This quick and easy vegan pea mint soup is refreshingly light and creamy. Served chilled, it is delightfully nutty with added protein from quinoa. It can literally take you under 10 minutes to prepare!
WHAT YOU’LL LOVE ABOUT THIS VEGAN PEA MINT SOUP
It’s Vegan: This pea and mint soup completely free of animal products. We use unsweetened almond milk to add some liquid.
Quick and Easy: If you use quinoa on a regular basis, or if you’ve bought it for that special recipe and have leftovers in the fridge, all you need to do is blend the soup ingredients together and garnish with some mint. It literally is that easy to prepare the best vegan pea soup you’ve ever tasted.
Creamy and Dreamy: Avocado can do no wrong when it comes to creating that smooth, light texture. I think if you searched how to make a vegan pea soup, avocado should be the main ingredient in the recipe (outside of green peas of course).
Green Peas: Green peas is one of those highly underrated ingredients. Yes you’d probably end up reducing the pea count in the actual soup (since you’d be pooping them in your mouth all throughout the process), but maybe put a saucer of peas on the side while you prep.
Feel free to use frozen, chilled, fresh or canned (and drained) green peas for this dairy free peas soup.
Avocado: If you’re wondering how to thicken pea soup…well here’s your answer! On top of adding to the freshness of the soup, avocado makes this almost into a savoury smoothie bowl!
Almond Milk: To make this pea and mint soup a bit less smoothie and bit more soup, almond milk manages to do the trick while keeping it light and easy. It adds only a mild flavour to the soup which remains as a balanced undertone.
Mint: Is there anything to say really? Throw this into your collection of vegan mint recipes. Just like you’d pop some mint into a much appreciated drink in the summertime, consider this as something similar.
Quinoa: Is there another complete protein out there? Considered a superfood, quinoa contains all the types of protein that’s out there, all packed into a teeny tiny coiled up grain. It adds a nutty flavour to the summer pea, mint and avocado soup.
Chopped Chillies: I often use chopped chillies in vinegar to add flavour to some (all) of my savoury dishes. Feel free to omit or reduce although the amount added wouldn’t really provide a spicy kick, but only add a slightly salty note to the soup.
Salt to taste: To be honest, sometimes I don’t even add salt to this
How To Make Vegan Mint Pea Soup
Cook Quinoa: If you’re using raw quinoa, prepare according to cooking instructions and let cool. You can even pop it into the fridge to cool quickly while you prepare the rest of the soup.
Puree Avocado: Peel and core avocados. Pop them into the blender and blend till smooth.
Add the Peas and Mint: Add the green peas and mint leaves to the blender and continue to blend.
Blend in Almond Milk: Pour in half the almond milk and continue to blend until smooth.
Add the rest: Add any salt and chillies to the blender. Pour more milk in until it reaches the desired consistency.
Serve: Top with generous amount of cooked quinoa and garnish with chopped mint.
Vegan Pea Mint Soup
- Blender/Food Processor
- 1 l Almond milk
- 2 Avocados
- 500 g Frozen peas
- 20 g mint chopped, plus more to garnish
- 50 g Quinoa cooked
- Salt to taste
- Chopped chillies to taste
- Puree avocado in blender until smooth2 Avocados
- Add peas, mint and half the milk and continue to blend500 g Frozen peas, 20 g mint, 1 l Almond milk
- Add salt and chillies to taste. Blend to combine.Salt, Chopped chillies
- Pour into serving bowls and top generously with quinoa.50 g Quinoa
- Garnish with chopped mint.
- You can refrigerate this for up to two days. Please do so in an airtight container. Note that because avocados have been added, the colour of the soup will change when refrigerated.
- This can be frozen for up to 6months. Simply remove from the fridge and allow to thaw to room temperature before enjoying.