kid friendly quick + easy soup spring vegan

Vegan Potato & Pea Soup

March 11, 2011

Potato & Pea Soup

It’s now officially autumn in the southern hemisphere and I have to say the last couple of days have been the most beautiful temperature here on the mountain. Next weekend Cam and I are off on a little seaside break with my brother and his girl and we seriously can’t wait to enjoy the last dash of summer weather before it’s over.

In saying that I am eagerly anticipating the arrival of winter and its cool crisp mornings, the evenings snuggled under blankets and most importantly all the big bowls of vegetable soup to be enjoyed. So eager in fact that I had to whip up a soup for dinner this week.

This incredibly simple and easy vegetable soup recipe delivers a creamy, velvety soup with a beautiful soft green colour from the peas and subtle flavour from the mustard seeds. With a few everyday ingredients this tasty potato soup is really delicious with the addition of a little tahini and a good squeeze of lemon and it makes a nice big pot with plenty to share around or to enjoy over a couple of days.

An easy vegan recipe that takes very little effort and is full of all the very best things a bowl of soup has to offer. This simple soup is the perfect comfort food for cooler weather or just when you want to pretend, like me, that it’s already winter.

Potato & Pea Soup

Vegan Potato & Pea Soup

Preparation time: 40mins // Serves 4-6

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  • 1 brown onion, diced
  • 3 garlic cloves, minced
  • 4 celery stick (including the leafy tops), roughly diced
  • 1kg (2lb) potatoes, roughly chopped
  • 3 tbs olive oil
  • 1 tsp mustard seeds
  • 1lt good quality vegetable stock
  • 270g (½lb) peas
  • 375ml (1½ cups) evaporated soy (or dairy) milk
  • 1 lemon

to serve

  • 2tbs tahini paste (or natural set yoghurt)
  • extra lemon

Heat the oil and mustard seeds in a large pot until the mustard seeds being to pop, approximately 2-3 minutes. Add the onion and celery and fry over a medium heat for 3-4 minutes until soft, add the garlic and continue to cook for another minute.

Add the chopped potatoes and toss through. Turning down the heat, cover the pot with a lid and sweat the potatoes for 5 minutes tossing the pot frequently to stop the potatoes from sticking.

After five minutes give the potato and onion mixture a good stir and add the stock (preferably hot) plus enough water to cover the potatoes completely if need be.

Bring to the boil and allow to simmer gently for 20 minutes adding the peas in the last 3 minutes, remove from the heat.

Using a stick blender or in batches in a food processor blend the soup until smooth and creamy. Return to the heat and adding the soy milk gently heat through without boiling for a few minutes until the soup is well combined and velvety.

Add salt and pepper to taste and the juice of ½ or a whole lemon (depending on your taste).

In a small bowl combine the tahini paste with the juice of ½ a lemon until smooth.

Serve the potato soup in warm bowls drizzled with the thaini and lemon mixture and a sprinkle of lemon zest. Alternatively the soup can be served drizzled with natural set yoghurt. A super simple vegetarian soup recipe the whole family will enjoy!

Potato & Pea Soup

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  • Naomi March 11, 2011 at 11:21 am

    Looks gorgeous as always! And the tahini garnish sounds sooooo good and so perfect. Will definitely be trying this when fall rolls back around here :)

  • Sylvie @ Gourmande in the Kitchen March 13, 2011 at 7:52 pm

    Potatoes and peas are such a comforting duo, especially in a nice creamy soup like this one. I love the idea of using tahini as a garnish.

  • Jennifer (Delicieux) March 14, 2011 at 8:43 am

    Looks absolutely delicious Trudy, as always. I love potato soup and I love the idea of combining it with peas. And the tahini garnish sounds delicious! Yummo.

  • [email protected] Cook's View March 14, 2011 at 11:21 am

    Trudy, this looks healthy & delicious. There’s a bit of a chill in the air today – time for soup – might try it tonight.

  • Chris March 15, 2011 at 6:01 pm

    Do you mean poppy seeds or mustard seeds?

  • Trudy ~ Veggie num num March 16, 2011 at 2:32 pm

    Thank you for the lovely comments all 😀

    Hi Chris, yep, mustard seeds, when heated this way they add a subtle but lovely flavour to the oil and overall dish, enjoy :)

  • Chris March 20, 2011 at 2:43 pm

    Thanks. Sorry, your recipe instructions say poppy seeds so I was confused! I assumed it was mustard seeds….

  • Trudy ~ Veggie num num March 22, 2011 at 9:41 am

    Opps!! So it does Chris sorry, slightly confusing!! I’ve amended the recipe and thanks again :)

  • Kulsum at JourneyKitchen August 21, 2011 at 10:42 pm

    what a beautiful soup Trudy. I make something similar and add curry leaves to it. I know sounds weird but its amazing!!