Vegan Pea Soup with Fresh Garden Herbs

Sometimes, complicated dental treatments yield good results. I mean, besides from the positive effects to your teeth. Two days without chewing forced me to get creative in order not to eat only ice cream and mashed potatoes. And then, while the rain was pouring, I thought about soup. Warm and comforting, and yet filling and satisfying.

This year the spring was very nice to my little Berliner balcony-garden and I have some fresh herbs to play with. I used a fine, classic mix of sage, thyme and rosemary, that were cooked in the stock and create an enchanting aroma. You can use dried ones, but it won’t be the same.


500g green peas, either fresh and peeled or frozen
1 large onion
1 medium-large potato
2-4 cloves of garlic
3 bay leaves
1-2 branches of thyme, rosemary and sage
water to cover
salt to taste

For serving: Olive oil, freshly ground pepper


Well. The process is quite easy. Put everything but the salt in a pot, bring to boil, reduce the flame to medium and let it cook for around 25 minutes. Once it’s all soft and cooked, remove the leaves and branches, and blend into a smooth, creamy soup with some intense green flavor. Add salt, blend a bit more, and let it rest for 15-20 minutes before serving.

Garnish with olive oil and pepper, and serve.


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