Creamy Vegan Pea Soup

This creamy vegan pea soup is made from frozen peas, which makes it even faster and easier to whip up. It’s light yet filling, and perfect for any time of the year.

Course Soup

Cuisine Western

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Ingredients

1 tablespoon olive oil
3 cloves garlic chopped
1 onion chopped
1 pound frozen green peas
1 ⅔ cup vegetable stock
1 large potato diced into ½-inch cubes
1 tablespoon lemon juice
Salt, to taste
Ground black pepper, to taste

Instructions

Prepare the vegetable by peeling and chopping the onion, garlic and potato.
In a large pot, heat a tablespoon of olive oil, then add onion and gently cook until translucent, stirring occasionally. Add the garlic and cook for another minute. Make sure the garlic doesn’t turn brown.
Add the diced potatoes and peas, pour over the vegetable stock, and season with salt and pepper.
Bring the soup to a boil, reduce heat and let it simmer for about 15 minutes, until the potatoes and peas are fork-tender. Then, remove from heat and add a tablespoon of lemon juice.
Carefully transfer the soup to a blender and blend until smooth. Pour the creamy soup back into the pot and heat it up once again. Alternatively, you can also use a stick blender.

Nutrition