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Green Pea and Pea Shoot Soup

If you’re looking for a healthy, light and protein-rich vegan soup, this Green Pea and Pea Shoot Soup is a perfect choice. Packed with vibrant flavour and fresh ingredients, it’s a quick recipe you can make any time of year. This soup naturally vegan (but you can serve it with a swirl of Greek yogurt as a vegetarian option) - it’s also high in plant-based protein and fibre, making it a nourishing option for lunch or a light dinner. Serve it alongside a slice of crusty sourdough bread or your favourite bread for a complete, satisfying meal.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups green peas fresh or frozen
  • 50 g pea shoots plus extra for garnish
  • 2 cloves garlic finely chopped
  • 1 medium onion chopped
  • 2 cups water
  • 1 vegetable stock cube
  • 1 Tbsp cider vinegar plus extra for serving, if desired
  • Freshly ground black pepper to taste
  • Olive oil for sautéing
  • Optional: dollop of Greek yogurt for a vegetarian finish

Method
 

  1. Chop the onion and garlic finely.
  2. Heat a drizzle of olive oil in a medium pan over medium heat.
  3. Add the onion and cook for 4–5 minutes until tender and translucent.
  4. Stir in the garlic and cook for another minute until fragrant.
  5. Pour in the cider vinegar and let it bubble for a few seconds to slightly caramelize.
  6. Add the peas, water and vegetable stock cube.
  7. Bring to a boil, then reduce to a gentle simmer and cook for about 10 minutes.
  8. Remove the pan from the heat and stir in the pea shoots so they gently wilt.
  9. Use a stick blender or transfer to a liquidizer to blend until smooth and creamy.
  10. Season with freshly ground black pepper (and salt, if needed).
  11. Ladle the soup into bowls.
  12. Garnish with some pea shoot leaves and, if desired, a dollop of Greek yogurt or a drizzle of cider vinegar.