It might be cold outside, but you can warm things up inside with this cozy vegan pea soup recipe. This recipe comes together in less than 30 minutes and requires just a few fresh ingredients (and don't forget the frozen peas). Enjoy getting healthy and staying warm, all in one fell swoop!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Appetizer, Side Dish, Soup, Soups and Stews
Begin to thaw the peas by removing them from the freezer while you prepare the rest of the ingredients.
In your food processor, blend the onion and garlic for 5-10 seconds until chopped into very small pieces.
Heat the avocado oil in a large stock pot or Dutch oven over medium-high heat. Add the onion and garlic and cook for 3-4 minutes until softened and fragrant.
While the onions and garlic are cooking, add to your food processor the carrots and celery stalks and blend until chopped into very small pieces. Then add the chopped carrots and celery to the stock pot and cook for another 4-5 minutes.
Add the frozen peas, vegetable broth, rosemary, salt, and pepper to the stock pot and bring the mixture to a boil. Once boiling, lower the heat to a simmer, cover, and cook for an additional 10 minutes. Turn off the heat.
Add the mixture to your blender or food processor (or use a handheld blender), add the olive oil, and blend until smooth.
Portion the soup into bowls and top each serving with pumpkin seeds (optional), croutons, or leave as is.
Notes
This soup freezes well, so double the recipe and save a batch for a rainy, cold day!Store leftover soup in an airtight glass container in your fridge. It will last for 4-5 days after making it.