Classic Vegetarian Pea Soup Recipe
Classic Vegetarian Pea Soup Recipe
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Classic Vegetarian Pea Soup Recipe
Looking for a comforting, nutritious, and easy to make soup. This Classic Vegetarian Pea Soup Recipe is perfect for chilly days or when you’re craving a healthy, plant based meal. Packed with flavor, protein, and vibrant green goodness, it’s a wholesome dish your whole family will love.
Description:
This Classic vegetarian pea soup recipe is a delicious blend of fresh or frozen peas, vegetables, and aromatic herbs. Whether you’re a seasoned vegetarian or just exploring meatless meals, this recipe is simple, budget friendly, and ready in under an hour.
The bright green peas are the star of this dish, bringing a burst of sweetness and nutrition. With high levels of plant based protein, fiber, and vitamins, this soup is as healthy as it is flavorful.
The process starts with sautéing aromatic vegetables like onion, garlic, and celery to create a rich base. Then, peas are simmered with vegetable broth and fresh herbs to enhance their natural sweetness. Blending the soup creates a creamy, velvety texture without the need for dairy, making this soup vegan friendly too.
This hearty Classic Vegetarian Pea Soup Recipe is packed with flavor and loaded with healthy ingredients. Perfect for a quick lunch or dinner, it’s creamy, easy to make, and completely plant-based. Enjoy a comforting bowl of this delicious soup today.
Pair it with crusty bread for a light lunch or enjoy it as a starter for a more elaborate dinner. Whatever the occasion, this Classic Vegetarian Pea Soup Recipe will become a regular in your kitchen.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 3 cups frozen peas (or fresh peas)
- 1 medium potato, peeled and diced
- 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
- 1 bay leaf
- Salt and black pepper, to taste
- ½ cup fresh parsley, chopped (optional, for garnish)
- Lemon wedges (for serving)
Instructions:
- Prepare the Ingredients: Start by prepping all your vegetables. Dice the onion, celery, and potato, and mince the garlic.
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion, celery, and garlic. Sauté for 3–4 minutes until the onion becomes translucent and fragrant.
- Add the Potato and Herbs: Stir in the diced potato, thyme, and bay leaf. Cook for another 2 minutes to release the flavors of the herbs.
- Simmer the Soup: Pour in the vegetable broth and bring it to a boil. Reduce the heat to a simmer and let it cook for about 15 minutes, or until the potato pieces are tender.
- Add the Peas: Stir in the peas and cook for another 5 minutes if using frozen peas (8–10 minutes for fresh peas).
- Blend the Soup: Remove the bay leaf and thyme sprigs. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer it in batches to a countertop blender.
- Season to Taste: Add salt and black pepper to taste. If you like a brighter flavor, squeeze in a bit of lemon juice.
- Serve: Ladle the soup into bowls. Garnish with fresh parsley and serve with lemon wedges on the side.
Notes:
- Customizations: Add a dollop of vegan sour cream or a drizzle of coconut milk for extra creaminess.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.
- Freezing: This soup freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Optional Add ins: For extra protein, stir in cooked lentils or tofu cubes.
Classic Vegetarian Pea Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 celery stalks diced
- 4 cups vegetable broth
- 3 cups frozen peas or fresh peas
- 1 medium potato peeled and diced
- 1 teaspoon dried thyme or 2 sprigs fresh thyme
- 1 bay leaf
- Salt and black pepper to taste
- ½ cup fresh parsley chopped (optional, for garnish)
- Lemon wedges for serving
Instructions
- Prepare the Ingredients: Start by prepping all your vegetables. Dice the onion, celery, and potato, and mince the garlic.
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion, celery, and garlic. Sauté for 3–4 minutes until the onion becomes translucent and fragrant.
- Add the Potato and Herbs: Stir in the diced potato, thyme, and bay leaf. Cook for another 2 minutes to release the flavors of the herbs.
- Simmer the Soup: Pour in the vegetable broth and bring it to a boil. Reduce the heat to a simmer and let it cook for about 15 minutes, or until the potato pieces are tender.
- Add the Peas: Stir in the peas and cook for another 5 minutes if using frozen peas (8–10 minutes for fresh peas).
- Blend the Soup: Remove the bay leaf and thyme sprigs. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer it in batches to a countertop blender.
- Season to Taste: Add salt and black pepper to taste. If you like a brighter flavor, squeeze in a bit of lemon juice.
- Serve: Ladle the soup into bowls. Garnish with fresh parsley and serve with lemon wedges on the side.
Notes
- Customizations: Add a dollop of vegan sour cream or a drizzle of coconut milk for extra creaminess.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.
- Freezing: This soup freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Optional Add ins: For extra protein, stir in cooked lentils or tofu cubes.
