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We developed this easy fresh pea soup recipe to be a nutritional powerhouse without compromising on taste. After testing numerous variations, we landed on the perfect combination of sweet spring peas, hearty potatoes, and fragrant basil, parsley, and mint. This vibrant soup is proof you can enjoy a comforting meal that’s as nourishing as it is delicious.

Why This Fresh Pea Soup Is Good for You

This recipe isn’t just tasty, it’s packed with nutrients to make you feel your best. Here’s why you’ll feel great serving it:

• Fiber-rich vegetables: Peas and potatoes provide over 6 grams of fiber per serving, supporting digestion and helping you feel full.
• Plant-based protein: Fresh peas deliver 10 grams of protein per serving, making this a satisfying vegan meal option.
• Herbaceous goodness: The fresh herbs (basil, parsley, and mint) are loaded with antioxidants and anti-inflammatory properties.
• Low in fat: We use almond milk and olive oil to keep the recipe light without compromising on creaminess or flavor.
• Vegan and gluten-free: This soup is naturally suited for dietary restrictions, so it’s inclusive for any table.

Wholesome Ingredients for This Fresh Pea Soup

Each ingredient in this healthy pea soup with herbs was chosen for its flavor and nutritional value. Let’s look closer at some of the key components:

• Fresh peas: These little gems are the star of the dish! They’re sweet, tender, and packed with protein, vitamin C, and antioxidants. Frozen peas can also work in a pinch, but fresh peas bring unbeatable flavor.
• Potatoes: Cubed potatoes add natural creaminess and make the soup more filling without the need for heavy cream. Gold or Yukon potatoes are great options for their smooth texture.
• Fresh herbs: A mix of basil, parsley, and mint brighten the dish and elevate the flavor profile. If you’re out of any one of these, cilantro or dill can be lovely substitutes.
• Almond milk: This plant-based milk makes the soup creamy without adding dairy. You can substitute it with cashew milk, oat milk, or even light coconut milk for varied flavor profiles.

Fresh Pea Soup Recipe Details

• Servings: 4 people
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Ingredients for Fresh Pea Soup

• 1 tablespoon extra virgin olive oil
• 1 medium onion – diced
• 2 garlic cloves – minced
• 3 cups vegetable broth – plus more, as needed
• 1/2 cup almond milk
• 4 cups shelled fresh peas – about 2 pounds
• 1 cup cubed potatoes
• 1/2 cup fresh basil leaves – roughly chopped
• 1/2 cup fresh parsley – roughly chopped
• 1/2 cup fresh mint – roughly chopped
• The juice of 1 lemon
• Salt and pepper – to taste

How to Make Fresh Pea Soup

1. Heat a large pot over medium-high heat. Add the olive oil, diced onion, and garlic. Sauté until the onions are soft and translucent, about 5 minutes.
2. Stir in the fresh peas and cubed potatoes. Allow them to cook for a minute, helping them soak up the flavors of the onion and garlic base.
3. Pour the vegetable broth and almond milk into the pot. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 10 minutes, or until the potatoes are fork-tender.
4. Remove the soup from heat and add the fresh basil, parsley, and mint. Let the herbs steep in the warm soup for about one minute.
5. Using an immersion blender, blend the soup until smooth. You can also transfer it in batches to a regular blender if needed. To achieve your desired consistency, add extra broth a little at a time.
6. Taste and adjust the seasoning with salt and pepper. Stir in the lemon juice for a zing of fresh flavor.
7. Serve the soup hot, garnishing with additional herbs if desired. Enjoy!

How to Customize This Fresh Pea Soup for Your Diet

• Keto-friendly: Reduce the potatoes and replace them with cauliflower for fewer carbs while retaining creaminess.
• Nutrient boost: Add baby spinach or kale at the end and blend it with the soup for an extra dose of greens and vitamin K.
• Nut-free: Swap almond milk for oat milk or soy milk for a nut-free option.
• Extra creamy: Blend in plant-based sour cream or coconut cream for a thicker texture.

Nutritionist-Approved Tips for Fresh Pea Soup

• Don’t overcook: Simmering the soup for longer than necessary can mute the vibrant green color of the peas.
• Cool and freeze: This soup freezes beautifully. Store leftovers in an airtight container for up to three months.
• Serve chilled: For warm-weather meals, serve this soup chilled with a squeeze of fresh lemon.
• Batch cook: Double the recipe to enjoy for lunch or dinner throughout the week.
• Blender safety: If transferring hot soup to a blender, allow it to cool slightly and blend in small batches to prevent pressure build-up.

Fresh Pea Soup FAQs

Can I use frozen peas instead of fresh?

Yes, frozen peas can be a convenient substitution for fresh pea soup. Just defrost and drain them before adding to the recipe.

How do I store leftovers?

Store your vegan pea soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave.

Can I make this soup keto-friendly?

Absolutely—reduce or replace the potatoes with lower-carb options like cauliflower or zucchini to enjoy a creamy pea soup recipe that’s keto-approved.

What herbs work best for this recipe?

Fresh herbs like basil, parsley, mint, or even a bit of dill make this the best homemade pea soup. Customize it based on your taste preferences!

We’re confident this fresh pea soup will be a hit in your home. Packed with nutrients and brimming with flavor, it’s a meal you can feel great serving! Which version of this recipe will you try first—classic, creamy, or chilled? Share your thoughts in the comments below. We’d love to hear how you enjoyed it!

Fresh Pea Soup

This fresh pea soup is an easy, healthy pea soup with herbs. It’s naturally vegan, creamy, and rich in plant-based protein, making it the best homemade pea soup recipe.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

  

• 1 tablespoon extra virgin olive oil
• 1 medium onion diced
• 2 garlic cloves minced
• 3 cups vegetable broth plus more, as needed
• 1/2 cup almond milk
• 4 cups shelled fresh peas about 2 pounds
• 1 cup cubed potatoes
• 1/2 cup fresh basil leaves roughly chopped
• 1/2 cup fresh parsley roughly chopped
• 1/2 cup fresh mint roughly chopped
• The juice of 1 lemon
• Salt and pepper to taste

Instructions

 

• Heat a large pot over medium-high heat. Add the olive oil, diced onion, and garlic. Sauté until the onions are soft and translucent, about 5 minutes.
• Stir in the fresh peas and cubed potatoes. Allow them to cook for a minute, helping them soak up the flavors of the onion and garlic base.
• Pour the vegetable broth and almond milk into the pot. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 10 minutes, or until the potatoes are fork-tender.
• Remove the soup from heat and add the fresh basil, parsley, and mint. Let the herbs steep in the warm soup for about one minute.
• Using an immersion blender, blend the soup until smooth. You can also transfer it in batches to a regular blender if needed. To achieve your desired consistency, add extra broth a little at a time.
• Taste and adjust the seasoning with salt and pepper. Stir in the lemon juice for a zing of fresh flavor.
• Serve the soup hot, garnishing with additional herbs if desired. Enjoy!

Notes

This recipe is naturally vegan, gluten-free, and easy to customize. Freeze leftovers for up to three months, and try serving chilled for warm-weather enjoyment.