Savory Vegan Pea Soup

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This is a delicious Savory Vegan Pea Soup surprise. It’s savory, creamy, hardy and full of flavorful herbs and spices. This is one of the few pea soups that makes you keep coming back for more until your stomach hurts. Believe me you’ll want more.

I discovered some of these herbs to use in this soup by complete exploration and luck. I would say that the magic to this Savory Vegan Pea Soup is the tarragon. As a species of the sunflower family this perennial herb is a native European and North American herb. Tarragon can often be over looked because it is a mystery herb that is rather hard to pair up with foods. Although when it does pair up it has a little bit of a lemon and savory taste that is amazing. I feel the rosemary and basil really marries well with it and rounds up this pea soup.

It is finally great to have a pea soup that is not over salted and full of meat. Ham is the usual meat for the go to classic pea soup. As a vegetable base soup this has the full taste you are looking for to complete a new Savory Vegan Pea Soup taste that is a new soup for your repertoire of recipes. I have replaced this meat taste with a vegan spice sold be Trader Joe’s that is called Vegan Chickenless seasoning salt. There will be instructions on what to add if you can’t get this Trader Joe’s spice. I recommend it if you are vegan. It really does help food taste close to being like chicken.

I feel the trick to the cooking of this soup is all about the oil. If you feel the onions and garlic are getting to dry while sauteing add a little extra oil. After putting herbs in to saute with the onion and garlic it will get a little drier because the herbs absorb so much of the oil. This helps the herbs reabsorb and create a much more robust original taste to dry herbs. I hope you enjoy this beautiful hardy, savory soup.

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Savory Vegan Pea Soup

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  • Author: Spicy Saucy Vegan
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan

Description

This vegan pea soup is very savory, creamy and hardy. Perfect for cold weather and sharing with friends and family. Top it with your favorite crackers, fresh herbs or vegan sour cream


Ingredients

Units Scale
  • 2 Tbsp Olive Oil
  • 1 cup Spilt Green Peas (Sorted through, rinsed and drained)
  • 6 cups Vegetable Broth
  • 1/2 Lg Yellow Onion (chopped)
  • 4 medium Garlic Cloves (finally chopped)
  • 3 medium Celery Stalks (diced small)
  • 2 medium Carrots (diced small)
  • 3 Bay Leaves
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Basil
  • 1 tsp Dried Tarragon
  • 2 tsp Dried Ground Sage
  • 1/2 tsp Thyme
  • 2 tsp Trader Joe’s Vegan Chickenless Seasoning Salt or 1/2 tsp Garlic Powder, 1/2 tsp Onion Powder, 1/2 tsp Turmeric, 1/2 tsp Sea Salt
  • 3 dashes Turmeric (extra)
  • 1 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • Red Pepper Flacks for topper (optional )


Instructions

  1. These are the ingredients you will need. Plus what you will need if you don’t have Vegan Chickenless seasoning salt
  2. Heat your large pot to medium heat and when it’s hot add your olive oil. Then add the chopped onions and chopped garlic and stir to cover with oil. Cook for 2 minutes.
  3. Add the bay leaves, dried rosemary, basil, tarragon and thyme. Stir and cover in oil. Cook on medium low until the onions are glassy. Stirring often being careful not to burn the herbs.
  4. Add the chopped celery to the herb, onion and garlic mixture covering the celery in the oil. Stirring often. Continue cooking until onions are glassy.
  5. After the onions are glassy and cooked add the vegetable broth.
  6. Add the rinsed drained peas, diced carrots, Vegan Chickenless seasoning salt (or alternative spices listed), sage, salt, turmeric and black pepper.
  7. Turn up the heat to medium high until the soup boils. Then turn down to medium low and simmer for 2 hours until the peas are soft and falling apart.
  8. Serve with a topping of your favorite croutons and red pepper flacks

Notes

REFRIGERATE : Leftovers will keep up to 6 days in the refrigerator in an air tight covered container.

FREEZER : This vegan pea soup is freezer friendly and freezes well up to 3 months. Let cool completely before storing it in the freezer.


Nutrition

  • Calories: 554

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