Guilt-Free Vegan Pea Soup
As the cold season approaches, there’s nothing more comforting than a bowl of warm, hearty soup. Growing up in Poland, soups were a staple in my home. It didn’t matter if it was the dead of winter or the height of summer—soups were an all-year-round comfort food that everyone loved. From creamy bowls to brothy classics, they always brought warmth and satisfaction to our table. That love for soup has stayed with me, and it’s why I’m so excited to share one of my absolute favorites with you.
My guilt-free vegan pea soup is a clean, oil-free, and protein-packed recipe that you can enjoy no matter the season. With its simple ingredients, rich flavor, and creamy texture, this soup is both satisfying and nourishing. Packed with healthy peas and a touch of vegan cream, it’s so light and wholesome you can enjoy as much as you want without any guilt!
For more delightful vegan recipes, be sure to check out my website’s recipe page. You’ll find a variety of tasty dishes perfect for any occasion.
Ingredients and Equipment:
A high-quality blender is key to achieving the smooth, velvety consistency that makes this soup irresistible, so don’t skip that step. Let’s dive into this easy-to-make favorite!
For the vegan pea soup
- 2 large onions (sliced)
- 1 head of garlic (cut in half)
- 1 bag of frozen peas (350g)
- 1L of water
- 2 vegetable cubes or 2 teaspoons of sea salt
- Black pepper (to taste)
- 200ml vegan cream (unsweetened, such as Elmlea or coconut cream if you prefer its flavor)
- 2 tablespoons of nutritional yeast
For the Tofu Bacon Topping
- 1 small block of smoked firm tofu (180g, cut into small cubes)
- 2 teaspoons of smoked paprika powder
- 1 tablespoon of soy sauce
- 1 tablespoon of maple syrup or agave (or brown sugar)
Instructions:
Step 1: Prepare the Vegan Pea Soup Base
- Heat a large pot over medium heat.
- If making the oil-free version, sauté the onions with a splash of water, adding more as needed to prevent sticking. If using oil, add 1 tablespoon of avocado or olive oil.
- Fry the onions until golden brown, about 7 minutes. Add the garlic and sauté for an additional 3 minutes, ensuring the vegetables don’t burn.
- Add the frozen peas to the pot, followed by 1L of water.
- Stir in the vegetable cubes or sea salt.
- Bring the soup to a boil, then lower the heat to a simmer and cover with a lid. Cook until the peas are soft, about 20 minutes.
- Allow the soup to cool slightly before blending. Transfer it in batches to a high-quality blender (a glass blender works best for breaking down fibers and creating a smooth texture).
- Blend until smooth, then add the vegan cream and nutritional yeast. Blend for another 30 seconds to incorporate the ingredients.
- Taste the soup and adjust seasoning with salt and freshly ground black pepper if needed.
Step 2: Make Tofu Bacon Bits
- Heat a nonstick frying pan over medium heat. Add a splash of oil or water.
- Fry the tofu cubes, stirring occasionally, until golden brown, about 7 minutes.
- Sprinkle the smoked paprika over the tofu and stir to coat evenly. Cook for 30 seconds.
- Add the soy sauce and maple syrup. Cook for 3 minutes, allowing the mixture to caramelize and coat the tofu.
Serving Suggestions:
Spoon the soup into bowls, letting its creamy, rich green color shine. Add a generous handful of crispy tofu bacon bits on top for a smoky, flavorful crunch. Serve it with a slice of toasted bread or a warm, melty vegan cheese toastie for a comforting and satisfying meal. For a little extra flair, sprinkle some smoked paprika or fresh herbs like parsley on top to make it even more delicious and inviting.
