Vegetarian Pea Soup

Name: Vegetarian Pea Soup
Total time: 2 h
Yield: 8
Cuisine: Russian
Ingredients: Dry peas - 900 g; Carrots - 400 g; Onions - 160 g; Potatoes - 720 g; Olive oil - 60 g

Cookinero 1 May 2025

2870

Pea soup is a hearty and tasty first course, which is one of the traditional dishes in Russian cuisine. A popular version of its preparation is with smoked meats, but you can also make a Lenten version, which is perfect for vegetarians. In this case, the unique taste of pea soup is given by spices and fresh herbs. Peas can be used not only dried, but also fresh or canned. The soup according to our recipe is rich and will appeal not only to adults, but also to children.

How to cook Vegetarian Pea Soup

Step 1

Pour 3.5 liters of water over the peas and cook for 40 minutes over medium heat.

Step 2

While the peas are cooking, prepare the vegetables. Dice the potatoes, finely chop the onion, grate the carrots on a coarse grater and chop the fresh parsley.

Step 3

In a frying pan heated with olive oil, fry the onion and carrot. Add seasonings to the frying, stir and fry for another 2-3 minutes.

Step 4

Add the sautéed peas, potatoes, salt and pepper to taste. Stir and cook for 15 minutes.

Step 5

Blend the finished pea soup with an immersion blender until smooth and serve.

Vegetarian Pea Soup - FAQ About Ingredients, Baking Time and Storage

Can I use frozen peas instead of dried peas for this vegetarian pea soup?

Yes, you can use frozen peas, but adjust cooking time since they require less softening—about 15-20 minutes. Reduce water slightly as frozen peas release more moisture.

How can I make this pea soup creamier without dairy?

For extra creaminess, blend in a small cooked potato or a splash of coconut milk. Both add richness while keeping the soup dairy-free.

Can I make this soup in a slow cooker?

Absolutely! Combine all ingredients (including raw vegetables) with 3 liters of water and cook on low for 6-8 hours. Blend before serving.

How long will leftover pea soup last in the fridge?

Store cooled soup in an airtight container for up to 4 days. The texture thickens over time—thin with water when reheating.

What's the best way to freeze pea soup?

Freeze in portion-sized containers for up to 3 months. Leave 1-inch headspace for expansion. Thaw overnight in fridge before reheating.

Can I omit potatoes to reduce carbs?

Yes, replace potatoes with cauliflower florets or turnips for lower carbs. These still provide body but with fewer carbohydrates.

What toppings work well with vegetarian pea soup?

Try crispy croutons, a drizzle of olive oil, fresh herbs, or vegan cream. Smoked paprika adds depth if you miss the traditional ham flavor.

My soup is too thick—how can I fix it?

Stir in hot water or vegetable broth ¼ cup at a time until desired consistency. Reheat gently after adjusting.

Can I use an alternative to olive oil for sautéing?

Any neutral oil like avocado or sunflower oil works. For oil-free cooking, water-sauté the vegetables with 1-2 tbsp of vegetable broth.

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