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    Oh My Veggies » Vegan Recipes » Vegan Soups & Stews

    Herbed Fresh Pea Soup with Garlic Croutons

    Published: Mar 22, 2024 · by Nicole · Updated: Mar 22, 2024 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Herbed Fresh Pea Soup with Garlic Croutons

    This simple pea soup is seasoned with fresh parsley, mint and scallions, then served with garlicky homemade croutons.

    Herbed Fresh Pea Soup with Garlic Croutons being served in a white bowl
    Jump to:
    • Why You'll Love It!
    • Helpful Tips & Variations
    • More Tasty Vegan Ideas
    • Recipe
    • Comments

    I really love soups of all kinds, and when spring rolls around, I have a hard time giving them 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. It's just comfort food for me, I guess.

    Fortunately, we're not yet into the super hot days of summer. It's cool enough on most days that a bowl of soup is still totally acceptable. And as an added bonus, there's much more fresh produce available 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

    Why You'll Love It!

    Split pea soup is a favorite of mine in the winter months, but when fresh peas are around, I take full advantage. 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 popular dish at this time of year, but since I love the way parsley, mint and scallions work together 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 too. The croutons are optional, but you shouldn't skip them in my opinion!

    pea soup being prepared in a stock pot on my stove

    Helpful Tips & Variations

    Use fresh peas! You can certainly get away with using frozen peas if you have to, but this soup really shines with fresh ingredients.

    Mix up the herbs. I used fresh parsley and mint, which I think are a perfect match for peas. But you can experiment with other combinations such as basil and thyme.

    Experiment with the croutons. I used a multigrain bread, but you can also make them with something fancier like sourdough or rye. Try sprinkling with smoked paprika for a new flavor.

    Add some spice. If the soup is too mild for your taste, try adding a dash of red chili flakes or some sliced fresh jalapeno for some heat.

    Add chickpeas. Try stirring in some chickpeas (after blending), for an extra dose of protein and fiber.

    More Tasty Vegan Ideas

    If you love this vegan-friendly Herbed Pea Soup, be sure to check out these other delicious ideas:

    • Pea & Mint Pancakes
    • Vegan Chickpea Tomato Soup
    • Pea & Avocado Pesto
    • 35+ Incredible Vegan Soup Recipes

    Recipe

    Herbed Fresh Pea Soup with Garlic Croutons

    Herbed Fresh Pea Soup with Garlic Croutons

    This vegan 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 minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Course: Main Course, Side Dish
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: fresh pea soup, Herbed Fresh Pea Soup with Garlic Croutons, how to make pea soup, pea soup recipe, vegan pea soup
    Servings: 4 servings
    Calories: 594kcal
    Author: Oh My Veggies

    Ingredients

    For the garlic croutons:

    • 4 cups bread cut into 1 inch cubes, 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 coconut milk canned, I used full-fat, but light would work too
    • 6 cups fresh shelled peas
    • ½ cup mint leaves chopped, packed
    • ½ cup fresh parsley chopped, packed
    • ½ cup scallions chopped
    • 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 Main Dishes, Vegan Recipes, Vegan Soups & Stews, 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
    5 from 1 vote

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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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