Vegan Pea Soup (Meatless, Lenten)
Healthy, light, and simple - made from basic ingredients! Vegan Pea Soup (Meatless, Lenten) is cooked without meat, yet it turns out thick, hearty, and delicious. It’s easy and quick to prepare since the peas don’t need to be soaked beforehand. Sautéed vegetables and spices give the soup a fragrant, savory depth.
Updated : 06 November, 2025
Easy
About 20 min.
Ingredients
300 grams
Pea
1
Onion
1
Carrot
1 liter
Vegetable broth
0.5 liter
Water
1 tablespoon
Olive oil
1
Laurel leaf
to taste
Thyme
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Any kind of peas will work - dried, frozen, or fresh. The only difference is cooking time, the process remains the same. Besides onions and carrots, you can add leeks, celery stalks, or garlic. You can cook with vegetable broth, water, or a mix of both. Choose your spices to taste.
Step 2
For this soup, soaking the peas is not necessary, but you can do so 8 hours in advance if you prefer. I used split dried peas. Rinse them well several times until the water runs clear.
Step 3
Peel and dice the onion.
Step 4
Wash, peel, and cut the carrot however you like - into cubes, sticks, or grate it coarsely like I did.
Step 5
Use a pot for both sautéing and cooking the soup - this way, no need for a separate pan. Pour olive oil into the pot, heat it gently, add the onion, and sauté for a few minutes, stirring.
Step 6
Add the carrot to the onion along with your chosen spices and a bay leaf. I used a mix of Provençal herbs with thyme. Stir and sauté everything together over low heat for a few more minutes.
Step 7
Add the peas to the pot.
Step 8
Pour in broth or water. Add salt and ground black pepper.
Step 9
Bring the soup to a boil and skim off the foam - peas tend to produce a lot of it at first. Reduce heat and simmer uncovered until the peas soften. Dried peas take about 1 hour, while fresh or frozen cook faster.
Step 10
Adjust the consistency to your liking. If it’s too thick, add boiling water; if too thin, continue simmering. After 40 minutes, mine was thick but not fully cooked, so I added boiling water and cooked another 30 minutes.
Step 11
The final soup is thick and creamy, aromatic, and full of rich, spicy flavor. Serve hot - it goes perfectly with croutons or toasted bread. Enjoy!