This vibrant peapod soup has an intense pea flavour and a creamy texture with potato, parsley and mint! Perfect for using home-grown peas.
A while ago I ordered pea soup in a restaurant. It was such a vibrant green colour and tasted so intensely of peas, I just had to try making something similar myself. I found out that it had been made from both the peas and their pods - what a great idea. So I did a bit of experimenting and here's the result.
Out of season, I've also tried using mange tout peas here instead of pea pods, (and frozen peas instead of freshly-picked!), and the result was really good, so you can try this out immediately with supermarket produce if you just can't wait or don't have access to fresh peapods.
📝 What you need
- Large potato
- Vegetable stock
- Fresh peas in their pods
- OR mange tout peas plus frozen peas
- Spring onions
- Fresh parsley and mint
- Rapeseed or groundnut oil
I mentioned above that pea pods are fairly fibrous so you do need to either a high-speed blender or to sieve it before serving, (which takes just a few minutes).
If you're going to pass it through a sieve, you can use a stick blender to blitz it which is so quick and easy. They are reasonably priced, you can pick up a basic model like this one* for just over £10 these days, and if you make a lot of homemade soup you won't regret it.
Mine is this Dualit model* which also has a chopping bowl and whisk, both of which I use a lot.
Alternatively, if you're in the market for a really good high speed blender, something like a Vitamix will be strong enough to break through those stringy fibres, (though is quite an investment).
🌱 Why keep your pea pods?
Shelling peas then throwing away the pods is missing a trick - those pods are packed with flavour and nutrients, far too precious to chuck in the compost!
They can add such a sweet, vibrant flavour to homemade vegetable stock, soups and stews, and if steamed or boiled then puréed they make a glorious 'mushy pea' spread which is delicious on toast, as a side dish or dip.
Pea pods are quite fibrous, so they do need a little extra work to get super-smooth - their tiny strings throughout the soup aren't so appetising. If you have a super-duper high speed blender it should be able to make light work of those strings if you leave it running long enough. But otherwise, sieving your soup takes about 2 minutes, not too much of a chore, and the result is totally worth it.
The peas add a 'creaminess' all of their own, so this tastes like it has a tub of double cream in in it, when in fact it is dairy-free and super-healthy.
This soup freezes perfectly (and keeps its vibrant green colour too!), so you can make the most of a big glut of peas and pods by batch-cooking.
I save empty margarine tubs for a perfect-sized portion of soup which are also easily stacked in the freezer. Just remember to label and date them carefully, or you will never remember what's in them. (Trust the voice of experience here!).
🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
Peapod Soup with potato and mint
- 2 tablespoon rapeseed or groundnut oil
- 1 leek
- 1 onion
- 1 large potato
- 1 litre vegetable stock
- 450 g fresh peas in their pods (or 300g mange tout peas and 150g frozen peas)
- 2 spring onions
- handful fresh parsley including stalks
- 3 fresh mint leaves
- Gently heat the oil In a large saucepan or casserole dish.
- Trim, peel and slice the onion and leek and add to the pan. Cook gently for 3-4 minutes until soft.
- Peel and cut the potato into cubes, then add it to the pan with the vegetable stock. Bring to the boil then simmer for 8 minutes.
- Whilst the soup is simmering, trim the ends off each pea pod and split open the shell, (there's no need to remove the peas, they can stay inside!).
- Add the pea pods and spring onions to the soup and cook for a further 3 minutes.
- Pour the soup into a high speed blender, (or blitz with whatever blender you have available). Add the parsley and mint, then blitz again. If small fibres still remain, pass through a sieve.
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