't burn.
More Creamy Soup Recipes
If you're looking for more soup recipes, refer to my Soups category or check out these four amazing creamy soups!
Delicious vegan soup made with frozen peas, blended into a smooth cream with vegetable stock and cashew milk.
- 1 tbsp avocado oil (or other cooking oil)
- 1 medium yellow onion, finely chopped
- ¼ tsp sea salt (plus more for seasoning)
- 2-3 cloves garlic, minced
- 3 cups vegetable stock
- 750g (26.5oz) frozen sweet green peas
- 1 tbsp EACH fresh mint, fresh dill, and fresh parsley
- ½ lemon, juiced
- ½-1 cup cashew milk
- Freshly ground black pepper to taste (¼ -½ tsp)
- ¼ tsp red pepper flakes (optional)
- For serving: sour cream, creme fraiche, crushed red pepper flakes, black pepper
- Heat up a large pot over medium-high heat, add the oil, chopped onion, and salt. Saute on medium for 5-10 minutes. You want the onion to be translucent and soft, and with some brown bits starting to caramelize.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Carefully deglaze the pan with a splash of the vegetable stock to release anything that’s stuck to the bottom of the pot.
- Add the rest of the stock and the frozen peas. Bring it all back to a boil, you can cover the pot with a lid to speed this up, and cook for 5 minutes. The peas should be bright green, if they’re a little wrinkly, they’re just a little overcooked but that’s ok.
- Stir in fresh mint, dill, and parsley.
- Use an immersion blender to blend everything together until smooth. You can also use a regular blender but be very careful, see notes for more details.
- Add lemon juice, ½ cup cashew milk, freshly ground black pepper, and chili flakes if using. Add more cashew milk as necessary to achieve desired consistency.
- Add more salt, pepper, or lemon juice to taste and serve hot with a spoonful of sour cream or creme fraiche.
Blending soup in a blender: Be very careful when using a blender as hot liquid could blow the lid off due to pressure from the steam. Only use a blender that allows you to leave it slightly ajar. I like removing the small lid in the middle of the big one and just holding it above the spot it would normally be so the steam has space to escape but the soup doesn’t splatter.
Keywords: sweet peas, green peas, soup