Light and creamy Whole30 and vegan green pea soup with an herby hint of basil and mint! So quick on the stovetop or the Instant Pot, and it’s the perfect way to welcome Spring.
I love soup all year round. It’s so versatile, delicious, and an easy and yummy way to enjoy vegetables! This creamy Whole30 and vegan green pea soup such a great dish all year round, especially because you can enjoy it warm or cold. Not only that, frozen peas are always available and so budget friendly! However, with the herby and refreshing flavors of mint and basil, I highly recommend this recipe during Spring to welcome the warmer weather.
Watch a Short Video of This Recipe
Quick & Easy Green Pea Soup Recipe
You can make this green pea soup on the stovetop or the Instant Pot, and both methods are so quick and easy! Garlic and green onions are lightly sautéed, then boiled with fresh or frozen peas, vegetable broth, and herbs. Then, with an addition of lemon zest and juice, everything is blended together into a creamy, wonderful texture. The flavors are just so wonderful, bright, and fresh!
Ingredients
- extra virgin olive oil: Other neutral cooking oils like avocado oil will also work.
- garlic
- green onions
- green peas: Either frozen or fresh will work.
- vegetable broth: If you aren’t vegan, bone broth or chicken broth will work well too.
- basil
- sea salt
- ground black pepper
- mint
- lemon: You’ll need both the juice and zest of a lemon.
- coconut yogurt and/or dairy free milk: This is for that extra creamy texture at the end and is completely optional. The dish is creamy on its own, but I love the presentation of a dollop of yogurt or a drizzle of milk on top of the soup.
How to Make Spring Pea Soup
You can make this green pea soup on the stovetop or in the Instant Pot. Here are both methods:
Stovetop Method
- Heat a large pot over medium high heat, then add olive oil.
- Add garlic and green onions. and cook stirring until softened.
- Add peas, broth, basil, salt, and pepper. Bring to a boil, then reduce to a simmer for 4-5 minutes until the peas are tender.
- Turn off heat, then add mint, lemon juice, and lemon zest.
- Use an immersion blender to puree until creamy, OR transfer to a blender to blend.
- Serve warm or cold, drizzled with dairy free milk or topped with coconut yogurt.
Instant Pot Method
- Set Instant Pot to SAUTÉ, then add olive oil.
- Once “hot,” add garlic and green onions and sauté until softened.
- Add peas, broth, basil, salt, and pepper, and stir together
- Seal the lid, and cook for 2 minutes on MANUAL. Quick release pressure once it beeps to a finish.
- Turn off Instant Pot, then add mint, lemon juice, and lemon zest.
- Use an immersion blender to blend until creamy, OR transfer to a blender to blend.
- Serve this green pea soup warm or cold, drizzled with dairy free milk or topped with coconut yogurt.
Frequently Asked Questions
You can serve this soup with toast, grilled cheese, or a protein dish like chicken or pork. I personally also really enjoy the classic combination of soup and salad.
You can refrigerate leftovers in an airtight container for 4-5 days.
Yes! I wouldn’t add any kind of dairy free milk or yogurt until just before serving though. Cool completely, then freeze in an airtight container for up to 3 months.
Creamy Vegan Green Pea Soup (Whole30) – Instant Pot Option
Ingredients
- 2 tbsp extra virgin olive oil
- 3 garlic cloves crushed
- 1 bunch green onions sliced
- 4 cups green peas fresh or frozen
- 4 cups vegetable broth
- 1/4 cup fresh basil packed
- 1 tsp sea salt
- 1/4 tsp ground black pepper
- 2 tbsp fresh mint chopped
- Juice & zest of 1 lemon
- Optional: Coconut yogurt and/or dairy free milk to serve
Instructions
Stovetop Method
- Heat olive oil in a large pot over medium high heat.
- Add garlic and green onions. and cook stirring until softened, about 3 minutes.
- Add peas, broth, basil, salt, and pepper. Bring to a boil, then reduce to a simmer for 4-5 minutes until the peas are tender.
- Remove from heat, then add mint, lemon juice, and lemon zest.
- Use an immersion blender to blend until creamy, OR transfer to a blender to blend.
- Serve warm or cold, drizzled with dairy free milk or topped with coconut yogurt.
Instant Pot Method
- Set Instant Pot to SAUTÉ, then add olive oil.
- Once it indicates that it's "hot," add garlic and green onions and sauté for 3 minutes until softened.
- Add peas, broth, basil, salt, and pepper. Stir.
- Seal the lid, and cook for 2 minutes on MANUAL. Once it beeps to a finish, quick release pressure.
- Turn off Instant Pot, then add mint, lemon juice, and lemon zest.
- Use an immersion blender to blend until creamy, OR transfer to a blender to blend.
- Serve warm or cold, drizzled with dairy free milk or topped with coconut yogurt.
Video
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