This vibrant peapod soup delivers an intense pea flavour and a silky texture from potato, parsley and mint — ideal for using home-grown peas.
I first tasted a vivid green pea soup in a restaurant and was struck by how much it tasted of peas. The secret was using both the peas and their pods. After some experimenting at home I developed this version, which keeps that bright colour and concentrated flavour.
If fresh pea pods aren’t available, try using mange tout peas plus frozen shelled peas — I’ve tested that approach out of season and it works well. That makes this recipe easy to make with supermarket ingredients when you can’t wait for freshly picked pods.
📝 What you need
Ingredients
- Leek
- Onion
- 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
Equipment
Pea pods are naturally a bit fibrous, so you’ll need either a high-speed blender or a sieve to finish the soup. A stick blender is a quick, inexpensive option if you plan to sieve the soup afterwards. If you already have a high-speed blender it will usually break down the fibres without sieving.
🌱 Why keep your pea pods?
Don’t throw away the pods when shelling peas — they’re packed with flavour and nutrients. Using pods intensifies the pea taste in stocks, soups and stews, and when cooked and puréed they make a lovely spread for toast or a vibrant dip.
Because pods contain small strings, the soup benefits from a quick sieving if you want it completely smooth. That extra step takes just a couple of minutes and gives a silky finish. The peas also lend natural creaminess, so the soup tastes rich without any dairy.
❄️ Freezing
This soup freezes exceptionally well and keeps its bright green colour. Batch-cook to make the most of a glut of peas and pods. Use stackable containers or tubs and label them with contents and date so you can find them easily in the freezer.
Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it on Instagram, tagging @thevegspace or using #thevegspace. 📩 Subscribe to the newsletter to get new recipes by email.
🍽 If you liked that…
You might also enjoy these vegan recipes:
📖 Recipe
Peapod Soup with potato and mint
Kate Ford | The Veg Space
Pin Recipe
Bookmark
Ingredients
- 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
Instructions
-
Gently heat the oil in a large saucepan or casserole dish.
-
Trim, peel and slice the onion and leek, then add them to the pan. Cook gently for 3–4 minutes until soft.
-
Peel and cut the potato into cubes, add it to the pan with the vegetable stock. Bring to the boil, then simmer for 8 minutes.
-
While the soup simmers, trim the ends off each pea pod and split them open. There’s no need to remove the peas — they can stay inside the pods.
-
Add the pea pods and spring onions to the soup and cook for a further 3 minutes.
-
Pour the soup into a blender and blitz with the parsley and mint until smooth. If small fibres remain, pass the soup through a fine sieve for a silky finish.
Video
Nutrition
Free 4-Week Vegan Meal Plan
Download a free four-week vegan meal plan and shopping list to help you plan easy, delicious meals.
Don’t want to miss a thing?
Follow on social media or subscribe to the blog to receive new vegan recipes straight to your inbox each week.
For more quick and simple vegan recipes see the author’s book Vegan in 15.
“Brilliant! Chock full of easy recipes and great tips and advice” — Hello! Magazine
Please note that recipes and images are copyright protected. If you would like to share the recipe, please use the share buttons provided. Do not screenshot or copy and paste the recipe. Thank you for your understanding.