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Is it springtime yet?
Well, technically not until March 20th but I don't want to wait anymore. This Healthy Potato Pea Soupjust screams spring to me. Peas and early potato varieties are in season starting in April. Thank goodness though that potatoes can be bought all year around and frozen peas always do the trick.
I'm actually not much of a white potato lady. I'd rather always pick sweet potatoes instead. However, this pea soup would be NOTHING without the potatoes. Potatoes are what make this soup nice and creamy without having to add any type of milk or cream.
I do have to admit that one of the main reasons why I didn't use sweet potatoes with peas is because Orange+Green=Brown :/ Yeah, I think it's safe to say that this soup would have not looked very appetizing then...
I'll stick to this beautiful light green soup instead ;)
So, we have a healthy potato pea soup. How do we make it more exciting? One of my favorite things to do with a soup is to load it up with goodies on top.
I bet you want the goodies.
Bet you thought about it.
Oh, wait...not THOSEkind of goodies. I'm talking about the kind of soup goodies that give your soup more flavor, texture, and pizzazz. It doesn't need to be super complicated. It might just be a drizzle of balsamic, sprinkle of fresh cracked pepper, or some croutons.
The one ingredient I always add to soups is fresh chopped herbs. My favorites are cilantro, basil, parsley, dill and chives. There are more though :)
For this healthy potato pea soup I wanted to still keep it simple. So, I topped it with more fresh parsley and lightly toasted sliced almonds. It takes about 5 more minutes to prepare but it's so worth it!
5 from 3 votes
Healthy Potato Pea Soup
A creamy, healthy soup made with peas and potatoes. Don't skimp on the fresh parsley and almond slices added on top. Play around and use different nuts or croutons for garnish.
CourseEntree, Sides, Soup
Cuisinedairy-free, gluten-free, Soy-free, vegan, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Makes 2 Liters (8.5 cups)
Calories 134 kcal
Author Vanessa @ VeganFamilyRecipes.com
Ingredients
- 1tablespoonOlive Oil
- 1Yellow Onionchopped
- 3clovesof Garlicminced
- small handful fresh Parsleychopped
- 1.2lbs550 g White Potatoes (peeled, diced)
- 3 ½cups450 g Frozen Peas or fresh
- 4cups1 L Low Sodium Vegetable Broth + more if needed
- Salt & Pepper to taste
- up to 3 teaspoons Fresh Lemon Juiceoptional
Extras
- Fresh Parsleychopped
- ½of a cup Almond slicestoasted
- Fresh Cracked Pepper
Instructions
Heat olive oil in a large stock pot over medium-high heat. Add chopped onion and fry in oil until they become slightly translucent. Add minced garlic and parsley to onion and continue to cook until garlic becomes fragrant, about 2-3 minutes).
Add diced potatoes and peas to stock pot and cook for 5 minutes.
Slowly add vegetable broth. Vegetable broth should cover the vegetables. If not, add a bit more vegetable broth. Bring to a boil, reduce heat and simmer for 15-20 minutes until potatoes can easily be pierced with a fork.
While soup is cooking, toast almond slices in a fry pan over medium-high heat. Do not use oil and constantly stir the nuts around until they are toasted and browned to your liking.
Use an immersion blender to puree soup or carefully add to a blender until smooth. Return pureed soup to the stock pot.
Season with salt and pepper to taste and add fresh lemon juice (optional).
Serve soup hot and garnish with more chopped parsley, toasted almond slices and fresh cracked pepper.
Recipe Notes
1.) The calorie count excludes the extras (toasted almonds and parsley)2.) Store the soup covered in the refrigerator and eat within 4 days. Otherwise, you may also freeze the potato pea soup. Super freezer-friendly!
This Healthy Potato Pea Soup isn't floating your boat?
Well, then it might be time for a new boat...or just try one of these other vegan soup recipes below.
- Easy Roasted Butternut Squash Soup
- Creamy Almond Soup
More Vegan Soup Recipes
- Quick Red Lentil Chili (Protein-Packed!)
- Curried Red Lentil and Pumpkin Soup (V, GF)
- Vegan Potato Leek Soup w/ Whole Wheat Croutons
- Moroccan Harira Soup
Reader Interactions
Comments
Rebecca @ Strength and Sunshine says
Well you could have just used the BEST potatoes, japanese sweet potatoes and you wouldn't have the orange green problem ;)
Reply
Vanessa Croessmann says
I thought about that too but for some reason I don't like working with them. For some reason, they just aren't my favorite. Maybe I'll have to get over my stubbornness and try it out though ;)
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Kat | curlsnchard.com says
I love potatoes in soup - it makes them super filling and creamy. Definitely have to make yours soon, I've got all the ingredients at home :) And I'm so ready for spring as well <3
Vanessa Croessmann says
Thanks Kat, Let me know when you try it!
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Jenn says
I love potatoes and peas together, but I don't think I would have ever thought to combine them in a soup. Sounds delicious!! I'll be trying this very soon!
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Gin says
This is seriously one of the prettiest soups I've seen! And I love the ingredients. I don't think I can let spring pass without giving this a try!
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Vanessa Croessmann says
Thanks, Gin! Let me know when you try it!
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Aimee / Wallflower Girl's Kitchen says
Sounds heavenly! I love potato soup but don't think I've ever had it with peas, really like the sound of it though. Also, I love that purple plate in your shots, adds a lovely spring-time vibe :-)
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Vanessa Croessmann says
Thanks Aimee, you really should give the combo a try. Potatoes and Peas are heavenly together :)
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Linda @ Veganosity says
Potatoes and peas are my favorite veggie combination. I love the idea of turning them into soup. And those nuts look to die for. So much flavor and texture in one healthy bowl.
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Vanessa Croessmann says
Thanks, Linda! We eat a lot of regular pea soup because my 2 year old can't get enough but I at least wanted to add another vegetable. Glad it turned out so well ;)
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Lucie @WIN-WIN FOOD says
I'm with you on the white vs. sweet potato front but the cream factor white potatoes give to soups is just amazing! They also make a great filler in this soup for those of us who can't eat to much of legume rich foods without getting bloated :)
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Vanessa Croessmann says
So true, Lucie! Love that creaminess :)
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Sophia @Veggies Don't Bite says
I love potato soup and I love pea soup, so I know I'd love this! All that garlic in there too, YUM! It sounds really flavorful!
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Vanessa Croessmann says
I agree, Sophia! Garlic is ALWAYS a must. I don't think I could live without it ;)
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Rach's Recipes says
This soup is delicious and refreshing as it is healthy. I doubled the amount of onions and added several chopped mint leaves to the mix. Highly recommended - excellent recipe, thank you!
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Vanessa Croessmann says
Thank you so much, Rachel. I didn't even think of adding some chopped mint to this potato pea soup but that is such a brilliant idea. I'm going to try that out the next time I make it ;)
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