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Creamy Green Pea Soup

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This creamy green pea soup recipe is an easy, vegetarian soup recipe you can make in less than half an hour! You’ll love its buttery flavor, semi-sweet taste and creamy texture!

I love this creamy green peas soup! It was the first time I cooked and ate green pea soup and I was amazed by its lovely taste! I actually ate two extra servings.

This creamy green pea soup recipe has a lacto-vegetarian and a vegan version. Try which one you prefer. Personally, I think the vegetarian one is better, as I added butter and yogurt which gave it a special flavor. The vegan is just as good if you add good quality extravirgin olive oil and some croutons…YUM!

By the way, I was intrigued by this awesome creamy green pea soup with mint and coconut and I think it will be next on my To-Try List! 🙂

Let me know which version of this creamy green pea soup you tried. Looking forward to reading your comments!

Creamy Pea Soup Recipe

Yield: 6+ servings

Creamy Green Peas Soup

Creamy Peas Soup | Supa crema de mazare verde

This creamy green pea soup recipe is an easy, vegetarian soup recipe you can make in less than half an hour! You'll love its buttery flavor, semi-sweet taste and creamy texture!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 2 big potatoes, peeled and cubed
  • 1 medium onion, peeled and cut in chunks
  • 400g (14oz) frozen peas
  • sea salt, to taste
  • white pepper, to taste
  • 1 Tbsp butter, for vegetarians or 1 Tbsp olive oil (for vegans)
  • yogurt, optional
  • parsley, for garnish
  • water, just enough to cover all veggies

Instructions

  1. Put the chopped veggies in a pot. Add just enough to cover the veggies and let them boil for 15-20 minutes.
  2. Remove from heat when the potatoes are tender. Check them with a fork.
  3. Let it cool for a couple of minutes if you have a plastic vertical blender. If it’s metal you can start blending right away.
  4. Add 1 tbsp of butter (or olive oil).
  5. Using a vertical blender, start blending all veggies together. Add more water, depending on how thick you want it to be.
  6. Garnish with yogurt and parsley.

Nutrition Information

Yield

6

Amount Per Serving Calories 174Total Fat 3gCarbohydrates 174gProtein 7.5g
creamy green pea soup

This was my first attempt at using yogurt to garnish the soup. FAILED BIG TIME! It looks funny though..don’t think I’ll try it again 🙂

Jessica

Thursday 19th of July 2018

This is one of my husband's favorite cream soups ever. So yummy! I make it every week or so after your recipe and the results are perfect every time. Thank you!

Ruxandra Micu

Monday 22nd of October 2018

Glad you and your husband liked the recipe! You're welcome!

Sue Garton

Tuesday 11th of March 2014

Hi, love your blog! Is 400 g of peas like 1 pound, 16 oz.?. . . . .All the best, Sue

Ruxandra

Tuesday 11th of March 2014

Thanks Sue! 400g is about 15oz. Let me know if you like the soup! :D

Andy

Tuesday 12th of March 2013

Sorry, when _do_ you use the butter/oil?

Gourmandelle

Tuesday 12th of March 2013

Oh.. I forgot to mention that sorry! I just edited the post. You add the butter right before you start blending the veggies. It gives the soup a really good taste.

JA

Thursday 6th of December 2012

how much yogurt did you add? thanks

Gourmandelle

Thursday 6th of December 2012

I added yogurt just for garnish, about 1 tbsp per serving but you can add more or less or not at all if you want. It gives something extra to the taste but if you're vegan you can skip it :)

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