healthy pea soup

<em>This Green Pea Soup is made from frozen Peas and 5 other healthy ingredients for a creamy and filling side! Dairy Free, Oil Free, and Vegan.</em>

Green Pea Soup

Frozen Peas

½ Yellow Onion, roughly diced

13.5 oz can Light Coconut Milk

Vegetable Broth

Garlic,

⅓ packed cup Fresh Parsley, chopped

tbsp Fresh Dill, chopped (Optional)

Salt and Black Pepper,

First, add a splash of Vegetable Broth to a large pot. Add in the Onion and Garlic, then sauté over medium heat until translucent, about 2-3 minutes.

Add the Dill and Parsley to the pot, then sauté for another minute. Add all of the remaining ingredients, then cover the pot and bring to a boil over high heat. Once boiling, uncover and reduce the heat to low while you let the soup simmer for 8-10 minutes.

Carefully transfer the soup to a blender (or use an immersion blender) and blend on high until smooth and creamy. Transfer to bowls and serve as desired; leftovers will last in the fridge for up to one week.

I was looking for a plant-based frozen peas soup and I happened upon yours. Really good! Thank you ???? I added a small steamed potato. I used fresh basil. I substituted almond milk for the coconut milk cause I’m out. Very good!

My favorite thing is when something with such simple ingredients turns out DELICIOUS. That is this recipe. I will definitely be making again!

Just made this for my family. They loved it!! We paired it with your artichoke fries. Salty sweet goodness!! Thank you!!

This is also a new favourite recipe of mine to make. It’s so green and delicious. It’s been added to my recipe meal planning for the week.

was surprised by how much my husband and I enjoyed this! thanks for the recipe!

This soup is so delicious!  It’s much better than the canned green pea soup I grew up eating.  It’s so much fresher and brighter in flavor.  I had no dill on hand, so I used a few mint leaves and I think it worked really well.

YUM! I made this tonight after craving pea soup all day and it was exactly what I wanted! I added a little chili powder, lots of extra dill and parsley, and smoked paprika. So good!! Thank you!!

This recipe is AMAZING!!  I don't believe I've ever had pea soup and was a bit hesitant but I think it's my favorite soup now.

Thank you so much for this recipe! Does the soup freeze well?

I added 1 chopped stalk of celery to the onions and garlic , sautéing them together for an extra layer of texture  and flavor , my wife loved it

Vegan split pea soup is a healthy and comforting meal any time of year. This recipe uses dried mushrooms, miso, and a touch of smoked paprika for added flavor. Leftovers taste amazing, and it freezes well, too. It&#39;s oil-free, naturally creamy thanks to the peas, full of protein and fiber, and even more satisfying with the addition of potatoes. Free from gluten, nuts, and oil.

Vegan Split Pea Soup

yellow onion, chopped

celery,

garlic,

thyme

½ teaspoon smoked paprika

poultry seasoning (Or ¼ tsp ground sage)

bay leaves

vegetable broth

water

fine sea salt

black pepper

dry green split peas

carrots,

miso

liquid smoke, optional

Steep

First, cover the dried mushrooms in boiling water and soak for at least 15 minutes. Then drain and finely chop.

Saute

Preheat a soup pot over medium heat. Saute the onion for about 3 minutes. Add the mushrooms, celery, garlic, thyme, paprika, poultry seasoning, and a pinch of salt. Stirring frequently cook for another 2 minutes.

Simmer

Add the broth, water, peas, bay leaves, and salt, and bring to a boil. Cover the pot, reduce heat to low, and set a timer for 30 minutes. Stir the soup occasionally during this time.

Cook

After 30 minutes, add the carrots and potatoes to the pot, and stir well. Return to a simmer, cover the pot again, reduce heat to low, and cook for another 20 to 25 minutes or until the potatoes are tender.

Serve

Turn off the heat, and stir to make it creamy. Scoop some of the soup into a mug or bowl, and whisk in the miso until dissolved. Add the miso slurry to the pot. Taste and adjust seasonings, and add liquid smoke, if desired. Remove the bay leaves from the pot before serving.

I made this wonderful recipe today. Unfortunately I had no fresh garlic so I substituted dried. Still it was terrific. Next time fresh garlic. Thank you!

I’m in heaven! Just finished making this &amp; it turned out more delicious that I expected! It will probably thicken after it cools but it’s perfectly wonderful as is.

I made this the other night - an ice storm was coming and I thought it the perfect soup for the perfect weather. Unfortunately, when I unpacked the groceries I found I forgot to buy mushrooms, duh! So I used Soy Curls instead, because those I have in abundance. The soup was beyond  delicious, just perfect! Thank you!

I've done some minor changes but still, this soup is amazing! Thank you!

Delicious soup, similar to the recipe I've used for years but the addition of the mushrooms takes it to another level. Very hearty and easy to make in the instant pot., Thanks Lori !

Top 2 healthy pea soup recipes from across the web

The most viewed healthy pea soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Green Pea Soup

Vegan Split Pea Soup

Top 2 healthy pea soup recipes from across the web

The most viewed healthy pea soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Green Pea Soup

Vegan Split Pea Soup

The most viewed healthy pea soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine