My vegan friends I have you covered! As most of our household’s weekly meals are plant based or meat free, I always do my best to suggest alternatives or substitutions for certain ingredients in my recipes in order to make them vegetarian or vegan friendly, if the original recipe is not. This time though, I’m doing the opposite. This is a super delicious vegan recipe in which I will give some suggestions for toppings for the non-vegans.
If you haven’t already noticed from my recipes, peas are probably one of my top 3 favourite and staple veggies. Although I adore fresh peas, I always have a bag of frozen peas in the freezer too as it’s the easiest way to add extra veggies and nutrients to any dish. Not to mention some extra vibrant colour. (I love a bit of green in my food).
This recipe can definitely be made with fresh peas, however I have made mine with the basic staples I had in my food cupboard, fridge and freezer, so it’s perfect for an ‘end of the month’ meal too.
As an added nutritional boost, this recipe is also made with dried split green peas, that offer significant levels of protein, iron, zinc, and phosphorus, and may also offer significant anti-inflammatory effects.
Please see my recipe notes for a quick version
Two Pea Soup (Vegan)
- 1 Medium onion Finely Chopped
- 1 Large potato Peeled and chopped
- 2 Cloves of garlic Crushed
- 2 Tbsp Olive Oil
- 1 tsp Dried Italian Herb Mix or Mixed Herbs
- 500 Grams Split Green Peas (dried)
- 4 – 5 Cups Vegetable Stock
- 250 Grams Fresh or frozen peas
- Dollop of non-dairy/plant-based yoghurt or cream
- Drizzle of Olive oil
- Reserved peas
- Dash of pouring cream
- Drizzle of olive oil
- Reserved peas
- Sprinkling of cooked bacon (If you like the flavour of pea and ham soup)
- Prepare the onion, garlic and potato
- In a large pot, heat the olive oil to medium heat, then add onion and garlic and gently sauté until translucent and softened, stirring occasionally and taking care not to brown it. Add diced potatoes, season with the dried herbs, ground pepper and lots of salt. Stir all to combine, then add the dried split green peas
- Pour over the vegetable stock and bring to a boil, then reduce the heat to a good simmer and cook for 30 – 40 minutes until they start to soften (to reduce the cooking time, soak the split peas overnight or for a few hours before adding to the soup). Keep an eye on the water level as the split peas soak up a lot of water
- When the split peas are starting to soften, add the fresh or frozen peas and cook for a further 10 – 15 minutes (add extra water if it needs it)
- When everything is tender, remove from the heat. Reserve a few tablespoons of peas if you wish to use some for garnish. Then blend the soup until smooth in a blender or with a stick/hand immersion blender. If the soup is too thick, just add a little boiling water and stir through until desired thickness is achieved
- Serve and add the toppings of your choice
This soup freezes really well. If it’s a little thick just add some extra water while heating through.