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Vegan Recipe: Pea and Basil Soup

Pea soup might not sound like a summer dish, but this one really suits the season. It’s fragrant and flavourful; heavy on the basil, with the richness of garlic and olive oil, and a little lemon acidity. If you like pesto- or perhaps are just tired of the old pea and mint- this is the soup for you.

Pea & Basil Soup

Serves: 6

Preparation time: 60 minutes


For the soup…

2 tbsp extra-virgin olive oil

6 cloves of garlic, peeled and roughly chopped

Half a brown onion, peeled and diced

1kg frozen garden peas

50g fresh basil

700ml good-quality vegetable stock

500ml nondairy milk (soy, oat, rice)

Juice of 1 lemon

Ground sea salt and cracked black pepper, to taste

To top…

100ml vegan cream

A drizzle of extra-virgin olive oil

Zest of 1 lemon

A handful of pea shoots


1./ Heat up the olive oil in a large saucepan or pot over medium-high heat. Add to this the onion and garlic, and fry for 5-10 minutes.

2./ Add the peas, stock, milk, and half the lemon juice. Bring the whole mixture to the boil, then turn down the heat to low-medium. Simmer for 20-30 minutes, until the peas are well-softened but still quite bright green.

3./ Take the soup off the heat and blend either with a stick blender or in a jug blender to the desired consistency; add extra liquid if you want a thinner soup, and pass through a fine sieve if you prefer it smooth. I like a bit of texture. Add in salt and pepper to taste, along with the rest of the lemon juice. Tear in the fresh basil and blend again, until fully incorporated.

4./ Top with black pepper, a sprinkling of lemon zest, and pea shoots.

Until next time...

Vegan Lass

This recipe was originally written for Your Healthy Living Magazine; do check out their site here