Herby green Pea soup

by veronica

This is a herby and light soup, to enjoy either as a light supper or as a starter. This is the type of light, but nutrient packed soups that I enjoy as a dinner. Since I personally want to eat the heavier meals only in the beginning or middle of the day, when I need  the energy. 

TIP: If you want a thicker soup, use less water. 

Servings: 4 

  • 300 grams of frozen green peas
  • 2 dl white wine
  • 1 pc onion
  • 2 pcs garlic cloves
  • 5 cm celery 
  • 1 pc vegetable stock cube
  • 4-6 dl of warm water
  • 1 tbsp dried oregano 
  • 1 tbsp dried thyme
  • 1 bay leaf 
  • 1 dl plant based cream, I used oat cream 
  • lemon juice
  • olive oil
  • salt and pepper to taste 
  • fresh parley to serve with 


  • Fry onion and garlic in oliv oil until tender. 
  • Add the frozen peas, celery and white wine. Stir.
  • Add the warm water and  the vegetable stock cube and dried herbs. Bring to boil. Then let the soup simmer gently on medium heat under a lid for approx 20 minutes. 
  • Remove the bay leaf, add vegan cream and mix the soup even with a hand blender. Taste with salt, pepper and lemon juice. 
  • Serve with fresh, chopped parsley and a virgin olive oil on top. 


Want to luxe it up?

Here are three different ideas to luxe up your green pea soup:

  • Dress it with truffle oil prior to serving.
  • Strain the soup prior to serving for an ultra smooth experience.
  • Add 0,5 dl champagne (or prosecco) on top of each bowl, prior to serving. 

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