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    Oh My Veggies » Vegan Recipes » Vegan Soups & Stews

    Herbed Fresh Pea Soup with Garlic Croutons

    Published: May 3, 2017 · by Nicole · Updated: Sep 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Herbed Fresh Pea Soup with Garlic Croutons

    I really love soup, and when spring rolls around, I have a hard time giving it up. Anyone else feel the same? It could be well in to the ninety plus degree range in the middle of July, but I'm still all about curling up with a bowl of piping hot brothy deliciousness.

    Herbed Fresh Pea Soup with Garlic Croutons

    Fortunately, we're not yet into the hot days of summer. Temperatures are cool enough on most days that a bowl of soup is totally acceptable. And as an added bonus, there's much more available in the produce department than just a few short months ago when it was really cold. Spring might just be prime soup season.

    Herbed Fresh Pea Soup with Garlic Croutons

    Split pea soup is a favorite of mine in the winter months, but when fresh peas are around, I take full advantage and cook up some soup with them. The flavor is lighter, fresher, and the soup takes on a pretty green hue, especially when you incorporate bunches of fresh herbs, like I did here. Minted pea soup is a pretty popular dish this time of year, but since I love the way parsley, mint and scallions play off of each other in Mediterranean dishes, I went and included all three.

    A little bit of coconut milk adds some dairy-free creaminess to the soup (which doesn't end up tasting like coconut at all), and because I'm a big fan of putting toppings on top of my soup, I baked up some fresh garlic croutons.

    Herbed Fresh Pea Soup with Garlic Croutons

    Herbed Fresh Pea Soup with Garlic Croutons

    This cozy pea soup is seasoned with fresh parsley, mint and scallions, then served with garlicky homemade croutons.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Course: Main Course, Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: Herbed Fresh Pea Soup with Garlic Croutons, how to make pea soup, pea soup recipe
    Servings: 4 -6 servings
    Calories: 594kcal
    Author: Oh My Veggies

    Ingredients

    For the garlic croutons:

    • 4 cups bread cubes about 1 inch, I used a multigrain loaf
    • 2 tablespoons olive oil
    • ½ teaspoon garlic powder
    • Salt to taste

    For the soup:

    • 1 tablespoon olive oil
    • 1 onion diced
    • 2 garlic cloves minced
    • 3 cups vegetable broth
    • 1 cup canned coconut milk I used full-fat, but light would work too
    • 6 cups fresh shelled peas
    • ½ cup chopped mint leaves packed
    • ½ cup chopped fresh parsley packed
    • ½ cup chopped scallions
    • 2 tablespoons lemon juice
    • Salt and pepper to taste
    US Customary - Metric

    Instructions

    Make the garlic croutons:

    • Preheat your oven's broiler.
    • Place the bread cubes into a medium mixing bowl, drizzle with olive oil, and sprinkle with garlic powder. Arrange them in an even layer on a baking sheet and sprinkle with some salt.
    • Place the baking sheet under the broiler and broil until they begin to brown and crisp, about 3-5 minutes, watching closely to avoid burning.

    Make the soup:

    • Coat the bottom of a large pot with olive oil and place it over medium heat. Add the onion and sauté until it's soft and translucent, about 5 minutes. Add the garlic and continue to sauté for about 1 minute more, until very fragrant. Stir in the broth, coconut milk, and peas. Raise the heat and bring the mixture to a boil. Lower the heat and allow to simmer just until the peas are tender, about 5 minutes. Remove from heat and stir in the mint, parsley, and scallions.
    • Working in batches, transfer the soup to a blender and blend until smooth. Return it to the pot, reheat if needed, and stir in the lemon juice. Season with salt and pepper to taste.
    • Ladle into bowls and top with the garlic croutons. Serve.

    Notes

    You can substitute frozen peas if you decide to make this when fresh peas aren't in season. Just cut the simmer time down to about 2 minutes.

    Nutrition

    Calories: 594kcalCarbohydrates: 71gProtein: 20gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 1025mgPotassium: 957mgFiber: 16gSugar: 21gVitamin A: 3037IUVitamin C: 108mgCalcium: 184mgIron: 7mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Soups & Stews mint, peas, soup

    Reader Interactions

    Comments

    1. Deb Hatton says

      May 03, 2017 at 3:39 pm

      I've gotta say I'd never met a split pea soup I really liked before this one. I took a chance on it for a soup course I was catering and it is absolutely delicious! Thanks!

      Reply
      • Alissa says

        May 03, 2017 at 9:53 pm

        I'm so happy to hear that! Thank you so much for letting me know!

        Reply
    2. Lily says

      May 04, 2017 at 7:29 pm

      Any idea if this would freeze well?

      Reply
      • Alissa says

        May 05, 2017 at 9:00 am

        I think so. We had leftovers the second day and they were good, and I've had luck freezing similar veggie soups, so I think this one would work too. 🙂

        Reply
    3. Beth says

      May 06, 2017 at 9:18 am

      I'm exactly the same, I eat soup no matter what the time of year! This looks delicious and I can't wait to try it out 🙂 xx

      Reply
      • Alissa says

        May 06, 2017 at 10:05 am

        Thanks Beth! I hope you enjoy it as much as I did!

        Reply
    4. Zack.Buchanan says

      June 06, 2018 at 2:32 pm

      Oh that looks so good! Great blog! I will try to make some of these!

      Reply
    5. Ashley Hoober says

      January 14, 2019 at 6:09 pm

      5 stars
      Do NOT omit or ignore the garlic croutons. It makes the soup 100 times better!!!

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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