Green Pea Soup

Watch How to Make it Here

This recipe starts at 02:20

This bright soup is great in both warmer or colder months. Try it cold, as a gazpacho in the summer, or have it simmering away on the stove during the winter. It's a deliciously cozy way of getting some greens and protein into your day.


Green Pea Soup

Recipe PDF

▸ ▹ Vegan, gluten-free

Yield: 4 - 5 servings Prep Time: 5 min Cook Time: 20 min Total Time: 25 min


2 tsp (10 mL) oil

2 cloves garlic, minced

1 small onion, diced

1 tsp (5 g) dried thyme

2 cups (300 g) frozen peas

1 cup (150 g) frozen shelled edamame (or substitute extra peas)

4 cups (1 L) vegetable stock*

½ cup (65 g) raw cashews, preferably soaked for 2 hours to overnight (optional), drained

Salt and pepper


  1. In a large pot on medium-high heat, cook the onions, garlic and oil, until the onions are golden and soft, about 5 minutes. Add splashes of water as needed to deglaze the pot.

  2. Add the remaining ingredients, bring to a boil, partially cover with a lid, reduce the heat to low and let simmer for 15 minutes.

  3. Remove the pot from the heat and use an immersion blender to blend the soup into a creamy, smooth soup. Top with homemade croutons, and enjoy!


  1. *Can substitute with 2 vegetable bouillon cubes plus 4 cups (1 L) water

  2. Storage: keep in an air-tight container in the fridge for up to 3 days, or freeze for at least 2 months.


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❤ Sadia

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