Creamy pea soup | The Vegan Society

Creamy pea soup

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If you're making this tasty soup for dinner why not try making a double batch to take for lunch the next day - a real time saver.

Serves 4


  • 1 onion, finely chopped
  • 1 tbsp vegetable oil
  • 1 tsp vegan margarine
  • 1 heaped tbsp plain flour
  • 3 cups (1 1/4 pts / 750ml) vegetable stock
  • 1 cup (9 fl oz / 250ml) water
  • 1 tsp sugar
  • 1 3/8 cups (7oz / 200g) frozen peas
  • 1/2 cup (4 fl oz / 125ml) soya milk
  • 1 scant tsp cornflour
  • Salt and pepper to taste
  • 1 tsp fresh herbs, e.g. chives or tarragon


  1. Saute onion in oil and margarine until softened. Add flour and stir for 2-3 minutes. Take saucepan off heat and add two ladles of vegetable stock. Whisk until completely smooth and then add remaining stock, water and sugar. Return to heat.
  2. Stir peas into soup and simmer gently for 5 minutes.
  3. Mix soya milk with cornflour, pour slowly into soup and reheat until almost boiling. Liquidise with a blender and season to taste.
  4. Ladle into warmed bowls and sprinkle with chopped herbs, if using. Serve with herb or garlic bread.
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