This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info please check out my Disclosure Policy. Appreciate your support!
Introducing my comforting Pea Soup, a quick pea soup recipe that takes just 10 minutes! This easy pea soup recipe is made with only six ingredients you’ll likely already have at home! Love peas? Try my Mashed Peas too.
Pea Soup at a Glance
James's tipBlend for a full minute. The peas need it to turn silky, otherwise you get whole peas in the bowl.
Key ingredients
- Frozen peas
- Fresh ginger
- Red onion
- Garlic
- Vegetable stock
- Olive oil
Why you'll love it
- Ready in about 10 minutes
- Only 6 ingredients
- Straight from the freezer
Quick summary
This pea soup fries red onion, garlic and fresh ginger, boils frozen peas in vegetable stock for 5 minutes, then blends it smooth. It takes about 10 minutes, uses 6 ingredients and is gluten free, dairy free and vegan.
Table of Contents
Save this recipe!
I'll email you a shopping list plus helpful tips to make the best version of this recipe
Why this recipe works
If you haven’t tried this pea soup, you are missing out! It’s honestly one of the fastest soups I have ever made! And you can make it with frozen peas which everyone has in the freezer.
It refrigerates and freezes great if you want to make extras for later.
This frozen pea soup is one of many vegan soup recipes on my website! Check out more of my vegetable soups such as my Slow Cooker Carrot and Coriander Soup or a quicker Best Carrot & Coriander Soup or Parsnip Soup and Mushroom Soup.
And for another soup recipe to try, take a look at my Cauliflower Soup.
Ingredients to make Pea Soup
- Olive Oil – is used to cook up the onion, ginger, and garlic.
- Garlic Cloves – add a fabulous flavour to this frozen pea soup.
- Fresh Ginger – should be peeled before chopping. If you have too much, try using it up in my Vermicelli Soup.
- Red Onion – gives a great undertone to this pea soup.
- Frozen Peas – add the main flavour and colour to this dish. Use 400g, which is about 3 cups. Have any spare, then try my Mashed Peas, Pea and Mint Soup or Refreshing Pea & Avocado Dip.
- Vegetable Stock – adds quick flavour and is the perfect vegan solution to form the base of this soup. Check your stock is gluten free, as some cubes and powders contain wheat. If you have some spare stock cubes then try making my Vegetable Tagine or Leek and Potato Soup.
See recipe card for full information on ingredients and quantities.
Substitutions
- Olive Oil – other oils will work just fine in this green pea soup.
- Garlic Cloves – I definitely prefer fresh, but minced garlic or garlic powder will work in a pinch.
- Ginger – Another flavour that works great in this recipe is mint. Try fresh mint leaves in place of ginger.
- Red Onion – can be replaced with yellow or white onion.
- Frozen Peas – Use fresh peas in the same weight and simmer for 2 to 3 minutes longer.
- No onion or garlic – Leave them out and add a little more ginger. A reader did this and loved it.
Variations
- Spicy – add some chopped chillies, fresh or canned, to spice up this easy pea soup.
- Creamier – Add 1 small potato with the peas, or blend in a splash of oat cream. For a dairy free swirl, use coconut yoghurt. Top with fresh herbs and gluten free croutons.
- Kid friendly – Kids love to dip things in soups! Try gluten free toast fingers or gluten free crackers for dipping.
- Pea and mint – Swap the ginger for a small handful of fresh mint, blended in at the end.
- Greener – Want more greens? Try my Spinach Soup.
- Courgette – Got courgettes to use up? Make my Courgette Soup.
How to make Pea Soup
Step 1: Firstly, roughly chop the onion and ginger and crush the garlic.
Step 2: In a large pot, combine the olive oil, garlic, onion, and ginger and fry until the onion softens.
Step 3: Add the frozen peas and vegetable stock and boil for 5 to 6 minutes.
Step 4: Hand or machine blend for at least 1 minute until completely smooth.
Hint: The peas can be added in their frozen state. No need to defrost! If you use a jug blender, never fill it more than half full with hot soup. Taste before adding salt, because stock is already salty.
Leftovers
Cool the soup within 2 hours, then keep it covered in the fridge for up to 2 days. To freeze, cool it first, then freeze in portions for up to 3 months. Defrost overnight in the fridge and eat within 24 hours. Reheat until steaming hot all the way through, stirring, and only reheat it once.
Recipe FAQs
Yes! It’s my preferred method! Making pea soup with frozen peas is SO quick and easy. Your whole soup is ready to go in about ten minutes!
Use a little less stock, or add one small cooked potato before blending.
Green pea soup, like this one, uses fresh or frozen peas and is ready in minutes. Split pea soup is made with dried peas that have been split, and it simmers for an hour. It is generally thinner, with pieces of pea and often ham visible, while green pea soup is a little thicker and usually smoother.
Yes. Cool it, chill it in the fridge for 2 hours and serve with a little mint, like a summer starter. Keep it in the fridge and eat it within 2 days.
Cool the soup within 2 hours, then keep it covered in the fridge for up to 2 days. To freeze, cool it first, then freeze in portions for up to 3 months. Defrost overnight in the fridge and eat within 24 hours. Reheat until steaming hot all the way through, and only reheat it once.
Overcooking the peas, which turns the soup grey, and not blending for a full minute, which leaves whole peas. Taste before adding salt, because stock is already salty.
What to serve with Pea Soup
YOU MIGHT ALSO LIKE…
FREE SOUP GUIDE
5 Easy Veg Soups
Five gluten and dairy free soups, sent straight to your inbox for free.
Pea Soup
Ingredients
- 2 tbsp olive oil
- 2 medium garlic cloves, crushed
- 45 g fresh ginger, peeled & sliced (thumb sized)
- 1 small red onion, diced
- 400 g frozen peas, about 3 cups
- 750 ml vegetable stock, gluten free; if using Marigold bouillon powder, 3 level tsp (15g)
Instructions
- Firstly, roughly chop the onion and ginger, crush the garlic.
- To a large pot add the olive oil, crushed garlic, onion and ginger and fry together until the onion softens.
- Add the frozen peas and vegetable stock and boil for 5 to 6 minutes.
- Finally, hand blend or machine blend for at least 1 minute until completely smooth.
Video
Notes
Nutrition
This is a lovely fast soup. So simple, yet so rich. Very clear instructions. Thank you so much.
Thank you 🙂
Excellent taste and so easy to make!
Thanks so much Sarah 🙂
Tried to make pea soup made as required but peas stayed whole
Did you blend it as shown in step 4?
Easy to follow x Thank you
Thank you Eva 🙂
Delicious. Subbed some of the stock with cream. Mmmmmm yum
Thank you 🙂
Delicious
Fantastic Soup!
Thanks so much Gilly 🙂