Pea Soup

Pea Soup topped with chilli flakes with a slice of toasted bread.

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4.95 from 17 votes

A comforting Pea Soup that's ready in 10 minutes with only 6 ingredients.

Prep Time1

Cook Time10

Total Time11

Course: Lunch

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

Ingredients

2 tbsp olive oil
2 medium garlic cloves crushed
45 g fresh ginger peeled & sliced (thumb sized)
1 small red onion diced
3 cups frozen peas
750 ml vegetable stock

Metric - US Customary

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 minutes.
Finally, hand blend or machine blend until smooth.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store in an airtight container in the fridge for up to a week. Reheat in a pot/pan over a low heat until piping hot or in the microwave.

To Freeze: Freeze in an airtight container for up to three months. Consider freezing in individual serving sizes to have an easy lunch to heat up.

Tip 1: If you want a chunky pea soup, simply stop blending when it reaches the consistency you want.

Tip 2: Consider adding in some more vegetables such as carrots, celery, or potatoes.

Tip 3: Pea soup is great with small pieces of ham or tofu ham.

Nutrition