20-Minute Vegan Pea Soup
A creamy, plant-based pea soup flavored with parsley, thyme, garlic, and onion, finished with coconut milk for a dairy-free, comforting dish.
Equipment
- 1 High-Speed Blender or Immersion Stick Blender
- 1 Medium Saucepan or Stockpot
- Measuring Cups and Spoons
- Ladle
Ingredients
- 3 tbsp vegan butter 24 g
- 1 small onion chopped
- 4 garlic cloves minced
- 1½ cup vegetable broth 355 ml
- 4½ cup green peas 652 g
- 1 cup coconut milk 250 ml
- ½ cup fresh flat-leaf parsley chopped (15 g)
- 1 tbsp fresh thyme 7 g
- Pink salt and black pepper to taste
Instructions
- Prepare the Ingredients: Gather all ingredients before starting to cook, including chopped onion, minced garlic, green peas, fresh parsley, and thyme. .Measure out the coconut milk and vegetable broth, and have your vegan butter ready. Preparing everything in advance ensures a smooth cooking process and consistent flavor.
- Sauté Aromatics on Stovetop: In a medium saucepan, melt the vegan butter over low to medium heat. Add the chopped onion and minced garlic, sautéing gently until soft, translucent, and fragrant, which should take about 3–4 minutes. Stir frequently to prevent burning and to evenly release the aromatics’ natural sweetness.
- Combine Soup Base: Add the green peas, chopped parsley, fresh thyme, vegetable broth, and coconut milk to the saucepan. Stir gently to combine, ensuring the peas are fully submerged and the herbs are evenly distributed. Cover the pan with a lid and reduce heat to low, allowing the flavors to meld during a 5-minute simmer.
- Blend to Creamy Perfection: Once the peas are tender, transfer the mixture to a high-speed blender or use an immersion stick blender directly in the pot. Blend for 2–3 minutes until the soup is smooth and creamy, without any lumps, achieving a velvety texture that mimics a traditional cream-based soup.
- Season and Adjust: Taste the soup and add pink salt and freshly ground black pepper to your preference. Adjust the thickness by adding a bit more broth or peas if desired. Stir well, then serve hot in bowls, garnished with extra parsley or a drizzle of coconut milk for a visually appealing presentation.
Notes
- Use fresh or frozen peas depending on availability; both work well, but fresh peas give a slightly sweeter flavor.
- Lightly sauté onions and garlic for maximum aroma without browning them too much, which can make the soup bitter.
- Adjust coconut milk amount for desired creaminess; add more for richer texture or less for a lighter soup.
- Use low-sodium vegetable broth to control salt levels and ensure a balanced flavor.
- Blend carefully to avoid splashing hot soup; allow cooling slightly if using a high-speed blender.
- Fresh parsley and thyme add vibrant herbal notes—reserve a few sprigs for garnish if desired.
- The soup is naturally vegan and gluten-free, making it suitable for a variety of diets.
