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Fare Isle » Vegan » Vegan Pea Soup with Leeks and Seared Mushrooms

Vegan Pea Soup with Leeks and Seared Mushrooms

published: May 2, 2017 / updated: February 2, 2023by Kaity Farrell
A vibrant and bright green bowl of springtime soup with peas, leeks and seared mushrooms topped with coconut milk.
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A bowl of vegan split pea soup topped with seared mushrooms, coconut milk and fresh mint

The Best Vegan Pea Soup

I created this spring vegan pea soup in collaboration with Coyuchi to celebrate this lush season. It’s super easy to put together and is loaded with bright fresh springtime flavors, including fresh mint, lemon zest, and creamy coconut milk to round it off. I was so inspired by these flavors I had to make a video of this recipe for my youtube channel, which you can watch below.

Fresh or Frozen Peas

You can use either fresh or frozen green peas as the base of this delicious and simple soup. It is so easy and quick to prepare for a nutritious lunch or dinner an day of the week.

Vegan fresh pea soup recipe ingredients including green peas in a bowl, leeks partially sliced on a wood board, garlic, mushroom, and mint leaves on a light gray surface.

Cleaning Leeks

To clean leeks remove the outer leaves then slice them into thin rings and submerge them in a bowl of water. Use your hands to agitate the leeks and water which will shake loose and remove any sand from the leeks. Then let them sit and float to the top of the water. Give them a minute so that the sand will fall to the bottom of the bowl. Then scoop out the leeks carefully as to not disturb the sediment that has fallen to the bottom of the bowl. Dry the cleaned leeks in a towel.

Vegan fresh pea soup recipe in process with a saucepan of soup ingredients and broth in a saucepan next to a bowl of fresh peas, mint sprigs and a whole leek.
Vegetarian pea soup ingredients in a blender cup.
Pureed vegan frozen pea soup ingredients in a blender cup.
Pureed fresh green pea soup in a saucepan with a wooden spoon
Seared bunapi mushrooms in a caste iron skillet.

What to Serve with Fresh Pea Soup

  • Guinness Brown Bread
  • Vegan Biscuit Recipe (Gluten-Free Option)
  • Homemade Artisan Sourdough Bread Recipe
  • Sourdough Soda Bread
  • Vegan Skillet Cornbread
  • Vegan Irish Soda Bread
Vegan fresh pea soup served into two bowls and topped with seared mushrooms, coconut milk and fresh mint next to a pot of the soup with a ladle in it.

More Delicious Soups and Stews

  • Easy Vegan Roasted Buttercup Squash Soup Recipe
  • Nourishing Vegan Mung Dal Stew Recipe
  • Vegan Pumpkin Lentil Stew

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Tag @fareisle in your photos on Instagram with #fareisle so I can see your creations!

A bowl of vegetarian pea soup topped with seared mushrooms, coconut milk and fresh mint
A bowl of vegan split pea soup topped with seared mushrooms, coconut milk and fresh mint

Vegan Fresh Pea Soup Recipe

Author: Kaity Farrell
A vibrant and bright green bowl of springtime soup with peas, leeks and seared mushrooms topped with coconut milk.
print recipe pin recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings

Ingredients

Soup

  • 2 cups shelled green peas fresh or frozen
  • 1 cup leeks cleaned and chopped
  • 1 clove garlic minced
  • 3 cups water
  • 2 tablespoons extra-virgin olive oil divided
  • 1 teaspoon kosher salt
  • 1/4 teaspoon red chili flakes
  • 1/2 teaspoon black pepper
  • 4 leaves fresh mint leaves
  • 1/2 cup fresh parsley loosely packed

Mushrooms

  • 1 tablespoon extra-virgin olive oil
  • 1 cup bunapi mushrooms
  • 1/8 teaspoon kosher salt

Optional Toppings

  • 1/4 cup coconut milk
  • 1/4 cup pea shoots loosely packed

Instructions

  • Heat saucepan on medium-high heat. When the pan is hot add 2 tablespoons of olive oil and sauté leeks and garlic until slightly browned about 3 minutes.
  • Add salt, chili flakes, a pinch of black pepper, water, and peas and bring to a boil then reduce heat to a low boil and cook peas until tender, 5-8 minutes.
  • While peas are cooking, sear mushrooms in olive oil in a hot skillet. Season them with a pinch of salt after they are browned on both sides.
  • When peas are cooked purée soup with mint and parsley leaves in a blender and then return soup to the pot and let it come to a simmer. Remove from heat and serve hot.
  • Serve soup in bowls topped with fresh coconut milk, seared mushrooms, and fresh mint leaves and/or pea shoots to garnish.

Video


Notes

  • Store soup in a covered container int he refrigerator and use within 3 days. Reheat to serve.
  • Bunapi mushrooms can be swapped with enoki, shiitake, or button mushrooms.
  • Nutrion Facts do not include the optional toppings.

Course: Soup
Cuisine: American
Keyword: vegan pea soup, pea and leek soup, pea soup vegan, green pea soup recipe, frozen pea soup

Nutrition

Serving: 1cup | Calories: 189kcal | Carbohydrates: 18g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 683mg | Potassium: 440mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1598IU | Vitamin C: 42mg | Calcium: 52mg | Iron: 2mg

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Recipe Rating




Comments

  1. Kaity Farrell

    5 stars
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Welcome to Fare Isle! I'm Kaity.


a private chef and content creator based on the island of Nantucket....read more here.

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