Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan pea soup in a vintage floral soup bowl.

Vegan Pea Soup

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...
  • Author: thenewbaguette.com
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Diet: Vegan

Description

This easy vegan pea soup uses healthy everyday ingredients. Garlicky homemade croutons make it the ultimate winter comfort food.


Ingredients

Scale

For the Soup

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, diced
  • 2 medium carrots, peeled and cut into coins
  • 1 large or 2 small celery stalks, diced
  • Fine sea salt and freshly ground black pepper, to taste
  • 3 medium garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 cup dried green split peas
  • 4 cups mushroom or vegetable broth (look for low-sodium, if possible)
  • 2 dried bay leaves* (see note below)
  • 2 medium potatoes, peeled and cut into 1-inch chunks
  • 1 tablespoon lemon juice

For the Croutons

  • Extra virgin olive oil
  • 3 slices whole wheat sourdough bread, cut into small cubes (about 2 cups)*
  • About 1/4 teaspoon garlic powder
  • Sea salt and freshly ground black pepper

Instructions

  1. Heat 2 tablespoons oil in a large heavy-bottomed pot over medium heat. Add the onions, carrots, celery, 1/4 teaspoon salt, and a few grinds of pepper. Cook until softened, about 8 minutes. Add 3 minced garlic cloves and 1 teaspoon each thyme and paprika, and cook for 30 more seconds.
  2. Meanwhile, place 1 cup peas in a mesh strainer and sort through for any loose dirt or stones. Then rinse under running water.
  3. Add the peas to the pot, along with 4 cups broth and 2 bay leaves. Cover, bring to a boil, then reduce the heat to low, and simmer gently until the peas are starting to break down, about 30 minutes.
  4. Then add the potatoes and cook until the peas are completely broken down and the potatoes are tender, about 20 minutes more.
  5. Turn the heat off and add 1 tablespoon lemon juice. Season to taste with salt and pepper.
  6. To make the croutons, heat a large skillet over medium-low heat and add enough oil to lightly coat the bottom. Add the bread and sprinkle with garlic powder, salt, and pepper. Toss to coat and toast, tossing frequently, until the bread is golden brown and crisp, about 5 minutes.
  7. (Leftover soup may be refrigerated for up to 5 days or frozen for up to 3 months. If it gets too thick, thin it out with water/broth before reheating.)

Notes

  • Bay leaves add an earthy flavor to the soup – if you don’t already have them, feel free to skip.
  • Use any crusty, hearty-textured bread here – like ciabatta, baguette, or a country loaf. Don’t use regular sandwich bread.

Nutrition

  • Serving Size: 1/6 of the recipe
  • Calories: 220
  • Fat: 5.2 g
  • Carbohydrates: 35.6 g
  • Fiber: 11.2 g
  • Protein: 9.7 g

Keywords: vegan, split, pea, soup, vegetarian